Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli, Panko Fries and Tomato Salad

Ingredients:

4 each 10 ounce rib eye steaks
2 tablespoons coarse ground black peppercorn
1 tablespoon coarse ground white peppercorn
1 tablespoon coarse ground green peppercorn
1 tablespoon coarse ground red peppercorn
1/2 tablespoon Szechuan peppercorn
Salt to taste

Dijon-Roasted Garlic Aioli:

4 heads roasted garlic
2 tablespoons dijon mustard
2 egg yolks
2 cup canola oil
Juice of 1/2 lemon
Salt and black pepper to taste

Instructions:

1. Mix peppercorns together on a plate.
   
2. Season steaks with salt then press lightly into peppercorns on both sides.
   
3. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let rest 3 minutes before serving.
   
4. In a food processor, add roasted garlic cloves, dijon and yolks.
   
5. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly.
   
6. Add juice, salt and pepper and pulse to incorporate. Check for seasoning. Store in fridge.

Panko Fries

Note: You can use leftover mashed potatoes.

Ingredients:

6 large baking potatoes, washed and wrapped in foil and pricked
8 garlic cloves
1 cup chopped scallions
1 cup heavy cream
2 tablespoons butter
2 cups AP flour
3 eggs, beaten
2 cups panko
Salt and black pepper to taste

Instructions:

1. Bake potatoes until fully cooked (about 45 minutes at 350F, knife should slide off potato when pricked).
   
2. In a sauce pan, add cream and garlic and reduce by 50 percent on low heat, about 15-20 minutes.
   
3. With a hand blender, mix well and check for seasoning.
   
4. When potatoes can be handled, scoop out flesh into a bowl.
   
5. Fold in cream, scallions and butter and hand mash. You can use a mixer fitted with a paddle. Check for seasoning.
   
6. Spread mash on a half sheet tray, 1/2-inch thick.
   
7. Cover with plastic, top with another tray and press firmly. Chill overnight in the fridge. You may freeze the mash in 4 hours.
   
8. Slice rectangular '"fries" that are 3-inch x 1/2-inch x 1/2-inch.
   
9. Dredge in flour, egg then panko.
   
10. Fry at 350 degrees for about 5 minutes. Season with salt.

Tomato Salad

Ingredients:

2 large, ripe tomatoes, sliced 1/16-inch
Extra virgin olive oil
Balsamic vinegar
Fleur de sel
Cracked black pepper

Instructions:

1. On four large plates, spread out tomato like carpaccio slices.
   
2. Drizzle lightly with oil and vinegar and season with salt and pepper.

To plate: On the above tomato plates, stack fries up and place steak in front. Serve aioli in a ramekin for both steak and fries.