Gourmet Rib Eye Seven Layer Dip

It’s time to put a new twist on the fan favorite seven layer dip recipe.  This one hits the mark by using heirloom tomatoes and shallots and a spicy creme fraiche instead of plain sour cream.  And of course a fresh guacamole.  Oh and it’s topped with rib eye steak.  It’s so good that my daughter couldn’t help herself and had to stop and have a bite half way through our photo session.  And I love her for that because sometimes that’s just what you’ve got to do.  Luckily we were able to get one good picture that showed all the layers of yumminess before we ate the rest.  A great super bowl addition!

  1. In a heavy skillet pan or sauce pan heat the beans and smash with a fork, if using whole beans.  Set aside.
  2. Make the tomato mixture by adding the tomatoes and shallots to a small dish and drizzling with olive oil and a little salt and pepper.  Refrigerate until ready to use.
  3. Make the guacamole by combining all the ingredients into a medium bowl and mashing with a fork.  Can be made 1 day ahead and refrigerated.
  4. Make the spicy crème fraiche mixture by combining the crème fraiche in a bowl with the Sriarcha.  Taste for heat and adjust if desired. Refrigerate until ready to use. 
  5. Heat a cast iron skillet over medium high heat and add in the canola oil.  Season the steak generously with salt and pepper.  Sear on the first side for 5-6 minutes, without moving it,  if it’s a thick steak or less if you buy a think cut rib eye.  On the second side it should take 4-5 minutes for medium rare if thick and less if thin cut.  Let the steak rest for 10 minutes before cutting into ¼ inch chunks and removing excess fat.

Assembly

  1. Place the mold in the center of the platter you want to serve on and start by filling with the beans, evening it out with a spatula.  Then place a piece of saran wrap over the beans and give the beans another press just to ensure they are set.  You can refrigerate in the mold at any point along the way to just set the layers.
  2. Add the guacamole next and do the same thing with the saran wrap to ensure a smooth, even layer.
  3. Next add the Kalamata olives, then the tomato and shallot mixture and at this point you don’t want to press too hard, just enough for it to stick to the layer beneath it.
  4. Finally add some of the cheese and some of the steak.  Not all of the steak and cheese will fit on top so just spread some around the plate as a garnish.  Carefully remove the mold and then drizzle with crème fraiche on top and around the plate.  Serve extra spicy crème fraiche on the side.      
½ lb rib eye steak

1 Tablespoon canola Oil

½ of a 15oz can ranchero beans (seasoned pinto beans) or refried beans

½ cup diced heirloom tomatoes or cherry tomatoes

1 tablespoon finely diced shallot

Drizzle of extra virgin olive oil

1/3 cup Pepper jack cheese, grated

¼ cup sliced pitted Kalamata olives

¼ cup Crème fraiche

2 teaspoons Sriarcha

Guacamole (see recipe) or store bought

            1 ripe Haas avocado

            Juice of ½ lime

            3-4 dashes Tobasco sauce

            2 Tablespoons finely chopped red onion

            ½ teaspoon salt

            ¼ teaspoon pepper

Salt

Pepper

Tortilla chips

Special Equipment* – 6 or 8 inch wide ring mold with minimum ½ inch height


Serves 4-6 as an appetizer
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