Food Issue - Recipe: Hugh Acheson, Five & Ten: Georgia Grass-Fed Ribeye with Salsa Verde and Stewed Shiitakes

Wednesday October 22, 2008 12:04 am EDT

Salsa verde

1/2 cup flat leaf parsley (leaves only, finely chopped)

1 tablespoon basil (leaves only, finely chopped)

1 tablespoon mint (leaves only, finely chopped)

1 tablespoon marjoram (leaves only, finely chopped)

2 cloves garlic (peeled and minced)

1/2 red jalapeño (seeded and minced)

2 tablespoons minced cucumber

Kosher salt

Extra virgin olive oil


1/2 tablespoon olive oil

1 tablespoon butter

4 portions of 1-inch thick ribeyes, about 10 oz. each


Stewed shiitakes

2 tablespoons unsalted butter

1/4 cup minced shallots

2 cups fresh shiitakes (cleaned, stemmed and thinly sliced)

1/4 teaspoon fresh thyme, minced

1/4 teaspoon fresh Italian parsley, minced

1/4 cup chicken stock

Salt and pepper

Salsa verde

Place herbs in a bowl and cover with olive oil. Add garlic, jalapeño, and cucumber. Mix well, season and then thin with more olive oil, if needed.


Turn on exhaust fan or if you don't have one, grill outdoors. Preheat oven to 400 F.

Heat a pan over high heat, adding butter and oil. Season steaks and add to the pan. Let caramelize and brown. Cook for about 3 minutes on each side and then put them in the oven for 4 minutes (internal temp should read 123 F for rare to medium rare).

Baste while cooking. Remove and place on a clean cutting board. Allow ribeyes to rest while cooking shiitakes.


Melt butter in a large frypan and let it bubble and froth. Add the shallots and sweat down for about 3 minutes, then add mushrooms. Have the pan hot enough so the shiitakes are browning while giving off liquid.

When mushrooms are cooked, add herbs and chicken stock. Cook down for 4 minutes.

Finish with a touch of butter for intensified richness.

To assemble, slice steak and place over warm shiitakes on plate. Drizzle with salsa verde and serve.

High recommends grass-fed beef from White Oak Pastures, Hodge Family, and Riverview Farm. Herbs are available at farmer's markets, jalapeños and cucumbers are easy to grow or buy locally. Butter from Sparkman's dairy in South Georgia. Shiitakes from GAIA Gardens.

More By This Writer

Bell Street Burritos - Midtown/Buckhead Business

Bell Street Burritos' Midtown/Buckhead location offers burritos, quesadillas, tacos, salads, and other tasty Mexican treats. Bell Street Burritos began as a personal burrito delivery service until demand became so high that owner Matt Hinton decided to grab a space at the historic Sweet Auburn Curb ... | more...

Club Wax Business

Search for more by