New Orleans inspired chicory and cocoa rubbed Wagyu rib eye steak with red skin mashed potatoes, chicory gravy, and a roasted rutabaga succotash.
Steak Prep: Preheat grill to medium high heat Remove steaks from refrigerator approximately 30 minutes before grilling Rub steaks with chicory and cocoa spice blend Place steaks on grill 2-3 minutes on each side or (internal temp 130-140F) Take off grill and let rest 5 minutes. Plate Assembly: Place Wagyu steak on plate accompanied by serving of succotash and red mashed potatoes. Drizzled creamy chicory sauce over steak and red skinned mashed potatoes. Garnish succotash with chiffonade of parsley.