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Rib-Eye Steaks with
Harissa-Style Relish |
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Preparation
Mince
garlic and mash to a paste with a pinch of salt using a
large heavy knife, then transfer to a bowl.
Heat a dry small heavy skillet over moderately low heat
until hot, then toast cumin, coriander, and caraway
seeds, shaking skillet frequently, until fragrant, about
1 minute. Transfer seeds to grinder and pulse until
coarsely ground.
Add spices to garlic paste along with roasted peppers,
olive oil, red-pepper flakes (to taste), sugar, and 1/4
teaspoon salt.
Pat steaks dry and sprinkle all over with pepper and
remaining 1/2 teaspoon salt.
Prepare grill for cooking with medium-hot charcoal
(moderately high heat for gas).
Grill steaks on lightly oiled grill rack, turning over
once and moving around rack to avoid flare-ups, 5 to 6
minutes for medium-rare. If using a gas grill, cook
covered, turning over once and moving around rack to
avoid flare-ups, 4 to 5 minutes for medium-rare.
Transfer steaks to a cutting board and let stand,
uncovered, 5 minutes. |
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Preparation
Put
oven rack in upper third of oven and preheat oven to
500°F.
Pat
chicken dry, then toss with 1 tablespoon oil, 1 1/4
teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange
chicken, skin sides up, without pieces touching, in
roasting pan, leaving a 2-inch border around edges of
pan.
Toss
potatoes, zucchini, and onion with remaining tablespoon
oil, remaining teaspoon salt, and remaining 3/4 teaspoon
pepper in same bowl, then spread in 1 layer around
chicken, arranging zucchini skin sides up. Stir together
broth and lemon juice and pour into pan around chicken
and vegetables.
Roast, uncovered, until chicken is pale golden and
cooked through, about 30 minutes.
Remove pan from oven and preheat broiler. Broil chicken
and vegetables 3 inches from heat until chicken is
golden brown, about 6 minutes. Serve chicken and
vegetables with pan juices. |
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New York Steaks with
Boursin and Merlot Sauce |
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Preparation
Heat
1 tablespoon oil in each of 2 heavy large skillets over
medium-high heat. Sprinkle steaks with salt and pepper.
Add 3 steaks to each skillet; cook about 4 minutes per
side for medium-rare. Transfer to platter; top each with
1 cheese wedge. Tent with foil to keep warm.
Pour off drippings from 1 skillet; add wine to skillet
and boil over high heat until reduced to generous 1/2
cup, scraping up browned bits, about 5 minutes. Remove
from heat; add butter and stir until melted. Mix in
parsley and chopped chives. Season with salt and pepper.
Pour over steaks. Garnish with whole chives. |
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Rib-Eye Steaks in
Red-Wine Sauce |
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Preparation
Pat
steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2
teaspoon pepper (total).
Heat 1 tablespoon oil in a 12-inch heavy skillet over
high heat until it shimmers, then sauté steaks in 2
batches, turning once, about 4 minutes per batch for
medium-rare. Transfer to a large plate and cover with
foil.
Pour off fat from skillet, then sauté garlic in
remaining tablespoon oil over medium-high heat until
pale golden, about 30 seconds. Add wine and boil,
stirring and scraping up brown bits, until reduced by
half, 2 to 3 minutes. Add water, soy sauce, and any meat
juices from plate and boil until reduced by half, 3 to 4
minutes.
Reduce heat to medium-low and whisk in butter, 1 piece
at a time, until slightly thickened. Stir in parsley and
pour sauce over steaks. |
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Black-Pepper-Crusted
Wagyu New York Steaks with Black Truffle Vinaigrette |
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Preparation
Pat
steaks dry. Brush 1 tablespoon oil over both sides of
steaks. Sprinkle with coarse salt and coarsely ground
black pepper. Heat 1 tablespoon oil in each of 2 heavy
large skillets over high heat. Add 2 steaks to each
skillet and cook to desired doneness, about 2 minutes
per side for rare to medium- rare (instant-read
thermometer inserted into center of steaks registers
120°F to 125°F). Transfer steaks to platter; cover with
foil to keep warm. Let rest 5 minutes.
Place
steaks on plates. Spoon vinaigrette over and serve. |
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Rib-Eye Steaks with
Gorgonzola Butter |
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Preparation
For Gorgonzola Butter:
Preheat oven to
350°F. Place garlic on piece of foil; drizzle with olive
oil. Enclose garlic in foil. Bake until garlic is very
soft, about 1 hour. Cool. Squeeze garlic cloves out from
papery skins into medium bowl; mash garlic with fork.
Mix in butter, cheese, and parsley. Season with salt and
pepper. Transfer Gorgonzola butter to sheet of plastic
wrap. Using plastic wrap as aid, form butter into 1
1/4-inch-diameter log, wrapping plastic tightly around
butter. Chill until firm. (Can be made 2 days ahead;
keep chilled.) Cut into 1/2-inch-thick rounds.
For Steak:
Brush steaks with
olive oil; sprinkle with salt and pepper. Heat 2 large
nonstick skillets over medium-high heat. Add 3 steaks to
each skillet and cook to desired doneness, about 4
minutes per side for medium-rare. Serve with Gorgonzola
butter and onion rings. |
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Herb-Crusted Flank
Steak with Cherry Tomatoes and Olives |
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Preparation
For Steak:
Mix first 6 ingredients in small bowl. Place steaks in
large glass baking dish. Brush steaks with olive oil.
Rub with herb mixture. Cover with plastic wrap and
refrigerate at least 1 hour and up to 8 hours.
For Tomatoes:
Mix all ingredients in large bowl. Season tomatoes to
taste with salt and pepper. (Can be made 2 hours ahead.
Let stand at room temperature.)
Prepare barbecue (medium-high heat). Grill steaks until
cooked to desired doneness, about 4 minutes per side for
medium. Transfer steaks to cutting board. Cover with
foil. Let stand 5 minutes.
Cut
steaks across grain into 1/2-inch-thick slices. Arrange
steak slices on large platter. Spoon tomatoes with
juices over steaks and serve |
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Pan-Fried Steaks with
Salsa Verde and Ancho Chili Sauce |
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Preparation
Toast
cumin seeds and coriander seeds in heavy small skillet
over medium-low heat until seeds are lightly browned and
aromatic, stirring often, about 5 minutes. Transfer
seeds to spice mill or coffee grinder and cool. Add
chili powder, sugar, salt, and peppercorns and grind
finely. Sprinkle 1 teaspoon spice rub over each side of
each steak. Place steaks on baking sheet and chill at
least 30 minutes and up to 2 hours.
Heat
2 heavy large skillets over medium-high heat. Add 1
tablespoon olive oil to each skillet. Add 3 steaks to
each skillet. Pan-fry steaks until cooked to desired
doneness, about 4 minutes per side for medium-rare.
Transfer steaks to plates. Let stand 5 minutes. Serve
with Salsa Verde and Ancho Chili Sauce. |
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Flank Steak with
Melon Relish |
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Preparation
Toss
cantaloupe, onion, parsley, mint, vinegar and oil in a
bowl. Set aside. Heat a grill, grill pan or large
skillet over high heat. Season flank steaks on both
sides with salt and pepper. Cook 5 to 8 minutes on each
side for medium rare, 8 to 10 minutes per side for
medium and 10 to 12 minutes per side for well done.
Remove from heat and allow to rest on a clean cutting
board for 5 to 7 minutes. Cut steak diagonally into
1/8-inch-thick slices and transfer to a platter. Spoon
half the relish on top. Serve remaining relish on the
side. |
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Salmon Steak with
Orange-Balsamic Glaze |
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Preparation
Place
first 7 ingredients in a large sealable plastic bag.
Shake well. Add salmon and refrigerate 30 minutes to 1
hour. Remove steaks from marinade and pat dry with a
paper towel. Coat grill with cooking spray and heat on
high. Grill steaks, turning once halfway through, until
no longer translucent in the center, about 4 minutes per
side. |
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