Uh, to serve with the baked orzo??? Steak anyone? - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Uh, to serve with the baked orzo??? Steak anyone? (/showthread.php?tid=49091) |
Uh, to serve with the baked orzo??? Steak anyone? - Harborwitch - 02-05-2008 Oh my! This was yummy. I'd have never thought about the Herbs de Provence on a steak - love it on chicken, but this was so good. We only had "regular" black olives on hand but the vinaigrette was wonderful anyway. Rib-Eye Steak with Black Olive Vinaigrette Recipe courtesy Giada De Laurentiis See this recipe on air Monday Feb. 11 at 1:30 PM ET/PT. Rib-eye Steak: 1 2-inch rib-eye steak, boneless 1 tablespoons olive oil 1 tablespoon herbes de Provence 1 teaspoon salt 1 teaspoon freshly ground black pepper Black Olive Vinaigrette: 1/2 cup black olives, pitted 3 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 garlic clove 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 tablespoons extra-virgin olive oil 6 tablespoons vegetable oil 2 tablespoons chopped fresh flat-leaf parsley For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest. For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye. Recipe Summary Prep Time: 10 minutes Cook Time: 20 minutes Yield: 2 to 4 servings User Rating: 5 Stars Re: Uh, to serve with the baked orzo??? Steak anyone? - Gourmet_Mom - 02-05-2008 Sharon, you're killing me! YUM! Copied and saved. I'll use it when I've lost about a hundred pounds! Re: Uh, to serve with the baked orzo??? Steak any - Harborwitch - 02-05-2008 Now do you want her Focaccia with Rosemary and Grapes??? Re: Uh, to serve with the baked orzo??? Steak any - Gourmet_Mom - 02-05-2008 Sharon, you don' know what a weakness I have for focaccia! But rosemary and...grapes? That sounds "different". Re: Uh, to serve with the baked orzo??? Steak any - cjs - 02-06-2008 Wow, what a feast that must have been...it all sounds so good. Re: Uh, to serve with the baked orzo??? Steak any - Harborwitch - 02-06-2008 It was a feast! And it is so good, definitely a keeper menu. I'm also thinking the orzo would be a good one for PC'ing. Re: Uh, to serve with the baked orzo??? Steak any - cjs - 02-06-2008 You bet and I posted a list of additions to rice that I used to keep handy for p.c.ing and orzo is great as a substitution also. Re: Uh, to serve with the baked orzo??? Steak any - Harborwitch - 02-06-2008 I have printed that list and have it in my PC stuff. We love orzo - a nice different starch that's so easy. One of our fave ways is to just toss the orzo with butter, quartered blanched radishes, and chives. Sort of like a spring celebration! |