PAN SEARED RIB-EYE STEAK WITH BALSAMIC ONION & TOMATO SALSA
1 Tbs extra-virgin olive oil
1 medium onion, diced (about 1½ cups)
2 tsp granulated sugar
1 Tbs balsamic vinegar
1 pint grape tomatoes, halved
¼ cup thinly sliced fresh basil leaves
Kosher salt and freshly ground black pepper
2 Tbs unsalted butter
Four 1″ thick boneless rib-eye steaks
1. Heat oil in 12″ skillet over medium high heat until hot; add onion and sugar. Cook onion, stirring occasionally, until it begins to soften but not brown, 4-5 minutes. Add vinegar and cook until onions are soft, 2-3 minutes. Add tomatoes and cook, stirring, until they just begin to soften, 1-2 minutes. Remove the skillet from the heat, stir in the basil, and season the mixture to taste with salt and pepper. Transfer the mixture to a bowl and keep warm.
2. Season steaks generously on both sides with salt and pepper. Wipe out the skillet and melt the butter in the skillet over medium-high heat. Cook two of the steaks until nicely browned on both sides and cooked to your liking, about 3 minutes per side for medium rare.
3. Transfer steaks to plates or a platter and keep warm while you cook the remaining two steaks. Serve steaks topped with onion and tomato salsa.
Recipe Source: Fine Cooking, April/May 2005
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