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MAIN DISHES- BEEF
Pan Seared Rib-Eye Steak with
Balsamic Onion & Tomato Salsa
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Pan-Seared Rib-Eye Steak with
Balsamic Onion and Tomato Salsa |
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Serve alongside a
mixed salad of Bibb lettuce, spinach, and torn basil...
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1
Tbs |
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extra-virgin olive oil |
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1
medium |
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onion, diced (about 1½ cups) |
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2
tsp |
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granulated sugar |
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1
Tbs |
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balsamic vinegar |
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1
pint |
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grape tomatoes, halved |
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¼
cup |
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thinly sliced fresh basil leaves |
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Kosher salt and freshly ground black
pepper |
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2
Tbs |
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unsalted butter |
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Four
1" thick |
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boneless rib-eye steaks |
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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. |
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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. |
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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. |
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Servings: 4
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Recipe Source |
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Fine Cooking, April/May 2005 |
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