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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: Put the steaks in a shallow non-aluminum container and sprinkle with 2 tablespoons olive oil, 1 tablespoon vinegar and 2 teaspoons pepper.
Cover and let marinate 2 hours at room temperature.
Preheat the oven to 400. Rub the onions with 2 tablespoons oil and roast until tender, about 1 hour. Halve and peel, then cut into 1-inch
wide slices.
Char the peppers over an open flame or under the broiler until blackened on all sides. Transfer to a plastic container with a lid or a paper or plastic bag. Cover the container or close the bag and let the peppers steam about 15 minutes. Peel the skins from the peppers; then cut the peppers in half and scrape out the seeds. Cut into 1-inch
wide stri
ps and toss with 2 tablespoons oil.
Heat the grill or broiler. Lightly sprinkle the steaks with salt and pepper and grill or broil 2-3 minutes each side for medium-rare.
Meanwhile, heat the sliced onions and peppers and remaining 2 tablespoons each oil and vinegar in a large saut pan over medium heat until warmed though, about 4 minutes. Season to taste with salt and pepper.
Slice the steaks across the grain on a slight diagonal. Make a bed of peppers and onions on each serving plate and top with the steak.
Suggestion: Serve with Potato Gratin.
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Potato Gratin
2 Pound(s) baking potato; peeled, sliced paper thin
2 Cup(s) heavy cream
2 clove garlic; split
4 sprigs thyme; leaves removed
3 Tablespoon(s) chives; chopped
16 Tablespoon(s) parmesan cheese; grated
1 salt and pepper |
Directions:
Preheat the oven to 375F .
In a large bowl combine all the ingredients, tossing to coat. Season with
salt and pepper. Put the potato mixture into a casserole dish, flatten it
out with a spatula, and bake for 40 minutes, until the potatoes are tender
and the gratin is bubbly.
Let stand 10 minutes before serving. Garnish with fresh chives.
Contributor: Tyler Florence's Real Kitchen p267
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