Steak, cooked to perfection is enhanced with sweet, roasted onions and spicy vinaigrette in this feisty main course dish.
1 (10 to 12-ounce) steak such as flank, strip or ribeye, pan sauteed or grilled to medium rare, thinly sliced
6 small white onions, peeled and halved
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh thyme leaves
1 medium clove garlic, minced (about ½ teaspoons)
Salt and freshly ground pepper
1 medium poblano pepper, roasted, peeled and seeded
½ small red onion, chopped (about ¼ cup)
Juice of ½ medium lemon, about 1 tablespoon
¼ pound fresh spinach leaves chopped, about 1 cup
2 tablespoons chopped fresh cilantro leaves
1 teaspoon honey
½ cup olive oil
2 large beefsteak tomatoes, chopped (about 2 cups)
4 ounces Blue cheese, crumbled, about 1 cup
Preheat oven to 450 degrees.
Place the onions onto a baking sheet. Drizzle with 2 tablespoons olive oil, 2 tablespoons each cilantro and thyme leaves and the garlic. Season with salt and pepper. Roast until golden brown about 10 to 15 minutes.
For the Vinaigrette:
Place the roasted poblano pepper, red onion, lemon juice, spinach leaves, 2 tablespoons cilantro, and honey into a blender or food processor. Pulse to combine. With the machine running, slowly pour in the olive oil. Season with salt and pepper.
Lay the steak slices onto a platter. Place a ring of chopped tomato around the edge of a large platter. Sprinkle the cheese over the top of the tomatoes. Top the steak with roasted onion. Drizzle the platter with just enough of the poblano vinaigrette to moisten the dish. Serve additional dressing on the side.
Servings: 4 to 6 as a main course.
Preparation Time: 30 minutes
Cooking time: 10 to 15 minutes for onions depending on size
1 (10 to 12-ounce) steak such as flank, strip or ribeye, pan sauteed or grilled to medium rare, thinly sliced
6 small white onions, peeled and halved
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh thyme leaves
1 medium clove garlic, minced (about ½ teaspoons)
Salt and freshly ground pepper
1 medium poblano pepper, roasted, peeled and seeded
½ small red onion, chopped (about ¼ cup)
Juice of ½ medium lemon, about 1 tablespoon
¼ pound fresh spinach leaves chopped, about 1 cup
2 tablespoons chopped fresh cilantro leaves
1 teaspoon honey
½ cup olive oil
2 large beefsteak tomatoes, chopped (about 2 cups)
4 ounces Blue cheese, crumbled, about 1 cup
Preheat oven to 450 degrees.
Place the onions onto a baking sheet. Drizzle with 2 tablespoons olive oil, 2 tablespoons each cilantro and thyme leaves and the garlic. Season with salt and pepper. Roast until golden brown about 10 to 15 minutes.
For the Vinaigrette:
Place the roasted poblano pepper, red onion, lemon juice, spinach leaves, 2 tablespoons cilantro, and honey into a blender or food processor. Pulse to combine. With the machine running, slowly pour in the olive oil. Season with salt and pepper.
Lay the steak slices onto a platter. Place a ring of chopped tomato around the edge of a large platter. Sprinkle the cheese over the top of the tomatoes. Top the steak with roasted onion. Drizzle the platter with just enough of the poblano vinaigrette to moisten the dish. Serve additional dressing on the side.
Servings: 4 to 6 as a main course.
Preparation Time: 30 minutes
Cooking time: 10 to 15 minutes for onions depending on size
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