You may also like
Categories:
vinaigrette olive oil fresh basil tomatoes olives pepper vinegar prime black peppercorns peppercorns fennel seeds fresh rosemary salt butter peanut oil hearts Parmesan cheese fresh cilantro
Viewed: 56 - Published at: 8 years agoIngredients
- FOR THE PESTO VINAIGRETTE
- Olive oil 6 tbsp.
- Fresh Basil, chopped 1/2 cup
- Sundried tomatoes in oil 1/4 cup
- Kalamata olives 3 tbsp.
- Cracked pepper 1 tsp
- Seasoned vinegar 4 tbsp.
- FOR THE RIB EYE
- Rib eye steak, prime (1) 10-11 oz
- Black peppercorns, crushed 1 1/2 tbsp.
- Pink peppercorns, crushed 1 tbsp.
- Fennel seeds, crushed 1 tbsp.
- Fresh rosemary, chopped 1 1/2 tbsp.
- Sea salt 2 tsp.
- Whole butter 2tsp.
- Peanut Oil 1 tsp.
- Romaine hearts, cleaned 2 medium
- Parmesan cheese, shaved 2 tbsp.
- Fresh cilantro, chopped 1 tbsp.
Method
- INSTRUCTIONS:
- Place the first five ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, then stir in the seasoned vinegar. Set aside and cover with plastic.
- Season the rib-eye steaks with the peppercorns, fennel seeds, rosemary, and sea salt. Press seasonings and herbs into the steak very well. Preheat a oven to 450 degrees
- In a cast iron skillet, heat the butter and peanut oil over high heat. When oil smokes, add the seasoned rib-eye and cook each side for 2 minutes until golden brown. Immediately place the skillet in the oven and cook for 7-8 more minutes until medium rare or 125 degrees on a thermometer. Let steak rest for 5 minutes, then slice 2 mm. thick on a bias.
- Trim 1/2 inch off of each romaine heart, and toss together in a large bowl, with 4 tbsp of the pesto vinaigrette, the parmesan cheese, cilantro and 1/2 of the rib eye steak slices. Place the remaining rib eye meat in the center of two salad plates. Arrange the salad mixture in a triangular fashion in the center of each plate. It will resemble a small tent. Drizzle plate with extra vinaigrette and serve with crusty French bread. Enjoy
