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“…I keep looking for one more teacher, only to find that fish learn from the water and birds learn from the sky.”
― Mark Nepo, Facing the Lion, Being the Lion: Finding Inner Courage Where It Lives

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Steak Porn

via Froggie’s Italian Ribeye with Panzanella

Froggie’s Italian Ribeye with Panzanella

Italian ribeye with sauteed button mushrooms.

 

After many years of doing restaurant evaluations ribeye has been my preferred cut of steak.  You can use a bistecca alla fiorentina if you prefer T-bone.  My love of basil drives this particular recipe.  I have grilled this for years and finally decided it was time to share it on my blog.

I almost always serve panzanella as a healthy side so adding that recipe as well.  You’ll notice the button mushrooms.  I mixed some leftover herb paste and melted about 4 tablespoons salted butter over a frying pan and then tossed the mushrooms until they were fried and browned.  Elegant add and very delicious.  Then I tossed in a fresh basil leaf into the hot pan until it was fried as well for the garnish.

Ribeye

2 Tablespoons minced fresh garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon kosher salt
1/4 cup basil (or just regular olive) oil

2 tablespoons balsamic vinegar
1 teaspoon white pepper
1 teaspoon crushed red pepper flakes
3 (10 ounce) boneless beef ribeye steaks, cut 1 inch thick

Mash garlic, oregano, basil, parsley, rosemary, and salt in a mortar or small bowl until it is a coarse paste. Stir in the olive oil*, balsamic vinegar, white pepper  and red pepper flakes until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks.

Set aside to marinate for 1 hour.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 5-7 minutes more for medium-well, or until your desired degree of doneness has been reached.

Let rest a few minutes. Garnish with rosemary and serve with panzanella or your preferred side.

*Chef’s tip:  You can buy the prepared basil olive oil or infuse yourself if you are ambitious.  Either way, basil is better!

Closeup of herb paste

Whole button mushrooms fried in leftover herb paste and salted butter

 

Panzanella

3 cups cherry tomatoes, sliced in half (or 4 campari tomatoes, sliced into chunks)
1 English cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1⁄2 red onion, thinly sliced
1 cup parmesan cheese crisps
1 cup restaurant style croutons
1 cup bottled Italian salad dressing of your choice

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion. Add the croutons and parmesan crisps and toss with the dressing. Season liberally with salt and pepper.

Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Healthy and colorful panzanella

Cairns

Source: Cairns