Fast Fry Steak With Sundried Tomato And Roasted Red Pepper Orzo And Mango Salad Recipes

STEAK WITH RED PEPPERS AND SUN-DRIED TOMATOES

Steps:

• Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced.
• In a food processor puree ricotta, cream and garlic until smooth.
• In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce.
• Meanwhile while sauce is cooking, grill steaks to desired doneness.
• Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil.

ORZO WITH SUN-DRIED TOMATOES AND FETA CHEESE

Steps:

• I like whole sundried tomatoes that are NOT packed in olive oil.
• To"plump" the tomatoes, bring 1/4- 1/2 cup water to a boil, add tomatoes, and let steep for about 10 minutes.
• Drain any excess water, and chop tomatoes into bite size pieces.
• Cook orzo according to package directions, drain, and toss in a large bowl with a drizzle of extra virgin oilve oil, garlic and oregano.
• Let orzo cool for a bit before adding other ingredients.
• Next add sundried tomatoes, black olives, roasted red peppers, salt, pepper and feta cheese.
• Combine well.
• Garnish with parsley, if using, and serve at room temperature.

FAST FRY STEAK WITH SUNDRIED TOMATO AND ROASTED RED PEPPER ORZO AND MANGO SALAD

Steps:

• For the salad:
• In a bowl toss together the mango strips, lemon juice, hot sauce, sugar, salt, and pepper. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 30 minutes.
• For the orzo:
• After the orzo has finished cooking, transfer the pasta to a bowl while it is still warm. Add the roasted red peppers, sundried tomatoes, lemon zest, and garlic to the bowl, and toss to combine. Season the orzo with salt, and pepper, to taste and incorporate the chopped parsley, just before serving.
• For the steak:
• Heat a cast-iron pan over high heat. Season the steaks with salt, and pepper, to taste.
• Add the flour to a plate and dredge the steaks, coating both sides in the flour and shaking off the excess. Melt the oil and butter in the pan, and add the sage. Lay the steaks in the hot pan and sear for 30 seconds on each side, and then remove the pan from the heat. Transfer the steaks to a warmed serving platter and serve with the orzo and mango salad.