Herb Rubbed Steak With Pepper Arugula Relish Recipes

HERB-RUBBED TOP SIRLOIN STEAK WITH PEPERONATA

Steps:

• For peperonata:
• Heat olive oil in heavy large pot over medium heat. Add onions; sauté until almost tender, about 6 minutes. Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes. Stir in red wine vinegar, capers, oregano, and thyme. Increase heat to medium; stir uncovered 3 minutes. Season peperonata to taste with coarse salt and pepper. Transfer peperonata to bowl and cool to room temperature. DO AHEAD Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.
• For steak:
• Mix oregano, thyme, pepper, and salt in small bowl. Sprinkle evenly over both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.
• Arrange steak slices on platter; surround with peperonata and serve.

SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD

Steps:

• In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 6 minutes on side, without moving or piercing the meat. This will help create a good, crusty sear. If steak starts to brown too quickly, reduce heat to medium. When steaks are brown, flip and sear the other side for 6 minutes for medium rare. Cook for an additional 3 to 4 minutes per side for medium well. Remove meat to a large plate and allow to rest for 10 minutes.
• Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk the 1/4 cup-extra virgin olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
• Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about 8 pieces of Parmesan over the dish.

HERB RUBBED STEAK WITH PEPPER & ARUGULA RELISH

Steps:

• Heat barbecue to medium high. Rub the steaks with the herb paste and set aside. Set the red pepper, onion and garlic on a double layer of foil. Drizzle with 1 tablespoons of the olive oil and balsamic vinegar and sprinkle with 1/8 teaspoons each of salt and pepper. Seal foil tightly into a packet. Set on the grill and cook with the lid closed 8-10 minutes.
• Drizzle the steaks with the remaining olive oil. Grill for 2-3 minutes per side for medium (160F on an instant read thermometer). Season sreaks with remaining salt and pepper. Let rest 5-10 minutes.
• Meanwhile, mix the chopped arugula into the red pepper, and onion mixture to make a warm relish, seasoning to taste. Thinly slice the steak and serve topped with the relish.
• NO BBQ? In a roasting pan, combine the red pepper, onion, and garlic with 1 tablespoons olive oil, the vinegar and 1/8 teaspoons salt and pepper, Set the pan in the top third of the oven and broil for 10-12 minutes or until vegetables are caramelized, stirring occasionally. On the stovetop, sear oiled steaks in an ovenproof skillet over medium-high heat 1 minute on each side. Transfer the skillet to the oven and broil for 2-3 minutes per side for medium.

HERBED STEAK WITH ARUGULA AND POTATOES

Steps:

• Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Drain potatoes; halve lengthwise. Place steak on a broiler-proof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, then pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.
• Meanwhile, in pot, heat 1 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and arugula; toss to combine. Serve with steak.

ROAST BEEF AND ARUGULA CROSTINI WITH OLIVE-RED PEPPER RELISH

Steps:

• Mix red peppers, olives, thyme, and vinegar in small bowl for relish. (Can be made 1 day ahead. Cover and refrigerate.) Reserve 2 tablespoons goat cheese for garnish. Spread remaining goat cheese on toasted baguette slices. Divide arugula among toasts. Fold roast beef slices to fit toasts; place atop arugula. Sprinkle beef slices lightly with salt and pepper. Top each with 1/3 teaspoon reserved goat cheese and small dollop of relish. Arrange crostini on platter and serve.

HEALTHY HERB-PEPPER SIRLOIN STEAK

Steps:

• Stir together catsup, black pepper, rosemary, basil, garlic powder, and, if desired, cardamom.
• Coat both sides of steak with catsup mixture.
• Grill steak on an uncovered grill directly over medium coals for 6 minutes. Turn steak; grill for 8 to 12 minutes more or until desired doneness.
• Cut into serving-size pieces. Garnish with fresh rosemary and serve with grilled sweet peppers, if desired.
• To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steak on grill over drip pan. Cover and grill for 20 to 24 minutes or until desired doneness, turning steak once.