Rib Eye Steaks With Garbanzo And Green Bean Salad Recipes

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RIB-EYE STEAKS WITH GARBANZO AND GREEN BEAN SALAD



Rib-Eye Steaks with Garbanzo and Green Bean Salad image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     High Fiber     Father's Day     Dinner     Steak     Green Bean     Chickpea     Pan-Fry     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 8-ounce package trimmed haricots verts or trimmed slender green beans, halved crosswise
2 15- to 16-ounce cans garbanzo beans, rinsed, drained
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons white wine vinegar
2 teaspoons finely grated lemon peel
1/2 cup chopped fresh cilantro
1 teaspoon mesquite seasoning
1 teaspoon chili powder
2 12-ounce rib-eye steaks

Steps:

  • Cook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes. Drain. Transfer to large bowl. Add garbanzos and onion. Reserve skillet.
  • Whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. Add dressing to bean mixture and toss to coat. Stir in cilantro. Season with salt and pepper.
  • Sprinkle mesquite seasoning and chili powder over both sides of steaks, then sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in reserved skillet over medium heat. Add steaks to skillet and cook to desired doneness, 5 to 6 minutes per side for medium-rare.
  • Divide salad among 4 plates. Slice steaks crosswise; divide among plates.

SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD



Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil, plus extra for brushing
2 (1-inch-thick) rib-eye steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
3 cups arugula, washed and spun dry
11/2 cups roasted peppers, rinsed and patted dry
2 tablespoons balsamic vinegar
Small block Parmesan (about 8 ounces)

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 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. 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 in the remaining 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 Parmesan over the dish.

RIB EYE STEAKS WITH SAUTEED GREEN BEANS AND TOMATOES



Rib Eye Steaks with Sauteed Green Beans and Tomatoes image

Green beans, tomatoes and garlic complement these pan-fried steaks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 6

1 tablespoon vegetable oil
4 boneless rib eye steaks, 1/2 inch thick (1 1/2 pounds total)
Coarse salt and ground pepper
3/4 pound green beans, trimmed
3 garlic cloves, roughly chopped
3/4 pound tomatoes, cut into 1-inch chunks

Steps:

  • In a large skillet, heat oil over high. Season both sides of steaks generously with salt and pepper. In 2 batches, cook steaks 1 1/2 minutes per side for medium-rare; transfer to a plate and tent with foil to keep warm.
  • Pour off all but 1 tablespoon fat from skillet; return skillet to medium heat. Add green beans and saute until beginning to brown, about 3 minutes; add garlic and season with salt and pepper. Cook, stirring, until garlic is fragrant, about 30 seconds.
  • Add tomatoes and cook 1 minute. Cover and cook until tomatoes break down and create a sauce, about 3 minutes. Season with salt and pepper. Serve steak with green beans and tomatoes.

Nutrition Facts : Calories 532 g, Fat 40 g, Fiber 3 g, Protein 34 g

GOURMET RIB EYE STEAK RECIPE BY TASTY



Gourmet Rib Eye Steak Recipe by Tasty image

Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme

Provided by Pierce Abernathy

Categories     Lunch

Yield 2 servings

Number Of Ingredients 8

1 ribeye steak, preferably USDA Prime, 2-inch (5 cm) thick
salt, to taste
pepper, to taste
3 tablespoons canola oil
3 tablespoons butter
3 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat oven to 200°F (95°C).
  • Generously season all sides of the steak with salt and pepper.
  • Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
  • Heat the canola oil in a pan over high heat until smoking.
  • Sear the steak for 30 seconds on the first side, then flip.
  • Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
  • Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
  • Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
  • Turn the steak on its side and cook to render off any excess fat.
  • Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
  • Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams

FAVORITE GARBANZO BEAN SALAD



Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

  • In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

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