Ribeye Salad W Honey Soy Pan Sauce Recipes

BONE-IN RIB-EYE WITH GREEN PEPPERCORN PAN SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Sprinkle the steaks with salt and pepper. Heat a large cast-iron pan over high heat. Add the oil. Sear the steaks on both sides until a nice crust form, about 3 minutes per side. Place the pan in the oven and cook until desired doneness is reached. When the steaks come out of the oven, take the steaks out of the cast-iron pan.
• Place the pan on medium heat. Add the shallots to the pan with the thyme. Using the rendered fat from the steaks that is still in the pan, saute until the shallots begin to caramelize, 7 to 10 minutes. Deglaze the pan with the cognac and take the thyme out. Add the beef demi in with the green peppercorns and Dijon. Bring to a simmer, and then add the cream, honey and 1 tablespoon salt. Stir and pour over the steaks.

HONEY-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

HONEY SOY DIPPING SAUCE

Steps:

• Whisk together all ingredients except sesame seeds.
• Cover and chill 1 hour.
• Removed from refrigerator and add sesame seeds.

HONEY & SOY DUCK SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
• Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

RIB EYE WITH MUSHROOM PAN SAUCE AND BROCCOLI SALAD

Steps:

• Heat a large cast-iron skillet over medium-high heat; add the olive oil. Season the rib eyes generously with salt. When the olive oil shimmers, place the steaks in the pan and cook undisturbed to create a nice crispy sear, 3 to 4 minutes. Flip, and cook to the desired temperature, another 3 to 4 minutes. Remove from the pan and let rest for 5 to 7 minutes before slicing.
• Drain the fat from the pan, add the shallots and season with salt. Cook over medium heat for 3 to 4 minutes. Add the garlic; cook another 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with oil. Cook until the mushrooms look soft and wilted, 4 to 5 minutes. Add the brandy and reduce by half, 1 minute. Add the demi-glace and bring to a boil. Lower to a simmer and cook for 4 to 5 minutes, until the consistency is almost as thick as gravy. To test, coat the back of a spoon with sauce and drag your finger through it: It should leave a track that holds its shape without running! Taste and adjust the salt as needed.
• Slice the steaks thinly and fan them out on serving plate. Top with mushroom gravy and garnish with chives. Serve with Broccoli Salad.
• Put the olive oil, sambal, soy sauce, vinegar and garlic in a Mason jar. Secure the lid tightly and shake until well mixed.
• Toss the broccoli, red onions, feta and almonds together in a bowl. Season with salt. Toss with the desired amount of dressing.

HONEY-GINGER KALE SALAD

Steps:

• Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
• Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.