Seared Rib-Eye Cutlets with Romesco Sauce and Wilted Spinach with Olives
Roasted red peppers and crushed red pepper flakes add sweet heat to the classic Spanish romesco sauce in this recipe. Jarred roasted peppers work perfectly, but feel free to roast your own.
Two 1-lb. boneless beef rib-eye steaks, each cut into 3 portions and pounded to a scant 1/2 inch thick
Kosher salt and freshly ground black pepper
5 Tbs. extra-virgin olive oil
1/3 cup coarse fresh white breadcrumbs (from a baguette or rustic loaf)
1/3 cup slivered almonds
1/4 to 1/2 tsp. crushed red pepper flakes
2 roasted red bell peppers (homemade or jarred), chopped (about 1 cup)
2 large cloves garlic, thinly sliced
1 small tomato, cored and chopped
1 Tbs. red wine vinegar
2 large shallots, thinly sliced
2 bunches spinach (about 1-3/4 lb. total), stemmed and roughly chopped
1/3 cup pitted green olives, roughly chopped
1 Tbs. fresh lemon juice
1 Tbs. fresh orange juice
Season the rib-eye cutlets all over with 2 tsp. salt and 1 tsp. pepper. Heat a large, well-seasoned cast-iron skillet over medium-high heat for 2 to 3 minutes. Add 1 Tbs. of the oil, arrange two of the cutlets in the skillet, and cook, flipping once, until seared and golden-brown on both sides, about 2 minutes total. Transfer to a large plate and keep warm. Repeat with the remaining four cutlets, adding an additional 1 Tbs. oil before the last batch.
Reduce the heat to medium low. Add the breadcrumbs, almonds, and pepper flakes to the skillet and cook, stirring constantly and scraping up any browned bits, until the mixture is fragrant and toasted, about 2 minutes. Add the peppers, garlic, tomato, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until softened and juicy and the flavors have melded, 3 to 4 minutes.
Transfer the mixture to a food processor. Add the vinegar and 2 Tbs. warm water and purée until smooth. With the motor running, drizzle in 2 Tbs. of the oil. Transfer the sauce to a bowl, season to taste with salt and pepper, and keep warm.
Heat the remaining 1 Tbs. oil in the skillet over medium heat. Add the shallots and cook, stirring often, until just softened, 2 to 3 minutes. Add the spinach, cover, and cook for 1 minute. Uncover and continue to cook, tossing often, until just wilted, about 2 minutes more. Remove from the heat and toss in the olives, lemon juice, orange juice, 3/4 tsp. salt, and 1/8 tsp. pepper.
Spoon the romesco sauce onto 6 plates, top with the cutlets and wilted spinach, and serve.
Finish the meal with a lovely Vanilla & Ginger Roasted Plum Compote
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 107
, pp. 74
September 2, 2010