RECIPE TITLE "Grilled
Strip Steaks with Provencale Ratatouille and Potatoes Anna Pinwheels
Source: Beef for All Seasons,
Courtesy of: Cooking.com
This ratatouille recipe brings the bright, clear, and summery flavors
of the Provence region of France to your dining table. The crisp
texture of the potatoes contrasts with the smooth yet chunky ratatouille
and the rich, soft steak.
3 tablespoons extra-virgin olive oil
1/2 cup diced onion
1/2 cup seeded and diced red bell pepper
2 Roma tomatoes, blanched, peeled, seeded, and diced
1 teaspoon finely minced garlic
1/2 teaspoon minced thyme
1/2 cup diced zucchini (unpeeled)
1/2 cup diced eggplant (unpeeled)
6 basil leaves, thinly sliced
3 russet potatoes, about 8 ounces each, peeled
2 tablespoons butter, melted
4 boneless strip steaks, prime or choice grade, about
10 ounces each and 1 inch thick.
Beef for All Seasons Beef for All Seasons, provides a wide range of seasonal recipes using many different cuts of beef, among them beef tenderloin, tournedos, ground beef, short ribs, brisket, carpacio, and pot roast. The incredibly taste-tempting dishes here include Beef Picadillo Tacos de Oaxaca with Rice and Beans, Skewered Beef Satay with Peanut Sauce, James Beard's Roquefort Broiled Steak with Baked Potatoes, and Beef and Guinness Pie with Mushrooms and Chestnuts.
Preheat the oven to 350 degrees F. Prepare the grill.
TO PREPARE RATATOUILLE: Heat 1-1/2 tablespoons of the olive oil
in a heavy saucepan and cook the onion over low heat for about 4
minutes, until soft and translucent. Add the bell pepper and cook
for another 3 minutes. Stir in the tomatoes, garlic, thyme, and
a pinch of salt and pepper. Continue cooking for 8 minutes, being
careful not to overcook. Remove from the heat and set aside. Heat
another 1/2 teaspoon of the olive oil in a sauté pan and
sauté the zucchini over medium heat for about 3 minutes,
or until lightly colored. Season with salt and pepper, add to the
tomato mixture, and set aside.
Using the same pan that was used for the zucchini, heat the remaining
1 tablespoon of olive oil and sauté the eggplant over medium
heat for 5 minutes, or until soft. Season with salt and pepper and
transfer to a colander to drain Add the eggplant to the saucepan
with the zucchini and tomato mixture and sprinkle with the basil.
Cook over medium heat for about 3 minutes, stirring gently. Adjust
the seasonings if necessary and let cool.
TO PREPARE POTATOES: Lightly butter parchment paper set on a baking
sheet. Cut the potatoes crosswise into very thin slices, and arrange
in a single layer on the parchment paper in 8 small circular pinwheel
patterns with the slices overlapping. Brush the pinwheels with the
butter and sprinkle with salt and pepper. Bake in the oven for 20
to 25 minutes or until golden and crisp.
TO PREPARE STEAKS: While the potatoes are cooking, season the steaks
with salt and pepper and grill over medium-high heat for about 4
minutes on each side for medium-rare, about 5 minutes for medium,
or to the desired doneness. Serve each steak with 2 potato pinwheels
(overlapping each other) and the ratatouille.
WINE SUGGESTION: A fine Cabernet Sauvignon from Bordeaux or California.
HELPFUL TIPS: Instead of grilling, the steaks can be pan-seared
in a hot cast-iron skillet set over medium-high heat; the cooking
time will be about the same.
Recipe reprinted by permission of Harper Collins. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 842 Fat: 47g Carbohydrates: 37g
Cholesterol: 183mg Sodium: 183mg Protein: 66g
Fiber: 4g % Cal. from Fat: 50% % Cal. from Carbs: 18%
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