recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Main course
  • Beef
  • BBQ & Pic-Nic
  • Chicken
  • Fish
  • Shellfish
  • Turkey
  • Steaks
  • Veal
  • Lamb
  • Pork
  • ...more
  • Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    free recipes

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Grilled Strip Steaks with Provencale Ratatouille and Potatoes Anna Pinwheels Recipe"
    Source: Beef for All Seasons,
    Courtesy of: Cooking.com

    yields Serves 4time--- difficultyeasy

    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.

      RECIPE INGREDIENTS

    For Ratatouille:
    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

    For Potatoes:
    3 russet potatoes, about 8 ounces each, peeled
    2 tablespoons butter, melted

    For Steaks:
    4 boneless strip steaks, prime or choice grade, about
    10 ounces each and 1 inch thick.

    Beef for All Seasons
    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.

      RECIPE METHOD

    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
    Serves 4
    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%

    HOT! We recommend:

    iconicon
    NEW YORK STRIP STEAKS icon For steak connoisseurs this is the "King of Steaks." Whether grilled, broiled, sautéed or pan-fried, the flavor is robust and its meat is thick and juicy. A classic favorite in top steakhouses and an ideal gift.
    iconicon
    PFAELZER BROTHERS FAMOUS FILET TENDER MEDALLIONS icon These 2 oz. petite filet mignon steaks are ideal in so many settings. Offer them at a dinner party, sear them for Sunday brunch steak-and-eggs, experiment with other creative combinations, or give them as a terrific gift idea.

    4(20 oz) Porterhouse Premium Steaks Steak lovers cherish the Porterhouse, possibly because it's two steaks in one. A crosscut beefsteak, one part is robust New York Strip and the other wildly tender Filet Mignon. For those who savor the added flavor of a bone-in steak, the Porterhouse offers it all. Individually wrapped so you may use just what you need at any given time.
    iconicon
    4 (14 oz) T-Bone Premium Steaksicon A slightly smaller version of the porterhouse, our T-bone is one part New York Strip, one part Filet Mignon, and ideal for smaller appetites. It offers the added flavor of a bone-in steak and versatile for any number of preparations or gift giving occasions.
    iconicon
    8 (6 oz) Bacon Wrapped Filet of Sirloin icon We've taken uniquely flavorful filet of sirloin steaks and wrapped each in a thick strip of premium bacon, for a tantalizing entree. The wonderful aroma will whet your appetite and you'll be hooked from the first savory bite.
    iconicon
    4 (10 OZ) PREMIUM BONELESS RIBEYE STEAKS icon For some, this is the ultimate steak. Literally the 'eye' of a prime rib roast, it is a well-marbled, tender cut. Customers rave, saying our hand-trimmed Boneless Ribeyes offer the tenderness of filet and the robust flavor of New York Strip.

     

    << Back Beef index Print page Top

     

    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

    © 1997-2009 IM, All rights Res. | Privacy | | | Home