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      RECIPE TITLE "Pan-Roasted Sirloin with Salad of Arugula, Sweet Peppers, and Olives" Author: Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook Copyright© 2003 by Tyler Florence Photographs by Bill Bettencourt

    ... more great recipes by Tyler Florence on our GREAT CHEFS page!

    yields2 time 1 hour difficultymoderate

    Avoid using a salad spinner to wash and dry the arugula-the leaves bruise easily. Instead, dunk them in a sink of cool water and lift them into a colander. Pat dry with a kitchen towel. Simple salt and pepper will form a crust on the steaks when you sear them. I don't normally serve anything else with this warm steak salad except the rest of the bottle of Cabernet used in the vinaigrette recipe.

    Salad
    2 red bell peppers
    Extra-virgin olive oil
    Sea salt and freshly ground black pepper
    1 cup mixed whole black and green olives, such as kalamata and Picholine
    1 bunch baby arugula, trimmed
    Juice of 1/2 lemon
    4 ounces blue cheese, crumbled
    Steak
    2 New York strip steaks, 8 to 10 ounces each, about 1 1/2 inches thick
    Sea salt and freshly ground black pepper
    Extra-virgin olive oil
    4 fresh thyme sprigs
    1/2 cup dry red wine, such as Cabernet Sauvignon
    1/2 teaspoon sugar

      RECIPE METHOD

    1. Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out their cores, then halve the peppers lengthwise, and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and let steam for about 10 minutes to loosen the skins. In the meantime, move on to the steaks.
    2. Switch the oven from broil to bake and set the temperature to 350°F. Season both sides of the steaks with sea salt and a generous amount of coarsely ground black pepper, about 1 tablespoon of pepper per steak. Place a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a 2-count drizzle of olive oil and get it smoking hot. Add the steaks and sear for 4 minutes on each side. Throw in the thyme, then transfer the skillet to the hot oven and roast the steaks for 5 minutes for a nice medium-rare (120 to 125°F. internal temperature).
    3. While that's going, pull the loosened skins off the peppers; cut the peppers into nice fat strips and toss them with the olives. Set aside because the steaks should be ready now. Remove the steaks to a cutting board and let them rest for a few minutes before slicing. (This keeps the juices in the meat, not running all over the counter.)
    4. The last thing to make is a quick vinaigrette using the flavors left in the bottom of the skillet. Pour out some of the beef fat and return the pan to the stove. Add the red wine and boil over medium heat while scraping with a wooden spoon to pull the flavors up. Let the wine reduce to 1/4 cup; this will intensify the flavor. Add the sugar and a 1-count of olive oil to balance it out.
    5. Putting it all together is a snap. Cut the steaks on an angle into slices. Gently toss the peppers and olives with the arugula. Drizzle the salad with a little more olive oil, a squeeze of lemon juice, salt, and pepper. Toss lightly again and then divide between 2 plates. Arrange the steak slices on top of the salad and garnish with the crumbled blue cheese; then drizzle the pan vinaigrette over the steak salads and serve.

    HOT! We recommend:

    bookTyler's Ultimate: Brilliant Simple Food to Make Any Time
    TV chef Tyler Florence brings a direct, regular-guy charm to cooking that is equally straightforward, simple and good. In Tyler’s Ultimate, he offers 100-plus recipes for just this kind of food—-"ultimate" versions of dishes like onion soup, crab cakes and spaghetti carbonara, as well as more innovative fare like Chicken Paillard with Fresh Fig Salad and Blue Cheese, Grilled Leg of Lamb with Lemon Chickpea Puree and Greens, and Coconut Shrimp with Basmati Rice, Apricots, and Lime. His desserts, all tempting, include the likes of Chocolate Banana Bread, and Almond Semifreddo with Spiced Honey Dried Fruit. Many of the dishes in this concise collection reflect a thoughtful winnowing of ingredients and technique to produce food that is not only delicious, but can be prepared on a regular basis. Some of Florence’s inventions—-like Watermelon Gazpacho with Chile and Feta Cheese, which is entirely accomplished in a blender-—are ingenious. Photo-illustrated throughout, "Ultimate" is for cooks who want their kitchen work to be as easy as possible, but who also require good cooking—-dishes that capture fully their flavor potential. --Arthur Boehm
    Click here to buy
    book Tyler Florence: Dinner at My Place
    * A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock.
    * The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.
    * Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.
    * Menus and personal photos from Tyler's home-cooked meals and dinner parties.
    * Beautiful food and lifestyle photos.
    Click here to buy
    bookTyler Florence: Stirring the Pot
    * A hands-on guide to help readers fall in love with their kitchen again. Inspiration for home cooks to reach that “light bulb moment.”
    * Opens with a hardworking front of book: “The Anatomy of a Knife,” “Pots and Pans You Can't Live Without,” “Good, Better, Best” (Tyler rates the latest gadgets and kitchen equipment).
    * Tyler shares how to navigate the aisles of a grocery store like a pro so readers can create the “Ultimate” pantry .
    * More than 100 must-master recipes.
    * Loaded with photos, including one of every recipe.
    Florence brings a unique perspective to the table with his understanding of how Americans like to cook and eat today, having helped people across the country with their cooking challenges. Before becoming a celebrity chef on the Food Network, he was the executive chef at the award-winning restaurant Cafeteria in Manhattan. He trained at the College of Culinary Arts at Johnston & Wales University in South Carolina. He has been featured in Food & Wine, GQ, The Wall Street Journal, USA Weekend, and People, and created specially branded menu items for Applebee's restaurant chain, appearing in their television commercials.
    Click here to buy
    bookTyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook
    In what seems to be a bid to become a U.S. version of Naked Chef Jamie Oliver, Florence (who was chef at New York's Cafeteria and hosts his own cooking show) aims for a casual attitude. While organization is loose amorphous chapters on backyard cookouts and Dinner for Two sit side-by-side with highly focused ones on making your own sushi many of the recipes themselves are clever. Sage-Roasted Pork Tenderloin with Dried Plum Sauce features a tasty sauce made with red wine and prunes cooked until soft, and Roasted Sweet Potatoes with Miso, Orange, and Sesame would make a great snack as well as a tasty side dish. The author darts from one subject to the next and often combines flavors unexpectedly, as in Grilled Salmon with Watermelon and Black Olive Salad and Horseradish Burgers with Havarti and Tomato Remoulade. Sometimes Florence's claims that the best cooking is easy, casual and quick are belied by recipes such as the one for Blue Cheese SoufflE with Chamomile-Fig Compote that requires creation of a bEchamel sauce, not to mention the notoriously tricky soufflEs themselves. Florence's tone is light throughout, but readers may be turned off by airy pronouncements (It's often been my experience that many of the cleanest, best flavors are very simple ones) that under closer inspection are fairly meaningless. Others may roll their eyes at his off-color or immature remarks (a man of Thai ethnicity pulls out a karate move when asked to share a recipe; the flavors of a Green Curry Chicken are mental). Copyright 2003 Reed Business Information, Inc.
    Click here to buy


     

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