Seared Rib-Eye Cutlets with Romesco Sauce and Wilted Spinach with Olives
First off my rib-eyes weren’t cutlets because I didn’t take the time to read the recipe all the way through to the part where I’m suppose to pound the cutlets to a scant 1/2 inch thick. What does ‘scant’ really mean? Is it an actual means of measure?
I had all my ‘mise en place’ in place and my damn cutlets weren’t pounded. So my advice is read the recipe all the way through, then start cooking. Then again cooking is all about improvisation and I don’t think the rib eyes suffered any by being left unscathed.
And I didn’t make the wilted spinach with olives. I had all the ingredients. I just got tired and lazy and said screw it and made a salad.
The crowning glory of this meal is the Romesco sauce. You must make it now. Have it in your fridge at all times and slather it on everything. Yes everything. Chicken. Fish. Meat. Veg. Your body. The latter would be for when you’re feeling particularly naughty in the kitchen and don’t care about making a mess.
Romesco sauce is ridiculous. And gorgeous. Serve it at a dinner party and people will think you’re Nigella Lawson. I so would like to be Nigella Lawson. But that’s another story. Let’s just say I have a huge girl crush on her and am mesmerized by her appearances on The Taste.
Back to the Romesco sauce…Lots of red ingredients. Red peppers. Red pepper flakes. Tomatoes. Red wine vinegar. So very easy to make. This recipe is from one of my most favorite websites www.finecooking.com. Make this tonight. Do not pass go or collect $200. Enjoy!
Two 1-lb. boneless beef rib-eye steaks, each cut into 3 portions and pounded to a scant 1/2 inch thick (totally didn’t do this)**
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
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
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.
**If you neglect to pound the rib-eye…allow for about 5 minutes per side depending on your preferred level of doneness.
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.
If you’re not feeling lazy like someone I know…here’s how to make the spinach.
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
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.