Seared Rib-Eye Cutlets with Romesco Sauce and Wilted Spinach with Olives

Seared Rib-Eye Cutlets with Romesco Sauce and Wilted Spinach with Olives
Photo by Scott Phillips

Ingredients

  • 1 small tomato, cored and chopped
  • 1 Tbs. fresh lemon juice
  • 2 large cloves garlic, thinly sliced
  • Two 1-lb. boneless beef rib-eye steaks, each cut into 3 portions and pounded to a scant ½ inch thick
  • 1/3 cup coarse fresh white breadcrumbs (from a baguette or rustic loaf)
  • 5 Tbs. extra-virgin olive oil
  • 2 bunches spinach (about 1-¾ lb. total), stemmed and roughly chopped
  • + 8 more ingredients
    • 1 Tbs. red wine vinegar
    • Kosher salt and freshly ground black pepper
    • 2 roasted red bell peppers (homemade or jarred), chopped (about 1 cup)
    • 2 large shallots, thinly sliced
    • 1/3 cup pitted green olives, roughly chopped
    • ¼ to ½ tsp. crushed red pepper flakes
    • 1 Tbs. fresh orange juice
    • 1/3 cup slivered almonds

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, a...

View full recipe at Fine Cooking

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