This is one of them.
- a nice rib eye angus steak (bone in)
- a can of sun dried tomatoes in olive oil
- hot paprika
- dried sage
- 6 cloves of fresh garlic
- olive oil
- fresh ground pepper
While that's cooking up, spread paprika, sage, salt, and pepper on both sides of the steak. I like to let the spices sink in for a half hour to 45 minutes.
Slice the garlic cloves crosswise so you get some thin ovals. I often forget to do this, but you should preheat a cast iron skillet while you're slicing the onions. It takes a while longer for them to heat up to the right heat.
Once you've got it going, coat the bottom in olive oil and heat until it shimmers. Then add the garlic. While that's cooking up, slice up a handful of the sun dried tomatoes, then drop them in with the garlic.
Give this five to ten minutes, then push the garlic and sun dried tomatoes out to the edges of the skillet. It's time to cook up the steak! I like mine rare, so I only kept it on heat for about three minutes one side and three the other.
Pop out the potato, open it, and pour the sun dried tomatoes and garlic over the steak and potato. You're done!
Carménère comes from a rather rare grape varietal once thought lost!
Your soundtrack for this entry: Iron Maiden - Can I Play with Madness
This looks delicious. Good instructions and description!ReplyDelete