Ingredients
- 4 rib-eye steaks, brought to room temperature
- 4 rib-eye steaks, brought to room temperature
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3/4 pound baby potatoes, cleaned and quartered and dry
- 8 ounce cherry tomatoes, halved
- 8 ounce yellow pear tomatoes, halved
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh basil leaves, chopped
- 3 teaspoon balsamic vinegar
- 1 teaspoon white wine vinegar
- 4 rib-eye steaks, brought to room temperature
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3/4 pound baby potatoes, cleaned and quartered and dry
- 8 ounce cherry tomatoes, halved
- 8 ounce yellow pear tomatoes, halved
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh basil leaves, chopped
- 3 teaspoon balsamic vinegar
- 1 teaspoon white wine vinegar
- 3 medium shallots, peeled and sliced into thin rings
- 3 cup all-purpose flour
- 1/2 cup bread crumbs
Preparation
Baking Directions:
Due to the richness of the rib-eye steak, a simple, clean yet flavorful side dish is always the best way to go! It brings the palate to life and really helps the flavors of the steak shine! Texture is everything in this dish, from the perfectly grilled rib-eye, to the juicy tomatoes, to the crisp spinach and then finally the crunchy shallots.
In a large saute pan, over medium-high heat, melt the butter and olive oil.
Add the potatoes and cook for approximately 6-8 minutes, shaking the pan and turning the potatoes when needed.
You want each side of the potato to become crispy and golden and the potatoes to be cooked through.
Add the tomatoes to the pan and saute for 3-4 minutes or until the tomatoes just begin to soften.
Add the thyme, basil, balsamic and white wine vinegar to pan.
Turn off heat and season with salt and pepper.
In medium-size mixing bowl, add shallots, flour, bread crumbs and salt and pepper.
Mix to coat shallots completely with flour.
In medium sauce pan, add oil and heat to reach 325 F.
Once oil is hot, use your fingers to break shallots into smaller rings.
Shake off excess flour from shallots and add to oil.
Do not overcrowd oil or shallots will not crisp up.
Cook shallots in oil until they become golden brown — approximately 1-2 minutes.
Remove from oil, drain and transfer to paper-towel-lined plate.
Season lightly with salt.
To grill steaks: Heat cast-iron grill pan to very become very hot.
Lightly season steaks with salt on both sides.
Add steaks to grill pan and let cook for roughly 2-3 minutes.
Flip over and cook another 2 minutes.
Make sure to get a nice grilled crust on each side of steak.
Remove from heat and set aside.
To plate dish, add fresh spinach leaves to plate.
Top spinach with tomato pan sauce, drizzling liquid around plate.
Top with steak and finish off with crispy shallots.
