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Pan Roasted Ribeye Steaks with Agro-Dolce Onions, Olive Oil Crushed Potatoes and Nasturtium Salsa
 
RecipeBeef Cuts
Pan Roasted Ribeye Steaks with Agro-Dolce Onions, Olive Oil Crushed Potatoes and Nasturtium Salsa
2009 National Beef Cook-Off, People's Choice Award Winner. Chef Erica Holland-Toll, Executive Chef Ducca Westin Hotel, San Francisco, CA.
Yield: 24 portions
INGREDIENTSQUANTITYDIRECTIONS
Nasturtium Salsa: 

In medium bowl combine shallots and vinegar; set aside for 15 minutes to pickle.
 

 

In medium bowl combine nasturtium leaves, chives, parsley and paprika. Stir in olive oil; add pickled shallots. Season with salt and pepper. Set aside.
Shallots, diced1 cup
White wine vinegar1/2 cup
Nasturtium leaves or watercress3-3/4 cups
Fresh chives, snipped3 cups
Fresh flat leaf parsley, chopped1 cup
Smoked paprika2 Tbsp.
Olive oil2 cups
Kosher saltas needed
Black pepperas needed
Potatoes: 
Add 1 Tbsp salt and potatoes to boiling water. Cook until potatoes are fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding olive oil, until just combined. Season with salt and pepper. Set aside; keep warm.
Red skinned potatoes6 lbs.
Olive oil1/2 cup
Kosher saltas needed
Black pepperas needed
Onions: 
Over medium heat melt butter in small rondo; add brown sugar. When sugar mixture starts to bubble; add onions cut-side-down. Increase heat; cook onions until they are caramelized. Turn onions cut-side-up; deglaze pan with vinegar and reduce by half. Add water. Place onions on sheet pan; roast in 500°F oven until golden brown. Set aside.
Cipolinni onions, medium, stems trimmed, cut in half24 each
Unsalted butter1 cup
Brown sugar1-1/2 cups
Sherry vinegar1-1/2 cups
Water1-1/2 cups
  

Per order:

Season both sides of ribeye steak with salt and pepper. Grill until medium-rare doneness.

 

Place 1/2 cup potatoes in center of plate; lean steak against potatoes. Top steak with 2 Tbsp salsa; serve with 2 onion halves.
Beef Rib, Ribeye Steak, Boneless24 each, cut 1" thick
Kosher saltas needed
Black pepperas needed


Nutrition information per serving: 790 calories; 45 g fat(14 g saturated fat; 24 g monounsaturated fat); 197 mg cholesterol; 150 mg sodium; 35 g carbohydrate; 3.2 g fiber; 59 g protein; 24.6 mg niacin; 1.4 mg vitamin B6; 3.1 mg vitamin B12; 5.2 mg iron; 68.8 mg selenium; 11.0 mg zinc; 22.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber
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