Rib-Eye Steaks with Piquillo Pepper Sauce

Makes: 4 servings

Serving Size: 3 oz. steak & 2 Tbsp. sauce

Active Time: 30 minutes

Total Time: 50 minutes

INGREDIENTS

STEAKS

• 2 boneless rib-eye steaks
• 1-1 1/2 inches thick (about 1 1/4 pounds total), trimmed
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

SAUCE

• 2 tablespoons extra-virgin olive oil
• 1 medium shallot, thinly sliced
• 2 small cloves garlic, thinly sliced
• 1 1/2 teaspoons chopped rinsed capers
• 1/2 anchovy, finely chopped, or 1/2 teaspoon anchovy paste
• 1 teaspoon chopped fresh oregano
• 1/2 cup chopped piquillo or pimiento peppers
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce

• PREPARATION

  1. To season steaks: Brush steaks with 1 teaspoon oil. Combine paprika, brown sugar, salt and pepper and sprinkle all over the steaks. Set aside at room temperature for 40 minutes. (Or wrap in plastic and refrigerate for up to 1 day. Before cooking, unwrap and let rest at room temperature for 40 minutes.)
  2. To prepare sauce: Meanwhile, heat 2 tablespoons oil in a small saucepan over medium heat. Add shallot, garlic, capers and anchovy; cook, stirring frequently, until the shallot and garlic are soft but not colored, about 2 minutes. Add oregano and cook 30 seconds more. Stir in peppers, mustard and Worcestershire until well blended. Cover and reduce heat to maintain a gentle simmer. Let simmer for up to 20 minutes while you cook the steaks.
  3. To cook steaks: Turn on exhaust fan. Heat a heavy cast-iron pan, large enough to hold both steaks without touching, over medium-high heat until very hot. Add both steaks and sear on one side for 3 minutes, checking to make sure the surface is browning nicely but not burning; reduce heat as needed. Turn and sear the other side for 4 minutes more. Reduce heat to medium and continue cooking, turning once or twice more, until an instant-read thermometer inserted into the thickest part registers 125° to 130°F for medium-rare, 1 to 3 minutes more. Transfer the steaks to a clean cutting board and let rest 5 minutes. Cut the steaks across the grain into 1/2-inch-thick slices. Serve with the sauce.

  TIPS & NOTES

  • Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 2 weeks.

  NUTRITION

  Per serving: 239 calories; 13 g fat (3 g sat, 8 g mono); 74 mg cholesterol; 4 g carbohydrates; 1 g added sugars; 2 g total sugars; 24 g protein; 0 g fiber; 453 mg sodium; 352 mg potassium.
  Nutrition Bonus: Zinc (29% daily value), Vitamin C (28% dv), Vitamin B12 (19% dv)
  Carbohydrate Servings: 0
  Exchanges: 1/2 vegetable, 3 1/2 lean meat, 1 1/2 fat
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Avocado Egg Salad

Serves: 4

Ingredients:

• 6 large eggs, hard-boiled and diced
• 1/4 cup Greek yogurt
• 3 tablespoons pesto
• 1 avocado, halved, seeded, peeled and diced
• Kosher salt and freshly ground black pepper, to taste
• 4 ciabatta rolls, toasted, for serving
• Baby spinach, for serving
• Sliced tomatoes, for serving

Directions:

1. In a large bowl, roughly mash eggs with Greek yogurt, pesto, avocado, salt and pepper, to taste.

2. Serve sandwiches on ciabatta rolls with spinach, tomatoes and egg salad mixture.

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