Ribeye Steak with Rosemary Porcini Rub and Sweet Potato Fries

Now that July 4th is here I’m finally getting on the ball and posting this ribeye recipe which goes great with sweet potato fries. If you’re looking for a last-minute barbeque dish for the weekend, this is it. I sauteed the steaks but you can easily throw them on the grill instead. Soy sauce and porcini mushrooms sound strange to you? Trust me, it makes the steaks incredibly flavorful. I made this for E’s birthday with some sesame asparagus and he loved it.

Serves 2

Steak:

Ingredients:
2 2-inch-thick boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil

Preparation:

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours or up to overnight.
Process porcini mushrooms in spice mill or food processor to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl.
Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.

Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.

Sweet Potato Fries with Garlic and Herbs:

Ingredients:

Nonstick vegetable oil spray
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 garlic clove, minced

Preparation:

Preheat oven to 450°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.

Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes.

Filed under Recipes, Steak |