Wednesday, May 2, 2012

Rib steaks and rainbow chard

I have been bad about taking pictures.... so, you'll have to just accept that it looked pretty and tasted good.  :)

Rib steaks, what the heck is that...and where do I find a recipe to tell me how to cook it.  I honestly thought it was a tougher cut of meat.. boy was I wrong.  Rib steak is prime rib - but in steak form.  So, when cooking it is tender and juicy.. but without the cooking time of the prime rib (since that is one big piece of meat).

Well, I guess I didn't have to go and marinate it or anything... but I did.  So, here is the recipe adapted from Emeril's Rib Steak Sicilian Style.

Sicilian Rib Steak with Rainbow Chard

6 tablespoons olive oil
1 to 2 tablespoons fresh basil (chopped finely)
1 to 2 tablespoons fresh parsley (chopped finely)
Parmesan cheese, grated or shredded
2 rib steaks
salt to taste

Mix everything except for the Parmesan in a bowl and coat the steaks.  Let sit while you heat up the grill or grill pan.   Cook the steaks and when resting the meat, sprinkle the Parmesan.  So that there is a nice melted layer on the top.

Rainbow chard:
1 large batch of chard (roughly chopped)
6 cloves of garlic (minced)
1 tablespoon butter
2 tablespoons olive oil
salt to taste

Heat pan and melt butter.  Add olive oil.  Add garlic and let sweat a little bit (1 min).  Toss in the chard.  Cook until wilted.   (5 to 10 min depending on how much you like the flavor of Chard.  The shorter the time - the more chard flavor you will taste.  Over time, the garlic takes over. )  Add salt to taste. 


I was going to add pine nuts but ran out of time. I'm sure it would have given a nice crunch. Next time.

1 comment:

  1. avoid Korean & Russian pine nuts, as they OFTEN come from North Korea - it's one of the few "exports" that North Korea can make.

    And... although I like pine nuts, sometimes they give off a metallic taste, which I do not find enjoyable.

    The steaks and chard sound oh so yummy. Mouthwatering.