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Grilled Rib-Eye
of Beef with Balsamic Glazed Onions and Grilled Summer Vegetables
by Stu Stein, chef/owner, The Peerless Restaurant, Oregon
Grass-fed beef is better for you, but it is the taste that matters
to us. It has been our experience that you will have a passionate
response: either love it or hate it. Grass-fed is leaner, gamier
and will be tougher if cooked all the way through. The fat in
grass-fed beef tastes lighter and does not coat your mouth like
that of corn-fed beef; you will not get that heavy feeling after
eating. Grass-fed beef requires a few cooking tips. In general,
grass-fed beef will cook more quickly than other beef. When
grilling, first sear the meat over high heat, then move it to
a cooler part of the grill to finish cooking. Be careful not
to pierce the meat when turning or moving it, or the beef will
lose some moisture.
Beef and Vegetables
1 cup extra virgin olive oil 2 tablespoons
garlic, finely chopped 1 large eggplant, cut in half and then
cut into ¼-inch thick slices 1 medium green zucchini, cut into
¼-inch thick slices 1 medium yellow squash, cut into ¼-inch
thick slices 1 red pepper 1 yellow pepper kosher salt and cracked
black pepper, to taste 4 10-ounce beef rib-eye steaks, trimmed
of excess fat kosher salt and cracked black pepper, to taste
Balsamic Onions
2 medium yellow onions, thinly sliced 1 tablespoon
butter
4 tablespoons balsamic vinegar To Prepare the Rib-Eye:
Preheat grill to medium-high heat. Combine oil and garlic. Set
half of the oil mixture aside for the steaks and half for the
vegetables. Place eggplant in a large colander set over large
bowl. Sprinkle salt over eggplant. Allow eggplant to sit and
give off moisture for 45 minutes to an hour. Wash salt off of
eggplant and pat dry with a towel. In a large bowl, toss all
the vegetables with half of the oil mixture. Season with salt
and pepper. Arrange eggplant, zucchini, squash and peppers on
the grill at a 45 degree angle. Cook 3 to 4 minutes and then
turn vegetables 90 degrees to create crosshatching marks. After
3 to 4 minutes, flip to other side and repeat process. Make
sure the peppers are charred evenly on all sides. Remove the
vegetables from the grill and set aside. Place peppers in a
paper bag, close the top and let them steam for 10 minutes to
loosen their skins, then scrape the charred skin from the roasted
peppers. Slice peppers in half. Remove the seeds and cut into
½-inch wide strips. Brush remaining oil mixture on steaks with
a basting brush. Sprinkle steaks with cracked black peppercorns
and salt. Lay steaks on grill at a 45 degree angle. Cook 3 to
4 minutes and then turn 90 degrees to create crosshatching.
After 3 to 4 minutes, flip steaks to other side, and repeat
process. Grill until desired doneness.
To Prepare the Balsamic Onions: In a medium-size
sauté pan over low to medium heat, melt butter. Add sliced onions
and sauté, stirring occasionally, until onions are soft and
golden brown, approximately 20 minutes. Add vinegar. Bring to
a boil and cook until the volume is reduced by one third. Season
with salt and pepper. Remove from heat and reserve.
To Serve : Arrange the grilled vegetables on
a warm plate. Place steaks next to vegetables and top with balsamic
onions. Advance Preparation: The onions can
be made a day ahead and reheated in a sauté pan. The vegetables
can be grilled a day ahead and reheated in a 350° F oven just
prior to serving.
Substitutes and Options: Mix and match whichever
seasonal vegetables are the best and suit your taste. The balsamic
onion mixture is also a wonderful accompaniment for stronger
game meats such as grilled venison or buffalo. Makes 4 entrée
servings |
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