Rib Eye With Mustard Crispy Onion And Herbs Zwiebelrostbraten Recipes

HERB AND RIB-EYE SALAD

Herb and Rib-Eye Salad image

Provided by Sandra Lee

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 rib-eye steak, 1-inch thick
Seasoning salt
1 tablespoon canola oil
1 head butter lettuce, leaves removed and torn
1/4 cup fresh thyme leaves
1/4 cup fresh parsley leaves, snipped
1/4 cup fresh tarragon leaves
1/4 cup fresh basil leaves, torn
2 Roma tomatoes, seeded and diced
Balsamic vinaigrette

Steps:

Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat.
Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium.
Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad.
Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.

ROASTED RIB-EYE STEAK WITH HERBED MUSTARD SAUCE AND ROOT VEGETABLES

Roasted Rib-Eye Steak with Herbed Mustard Sauce and Root Vegetables image

Categories Beef Herb Mustard Onion Roast Dinner Meat Steak Root Vegetable Carrot Turnip Fall Rutabaga Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 small rutabagas, peeled, cut into 1 1/2-inch pieces
2 small turnips, peeled, cut into 1 1/2-inch pieces
6 pearl onions, unpeeled
5 tablespoons olive oil
1 1 1/2- to 1 3/4-pound rib-eye steak (about 2 inches thick)
Herbed Mustard Sauce

Steps:

Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.

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