Smoked Paprika Tuna Steaks With Spinach Recipes

PAN-SEARED RIB EYE STEAK WITH SMOKED PAPRIKA RUB

Pan-Seared Rib Eye Steak With Smoked Paprika Rub image

I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

Provided by Whats Cooking

Categories Steak

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

1 boneless rib-eye steak (1 1/2-inch thick)
1 teaspoon smoked sweet paprika
1/4 teaspoon kosher salt (if using kosher meat) or 1/2 teaspoon kosher salt (if you're using non-kosher meat)
1 teaspoon fresh ground black pepper
1 teaspoon olive oil

Steps:

Bring the steak to room temperature.
Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.

Nutrition Facts : Calories 26, Fat 2.4, SaturatedFat 0.3, Sodium 291.7, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 0.3

SMOKED-PAPRIKA TUNA STEAKS WITH SPINACH

Smoked-Paprika Tuna Steaks with Spinach image

Garlic-enhanced wilted spinach is the perfect accompaniment for tuna steaks seasoned with smoked paprika and oregano.

Yield Serves 4; 3 ounces fish and 1/2 cup spinach per serving

Number Of Ingredients 10

Ingredients

2 tablespoons fresh orange juice
2 tablespoons dry white wine (regular or nonalcoholic)
1 teaspoon olive oil and 1 teaspoon olive oil, divided use
1 1-pound tuna steak (about 1 inch thick), rinsed, cut into 4 pieces
Cooking spray
1 tablespoon firmly packed light brown sugar
1 tablespoon smoked paprika
2 teaspoons ground oregano, crumbled
12 ounces baby spinach (about 12 cups)
2 medium garlic cloves, minced

Steps:

In a small bowl, whisk together the orange juice, wine, and 1 teaspoon oil.
Put the fish in a glass casserole dish large enough to hold the steaks in a single layer. Pour in the orange juice mixture. Turn to coat. Cover and refrigerate for 30 minutes.
Meanwhile, preheat the oven to 450°F. Lightly spray a medium baking sheet with cooking spray.
In a small bowl, stir together the brown sugar, paprika, and oregano.
Transfer the fish to the baking sheet, discarding any remaining marinade. Sprinkle the brown sugar mixture over the top side of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
Bake with the seasoned side up for 7 to 10 minutes, or until the desired doneness.
Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the spinach and garlic for 2 minutes, or until the spinach is wilted, stirring frequently. Spoon about 1/2 cup spinach onto each plate, spreading to make beds for the fish. Serve the fish on the spinach.
(Per serving)
Calories: 187
Total fat: 4.0g
Saturated: 1.0g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 2.0g
Cholesterol: 53mg
Sodium: 112mg
Carbohydrates: 9g
Fiber: 3g
Sugars: 5g
Protein: 28g
Calcium: 141mg
Potassium: 1,020mg
1/2 other carbohydrate
3 lean meat

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