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Rib steaks on a caponata
2024-11-20
https://www.metro.ca/userfiles/image/recipes/rib-steak-caponata-12343.jpg
PT25M
PT40M
PT1H05M
Peel and cut the vegetables: finely chop the onion, cube the eggplant, finely chop the celery, cube the tomatoes, mince the garlic.In a large oven-proof skillet, sweat the onion in 40 ml olive oil without colouring it for about 5 minutes.Add the garlic and cubed eggplant; let cook for about 5 minutes.Add the celery and tomatoes; sauté the veggies for 2 to 3 minutes longer. Season.Add the vinegar, olives, capers and honey; transfer to the oven at 350 °F (175 °C) for 20–30 minutes, stirring intermittently to stew the veggies.Coarsely chop the parsley and add it when removing the caponata from the heat. Set aside.Brush the steaks with the remaining olive oil, salt them and allow 20 minutes for them to reach room temperature.On a very hot grill, sear and grid the steaks for about 3 minutes per side. Allow the grilled steaks to rest for about 5 minutes.Reheat the caponata, as well as the steaks, and serve the meat finely sliced on a large platter on top of the caponata. Finish with a few turns of the pepper mill.Source : Martin Juneau
4
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0
0
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1 medium-sized Spanish onion
1 medium-sized eggplant
1 stalk celery
3 tomatoes, peeled and seeded
1 clove garlic
60 mL olive oil
20 mL red wine vinegar
1 dozen of pitted kalamata olives, halved
20 mL capers
20 mL honey
8 sprigs Italian parsley italian parsley
2 rib steaks (about 325 g each)
salt and pepper ground black, to taste
Rib steaks on a caponata
4
Main course
0:25
Preparation
0:40
COOKING
1:05
TOTAL TIME
Ingredients
-
1
medium-sized Spanish onion
-
1
medium-sized eggplant
-
1 stalk
celery
-
3
tomatoes, peeled and seeded
-
1
clove garlic
-
60 mL
olive oil
-
20 mL
red wine vinegar
-
1
dozen of pitted kalamata olives, halved
-
20 mL
capers
-
20 mL
honey
-
8 sprigs
Italian parsley italian parsley
-
2
rib steaks (about 325 g each)
-
salt and pepper ground black, to taste
Preparation
Peel and cut the vegetables: finely chop the onion, cube the eggplant, finely chop the celery, cube the tomatoes, mince the garlic.
In a large oven-proof skillet, sweat the onion in 40 ml olive oil without colouring it for about 5 minutes.
Add the garlic and cubed eggplant; let cook for about 5 minutes.
Add the celery and tomatoes; sauté the veggies for 2 to 3 minutes longer. Season.
Add the vinegar, olives, capers and honey; transfer to the oven at 350 °F (175 °C) for 20–30 minutes, stirring intermittently to stew the veggies.
Coarsely chop the parsley and add it when removing the caponata from the heat. Set aside.
Brush the steaks with the remaining olive oil, salt them and allow 20 minutes for them to reach room temperature.
On a very hot grill, sear and grid the steaks for about 3 minutes per side. Allow the grilled steaks to rest for about 5 minutes.
Reheat the caponata, as well as the steaks, and serve the meat finely sliced on a large platter on top of the caponata. Finish with a few turns of the pepper mill.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
