High Steaks! Tagliata With Green Tomatoes, Oregano And Mustard
High Steaks! Tagliata With Green Tomatoes, Oregano And Mustard takes roughly 1 hour and 25 minutes from beginning to end. One serving contains 861 calories, 70g of protein, and 59g of fat. This recipe serves 4 and costs $8.33 per serving. A few people really liked this beverage. This recipe from Food Republic has 90 fans. It can be enjoyed any time, but it is especially good for valentin day. If you have olive oil, sea-salt, demerara sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is amazing. Lamb tagliata with watercress & tomatoes, T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs, and Fried Green Tomatoes With Crab And Creole Mustard are very similar to this recipe.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 45 minutes
Ingredients:
2 handfuls of arugula
1/4 cup white wine or cider vinegar
2-4 tablespoons Demerara Sugar, to taste
1 1/2 teaspoons Dijon mustard
2 garlic cloves, finely chopped
14 ounces green tomatoes (about 2 large), cores removed
dash of olive oil
3 tablespoons olive oil
3 teaspoons chopped oregano leaves
pinch of crushed red pepper flakes
2 rib-eye steaks, about 10 ounces each and 3/4-inch thick
leaves of 1 sprig of rosemary, finely chopped
sea salt
sea salt and black pepper
Steaks
Equipment:
frying pan
grill pan
Cooking instruction summary:
Directions: For the tomatoes:Slice the tomatoes 1/2-inch thick. Gently heat the olive oil in a large frying pan, remove from heat, add the garlic and allow to warm through. Return the pan to the heat and add the tomatoes. Season with sea salt and cook over low heat for 10 minutes.Add the remaining ingredients and simmer for another 10–15 minutes, or until the tomatoes have softened but still hold their shape. They should be sweet, but slightly sour. You may need to do this in batches depending on how large your frying pan is.For the steaksDrizzle the steaks with olive oil and mix together some salt, pepper and the rosemary and rub over the meat. Preheat a ridged grill pan and briskly sear the steaks on either side for 2–3 minutes for a medium-rare result. Set aside to rest before slicing.To serve, place the tomatoes on either individual plates or a large serving dish. Toss the arugula with the olive oil and place on top of the tomatoes. Slice the steak diagonally into 3/4-inch pieces and loosely arrange over the arugula. Serve immediately, with shaved Parmesan, if desired.More steak recipes on Food Republic:Spicy Hoisin Skirt Steak RecipeTequila-Marinated Hanger Steak RecipeWasabi Flank Steak Recipe
Step by step:
1. For the tomatoes:Slice the tomatoes 1/2-inch thick. Gently heat the olive oil in a large frying pan, remove from heat, add the garlic and allow to warm through. Return the pan to the heat and add the tomatoes. Season with sea salt and cook over low heat for 10 minutes.
2. Add the remaining ingredients and simmer for another 10–15 minutes, or until the tomatoes have softened but still hold their shape. They should be sweet, but slightly sour. You may need to do this in batches depending on how large your frying pan is.For the steaks
3. Drizzle the steaks with olive oil and mix together some salt, pepper and the rosemary and rub over the meat. Preheat a ridged grill pan and briskly sear the steaks on either side for 2–3 minutes for a medium-rare result. Set aside to rest before slicing.To serve, place the tomatoes on either individual plates or a large serving dish. Toss the arugula with the olive oil and place on top of the tomatoes. Slice the steak diagonally into 3/4-inch pieces and loosely arrange over the arugula.
4. Serve immediately, with shaved Parmesan, if desired.More steak recipes on Food Republic:Spicy Hoisin Skirt Steak Recipe
5. Tequila-Marinated Hanger Steak Recipe
6. Wasabi Flank Steak Recipe
Nutrition Information:
covered percent of daily need
