Post by chief_cook2 on Sept 29, 2003 14:01:11 GMT -6
Fried Shallots
3 large shallots, thinly sliced and separated into rings
1/4 cup flour
Salt to taste
Vegetable oil for frying
Steaks
2 five-ounce boneless beef rib steaks, about 1/2 inch thick
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 1/2 tablespoons melted butter
Vinaigrette
1/3 cup olive oil
2 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons Creole or Country Dijon mustard
Salt and fresh ground pepper to taste
Salad
3 cups mixed baby greens
3 cups torn romaine
1/4 green bell pepper, thinly sliced
1/4 red bell pepper, thinly sliced
4 ounces sliced mushrooms
3 to 4 ounces crumbled blue cheese
DIRECTIONS
Shallots, put flour in pie plate and lightly dredge shallot rings.
In a medium saute pan, heat oil over medium high heat. Shake excess
flour from shallots and fry for about 30 seconds until golden brown.
Remove and drain on paper towels and immediately sprinkle with salt
to taste.
Steaks, mix all spice ingredients in a small bowl (can be made up to
one month ahead and stored in airtight container). Spread spice
mixture on plate and coat both sides of steaks· Melt butter in pie
plate and dip both sides of steaks into melted butter. Heat heavy
large skillet or griddle (preferably iron) over high heat until very
hot. Add steaks and cook (two minutes per side for medium-rare).
Transfer to cutting board. Let stand a few minutes, then thinly
slice,
Salad, whisk oil, vinegar and mustard in bowl to blend. Season with
salt and pepper. Put greens, bell pepper, red onion, and mushrooms in
large salad bowl. Add vinaigrette and toss. Divide salad between two
chilled plates.
To serve, arrange steak slices atop salad, sprinkle with cheese,
garnish with shallots and serve.