Beef ... it's what's for dinner at least once a week in our house. And even more when it's grilling season. Who doesn't love sipping a cocktail on the patio, while dinner is on the grill?!
This recipe is not only delicious but also a breeze to make. The porcini rub is out of this world, making this dish perfect for any occasion. If beef isn't your thing, no worries. We also think the rub would be a great complement to any choice of meat. The flavors are complex, slightly spicy and entirely unique, and we suggest whipping up extra to keep on hand. Trust us, it's that good. And the oven-dried tomatoes. Heaven. Once you make your own, you won't buy them again. Just call us, Ina. BAM! Or maybe Emeril Lagasse.
Fun story behind this recipe. We stumbled upon it during a visit to Pittsburgh to see family and attend the US Open at Oakmont Country Club. One night after dinner, we were sitting around in our grandmother's den, watching The Food Network. David Burtka was whipping up this dish for a dinner party. Between the slicing, the grinding, the grilling -- were infatuated and determined to find the recipe online. After much searching through the archives, success! And since then, it's been our family's favorite way to cook steaks. Sunday Supper FTW.
xo,
Natalie & Ashley
Ingredients
For the steaks:
1/4 cup dried porcini mushrooms, broken up
2 tablespoons kosher salt
2 tablespoons whole black peppercorns
2 tablespoons granulated sugar
1 tablespoon granulated garlic or minced garlic
1 tablespoon red pepper flakes
Three 1 1/2-inch-thick rib-eye steaks (we used filet here)
Olive oil, for the pan
For the salad:
6 ounces baby arugula
Juice of one lemon
Oven-Dried Tomatoes, recipe follows
Balsamic vinegar, for drizzling
Oven-Dried Tomatoes:
1 pint cherry tomatoes, sliced in half
Olive oil
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, optional
Oven-Dried Tomatoes:
1 pint cherry tomatoes, sliced in half
Olive oil
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, optional
Directions
For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
For the oven-dried tomatoes: Preheat the oven to 300 degrees F.
Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.