Mom wanted to use a cooking method that quickly seared a steak, and then finished it in a hot oven for a few minutes. I wanted to use up some leftover basil, so we searched and found this recipe.
Ingredients:
- 2 tablespoons olive oil, divided
- 1(1 1/2-inch-thick) porterhouse or tenderloin steak (about 1 pound)
- 1 teaspoon kosher salt
- 2 large garlic cloves, minced
- 8 ounces mixed cherry tomatoes, sliced in half
- 1 bell pepper, sliced into thin strips, then cut in half
- 1 cup basil leaves, chopped or torn into small pieces
Instructions:
- Preheat oven to 425°F.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Pat steak dry, sprinkle with some of the kosher salt and several shakes of black pepper.
- Sear steak until well browned, about 4 minutes per side.
- Transfer steak to a shallow baking pan (use the skillet to cook the peppers in a later step.)
- Cook steak in oven until an instant-read thermometer inserted in center of steak registers 120°F for medium-rare, about 6 minutes.
- Transfer steak to a platter and let rest for about 10 minutes.
- While steak rest, add remaining 1 tablespoon oil to skillet. Heat pan over medium-high heat until it shimmers, then sauté bell peppers about 5 minutes to soften. Add garlic, stir and cook about 1 minute.
- Add tomatoes cut side down and sear for 2 minutes, stirring after a minute or so.
- Lightly season veggies with salt and pepper, add basil, cover, and cook until basil begins to wilt, about 2 minutes.
- Stir in any meat juices from platter, and spoon over steak or on plate.
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