Tuesday: Rib Eye Steaks with Blistered Padron Peppers and Tomatoes
My dog ate half of one of these steaks when I wasn't looking!! Lucky doggy. NOTE: We are cooking and extra steak for use later in the week.
Serves: 4 Prep: 5 Cooking: 20
2-3 rib eye steaks
2 teaspoons salt
1 teaspoon pepper
2 tablespoons olive oil
1 pint Padron or Shishito peppers
1 pint cherry tomatoes
Place a cast-iron skillet in the oven.
When the oven reaches temperature, remove the skillet and place on the stovetop over high heat for a few minutes.
Pat steak dry with papertowel.
Season both sides of the steak with salt and pepper.
Add 1 tablespoon olive oil to the skillet and immediately place the steaks in the skillet.
Cook I minute without moving.
Flip the steaks and place the skillet in the oven.
Roast for 2 minutes, flip and roast for another 2 minutes. Roast more if you prefer your steaks medium to well done.
Transfer steaks to cutting board to rest.
Place skillet over medium high heat and add 1 tablespoon olive oil.
Add peppers and sprinkle with ½ teaspoon salt.
Toss in pan for 2 minutes.
Add tomatoes and cook together with peppers for 1 minute.
Serve sliced steaks topped with peppers and tomatoes.