Grilled Rib-Eyes with Tomatoes and Kalamatas
I have a tendency to skip the sections in food magazines like “Quick Kitchen” in Gourmet, or “Too Busy to Cook” in Bon Appetit. I look at the photos, am sometimes mildly curious, then realize there’s nothing to do. What is that? Do I long for the torture that inventive recipes sometimes entail?
Who knows, but recently a photo of steak simply displayed on a plate caught my eye. Steak with Olives somehow got past my filter, bothering me each time I thumbed through the April issue of Gourmet until I finally gave in, realizing it was an easy way to make my husband’s suggestion for a sunny weekend “Summer’s Here” celebratory dinner come to fruition.
With Bellinis.
He said he was in the mood for a fruity drink, and this is a person who doesn’t normally drink. His comment of, “You know, margaritas…” was heard, but I’d seen something about Bellinis somewhere and had white peaches on the brain.
And I’d seen the Steak with Olives for days and days, okay, months…scoffing at me from the magazine pages, challenging me each time I searched for something more interesting. I was winning until I found the rib eyes on sale at my grocery store. Nothing stimulates my brain like steak, a sale, and gorgeous weather.
Suffice it to say I’ll look more closely at those “quickie” recipes from now on. They’re a great springboard for other things–like the other recipe I saw for Roasted Potatoes and Asparagus with Parmesan.
Dinner time.
Grilled Rib Eyes with Tomato & Kalamatas
Ingredients
4 bone-in rib eye steaks
4 garlic cloves, sliced
olive oil
1/2 c. pitted kalamatas, cut in half
1/2 c. flat parsley
2 T. fresh oregano
1 c. grape tomatoes, cut in half
1 green onions, choppedsprinkle of red pepper flakes
salt & pepper to taste
Salt & pepper the rib eyes on both sides and cover them, keeping them at room temp for 15 minutes before grilling. Heat the grill for about 5 minutes just to get it hot.
If you’re making the potatoes and asparagus, they’ll need to go on the grill first because they take about 20 minutes to prepare. While they are grilling, make the tomato & kalamata “sauce.”
Make the side dish.
Potatoes and Asparagus with Parmesan
Ingredients
1/2 bunch thin asparagus, with woody ends trimmed
1-1/2 lb. red-skinned potatoes, cut into eighths
olive oil
1/3 c. freshly grated Parmesan
salt & pepper to taste
Directions
- Leave the peelings on the potatoes and trim any dark spots.
- Combine potatoes and asparagus in a dish and toss with olive oil, salt and pepper. (I pass the olive oil over the veggies a couple of times, nothing great.)
- Using a basket or a tray for your grill, spread the veggies out, turning frequently until browned, about 20 minutes. The asparagus will cook more quickly, so you have to watch it and move it away from the flame on your grill.
- When all is nicely browned and cooked through, put in a serving bowl and toss with the parmesan.
- Taste before serving and correct seasoning.
While the potatoes and asparagus are on the grill…Make the tomato and kalamata “sauce.”
- Using a nice skillet (old cast iron…) over medium heat, warm the olive oil and briefly saute the garlic slices. Add the red pepper flakes and stir.
- Immediately add the kalamatas, stirring until warmed through, about 1-2 minutes.
- Next, add the tomatoes, doing same, making sure they don’t get too soft.
- Add the parsley and oregano, tossing with the other ingredients. Salt and pepper.
Put the rib eyes on. I’d tell you how long to leave them on, but you probably have your own ideas. We like ours medium to medium rare, which means that on each side they need to grill about 4 minutes, maybe 5. I like to do the hand poke method to test for doneness. Make a fist and hold your fist lightly. In other words, don’t clench it. Now, poke the skin between your thumb and your first knuckle. It will be a bit soft, but not too soft. That is what the meat should feel like on your grill if you want it cooked “medium.” Less is more rare, more is well done.
If you’re not as prepared, you can let the meat sit briefly, covered with foil and then make the tomato kalamata sauce.
To serve, spoon some of the tomato kalamata mixute over each steak, and add some of the potatoes and asparagus alongside.
Lip-smacking delicious. Seriously.
Notes: The quick recipe excluded tomatoes, onions and oregano. I love olives, but seriously? Give me some substance here. The flavor with the grilled steak on my version is excellent. Cut down on the amount of steak and it’s a nice dinner. No need to have a whole steak.
I’m still out on what the butcher labeled these steaks. The bone looked mysteriously like that of a T-bone, but what do I know? I’m too lazy to look it up right now.
Make sure your potatoes aren’t too big and that you leave the skins on. That’s where all the vitamins are, right? And wonder of all wonders, I didn’t choose to parboil the veggies like I normally do. I don’t like dried out grilled veggies that taste like a grill, and parboiling with a final grilling usually works wonders, but I thought, why not? And thanks to the grill master, it worked. Very nice flavor!
And the Bellinis? Well, the peach puree I made just didn’t sit right with the bubbly I purchased. Too dry? Probably. I’m not one for cloyingly sweet drinks. Good thought with some research, but I’ll have to do more. And my husband will have to wait for a better “fruity” drink.