*DISCLAIMER*
No idea who the fuck is Rina and/or since when she owns the dish below
I've tried to gather up as many Italian Italian ingredients for this dish as I could.
Additionally, having got fed up with chasing quality rib eyes which were never there - I switched to beef tenderloins.
Cherry tomatoes were substituted with Roma tomatoes.
For balsamic vinegar I used thick and tasty Seggiano. Cheap it ain't but you get what you pay for.
Don't buy thick BVs @ supermarket as they're colored junk reinforced with starch.
Quality of balsamic vinegar is important as it can alter the overall taste.
2 Boneless rib eye steaks, about 1¼-inches thick
Kosher Salt
Freshly Ground Pepper
Sauce:
4 Tablespoons olive oil
1 cup onion, diced
4 garlic cloves, chopped
½ tablespoon dried red Chile flakes
1 basket cherry tomatoes halved
2 tablespoons balsamic vinegar
1 red bell pepper, cut into bite sized pieces
2 tablespoons tomato paste
2 tablespoons honey
Salt to taste
4 tablespoons fresh parsley, chopped
Preheat grill to high. Season the beef on both sides with salt and pepper.
In a medium skillet combine olive oil and onion and cook for 5 minutes.
Add garlic and Chile flakes and cook for 3 minutes.
Add tomatoes, vinegar, bell pepper, tomato paste, honey and salt, stirring to mix well. Cook on medium for 3 minutes.
Grill steaks for about 6 minutes on each side or until desired. Remove and let rest for 5 minutes. Cut in half.
Add fresh parsley to sauce and serve with meat.
No idea who the fuck is Rina and/or since when she owns the dish below
I've tried to gather up as many Italian Italian ingredients for this dish as I could.
Additionally, having got fed up with chasing quality rib eyes which were never there - I switched to beef tenderloins.
Cherry tomatoes were substituted with Roma tomatoes.
For balsamic vinegar I used thick and tasty Seggiano. Cheap it ain't but you get what you pay for.
Don't buy thick BVs @ supermarket as they're colored junk reinforced with starch.
Quality of balsamic vinegar is important as it can alter the overall taste.
2 Boneless rib eye steaks, about 1¼-inches thick
Kosher Salt
Freshly Ground Pepper
Sauce:
4 Tablespoons olive oil
1 cup onion, diced
4 garlic cloves, chopped
½ tablespoon dried red Chile flakes
1 basket cherry tomatoes halved
2 tablespoons balsamic vinegar
1 red bell pepper, cut into bite sized pieces
2 tablespoons tomato paste
2 tablespoons honey
Salt to taste
4 tablespoons fresh parsley, chopped
Preheat grill to high. Season the beef on both sides with salt and pepper.
In a medium skillet combine olive oil and onion and cook for 5 minutes.
Add garlic and Chile flakes and cook for 3 minutes.
Add tomatoes, vinegar, bell pepper, tomato paste, honey and salt, stirring to mix well. Cook on medium for 3 minutes.
Grill steaks for about 6 minutes on each side or until desired. Remove and let rest for 5 minutes. Cut in half.
Add fresh parsley to sauce and serve with meat.
