Tender and juicy ribeye steak fried on a street grill until weak roast and served with a side dish of Sicilian caponata. To make the meat really tasty, it is first fried on cooler side of the grill and then quickly fried until crisp directly above the coals, while inside It remains pink and very juicy. Flavored meat is great It is combined with caponata vegetable stew. Start cooking it the day before. in the evening from eggplant, sweet pepper, olives, tomatoes and spices. Grilled vegetables and then stewed together on stove. During the night, all their tastes and aromas make good friends, and The secret ingredient – dark chocolate – will perfectly shade them.
The author of the recipe is Curtis Stone, a chef, culinary writer and TV host
Time: 1 hour. 50 minutes Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Steak
- 3 ribeye steaks on bones weighing 0.7 kg. (approximately 5 thick cm.)
- Olive oil to grease a steak
Caponata
- 1 large eggplant (approximately 0.5 kg.)
- 1 red bell pepper
- 1/4 Art. olive oil
- Diced half onion
- 2 stalks of celery, diced
- 2 cloves of garlic, chopped
- 1 red non-hybrid tomato, peeled and peeled and diced
- 2 tsp Sahara
- 2/3 Art. diced green olives diced
- 0.5 tbsp. liquid-free pickled capers
- 0.5 tbsp. light raisins
- 0.5 tbsp. sherry vinegar
- 30 gr dark chocolate (85% cocoa), finely grated
- 2 tbsp. l chopped parsley
- 8 fresh basil leaves, sliced in thin strips
Recipes with similar ingredients: beef, eggplant, pepper sweet, tomatoes, celery, olives, capers, basil
Recipe preparation:
- Prepare the caponata the day before serving. to moderately very hot. Pierce the eggplant over the entire surface with a fork. Grill, often turning until eggplant charred and will not become soft, 25-30 minutes. Drizzle in the meantime sweet pepper 1 tsp olive oil. Grill turning as needed until it is charred, about 15 minutes. Put the vegetables in separate bowls, cover the pepper and give cool off.
- Peel the charred peel off the pepper (do not wash it). Cut in half, remove the seeds and chop the pepper finely. Peel off eggplant. Cut lengthwise in half and scrape seeds. Put the pulp in a bowl and set aside so that the juice stands out, about for 15 minutes. Put eggplant on a cutting board and finely chop; Do not pour the remaining juices in the bowl.
- In a thick-bottomed saucepan over medium heat, heat the remaining 3 Art. l + 2 tsp olive oil. Add onions and celery, salt and pepper and fry until onion starts soften, about 5 minutes. Add the garlic and fry until aroma, about 1 minute. Add diced peppers, tomato and sugar and fry until the tomato is soft, about 3 minutes. Add olives, capers, raisins, eggplant and eggplant juices and simmer another 3 minutes. Stir in vinegar and chocolate.
- Reduce heat to low and cook, stirring, for 15 minutes for all tastes and aromas to mix. Transfer to a bowl and cool. Cover and refrigerate overnight.
- Preheat the grill to moderate heat and prepare the zone indirect heat: on a charcoal grill, rake all the coals in one direction, leave the other side empty. On a gas grill, turn on everything burners, then turn off half of them, and on the rest adjust medium heat.
- Dry the meat with paper towels. Lightly grease olive oil and sprinkle with salt and black pepper. Lay steaks in the indirect heat zone (cool side of the grill); cover and cook by turning in the middle of frying until instant thermometer for meat, inserted in the center of the steak, does not show a temperature of 43 ° C, about 30 minutes. Transfer the steaks to the direct heat zone of the grill and fry by turning until they fry and the thermometer shows temperature 51 ° С-54 ° С for light roasting, another 4-6 minutes. Put the steaks on a cutting board and let rest for 10 minutes.
- Stir in the parsley and basil in the caponata, salt and pepper. Separate the meat from the bones and cut across the fibers. Serve sprinkled with the liquid released from the meat, along with the caponata.
