Succulent Ribeye And Peppers Food

SUCCULENT RIBEYE AND PEPPERS

Succulent Ribeye and Peppers image

I was inspired to create this recipe after sampling the most delicious rib-eye steak at a local Mexican restaurant. My family is crazy for this dish! You can also bake this in the oven on low heat or even in a slow cooker.

Provided by SHECOOKS2

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
4 (10 ounce) beef rib-eye steaks
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, sliced
4 cloves garlic, minced
3 tablespoons fajita seasoning
1 lime, juiced

Steps:

Heat the oil in a large skillet over high heat. Sear the steaks on both sides and set aside. In the same skillet over medium heat, saute the red bell pepper, green bell pepper, onion and garlic for 5 minutes, or to desired tenderness.
Sprinkle the steaks with the fajita seasoning and place them back in the skillet. Squeeze the lime juice over the steaks and bell peppers, reduce heat to low, cover and simmer for 30 minutes to 1 hour, turning steaks over occasionally. (Note: The longer it simmers, the more tender the meat gets.)

Nutrition Facts : Calories 444.8 calories, Carbohydrate 11.9 g, Cholesterol 100.5 mg, Fat 29.8 g, Fiber 2.1 g, Protein 32 g, SaturatedFat 11.1 g, Sodium 397.4 mg, Sugar 3.4 g

GRILLED RIB EYES WITH SAUTEED BROCCOLI AND OYSTERS

Grilled Rib Eyes With Sauteed Broccoli and Oysters image

Succulent grilled rib eye steak topped with creamy oyster sauce and grilled oyster mushrooms and served with a side of sauteed broccoli and oysters is the perfect meal to wow your guests! Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories Steak

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

3 tablespoons/ 45ml butter
1 garlic clove, minced
1 shallot, minced
2 cups/ 500ml veal stock
1 cup/ 250ml 35-percent cream
1 dozen oyster, shucked and chopped, liquid reserved
1 tablespoon/ 15ml Worcestershire sauce
1 pinch cayenne
salt & freshly ground black pepper
2 tablespoons/ 30ml olive oil
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and minced
1 shallot, minced
1 dozen oyster, shucked, liquid reserved
1/4 cup/ 60ml honey
1/4 cup/ 60ml low sodium soy sauce
1 head broccoli, blanched and cut into pieces
1 lemon, juice and zest of
1 pinch cayenne
salt & freshly ground black pepper
3 tablespoons/ 45ml olive oil
4 rib eye steaks (1 1/2 inches thick)
salt & freshly ground black pepper
1 pound/ 450g oyster mushroom

Steps:

For the oyster sauce:.
Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm.
For the sauteed broccoli and oysters:.
Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm.
For the steak and mushrooms:.
Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them.
Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side.
Transfer the steaks to a plate and cover loosely with foil.
Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper.
Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side.
Wine suggestion for this recipe: Cabernet Sauvignon.

Nutrition Facts : Calories 309, Fat 7.6, SaturatedFat 1.6, Cholesterol 150, Sodium 370.6, Carbohydrate 28.4, Fiber 4.2, Sugar 3, Protein 33.2

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