Sunnys Easy T Bone Steak N Potatoes Salad Food

SUNNY'S T-BONE STEAK WITH ANY HERB SAUCE

Steps:

• For the sauce: In a food processor, add the red wine vinegar, garlic, mint, kale, red onion and a pinch of salt and pepper. Pulse to chop gently, then add the olive oil in a slow stream while still pulsing to get a chunky sauce consistency. Rest at room temperature for about 30 minutes before using.
• For the steaks: Heat a grill or grill pan to medium-high heat.
• Season the steaks on all sides with salt and pepper, then drizzle with olive oil. Grill the steaks over indirect or direct heat, flipping once, until desired doneness. Remove to a plate and rest under aluminum foil for a real 10 minutes before serving. Serve with the sauce.

SUNNY'S EASY CUMIN-RUBBED STEAK WITH CUCUMBER SALAD

Steps:

• For the steaks: In a small bowl, combine the cumin, paprika, garlic powder, salt and pepper. Sprinkle over both sides of each steak and rub into the meat. Rest at room temperature for 2 hours.
• Once the steaks have rested, heat a large cast-iron skillet or griddle pan on medium-high heat. Drizzle the steaks with olive oil on both sides, then add the steaks to the hot skillet. Cook for 3 to 4 minutes, then flip and cook on the second side just 2 minutes more, or until desired doneness. Remove the steaks to a plate, cover with aluminum foil and let rest for 10 minutes.
• For the cucumber salad: In a medium bowl, combine the lime juice, vinegar, sugar, a pinch of salt and a few grinds of black pepper and whisk together until the sugar and salt have dissolved. Add the cucumber, radishes, red onion and jalapeno if using. Toss and let sit at room temperature while the steaks are resting. Serve the steaks topped with the cucumber mixture.

SUNNY'S T-BONE STEAK WITH EASY BEARNAISE SAUCE

Steps:

• For the T-bone steaks: Heat a large cast-iron griddle or skillet over medium-high heat. Generously sprinkle both sides of the steaks with salt and pepper.
• Add the oil to the griddle. Add the steaks and cook until nicely browned, 3 to 4 minutes per side for medium-rare. Remove from the heat, then tent with foil and let rest for 5 minutes before slicing.
• For the easy bearnaise sauce: Add the yolks and lemon juice to a blender. Turn on the blender and slowly stream in the melted butter. Once all the butter is incorporated, season with salt and pepper. Remove the sauce to a bowl over a bain marie (hot water) and keep warm. Add the chives, red onion and thyme and stir to combine. Taste and adjust the seasoning with a little more salt and pepper. Remove from the heat and add to a serving bowl.
• Serve the bearnaise sauce over the steaks.