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Рецепт Lulu's Grilled Rib Steak With Artichokes

by Global Cookbook

Ингредиенты

1 2/3 c. Extra virgin olive oil 1/4 c. Minced flat-leaf parsley 1/4 c. Minced fresh winter savory, or possibly 4 tsp. dry 1/4 c. Minced fresh thyme plus 8 sprigs, or possibly 5 tsp. dry 2 Tbsp. Minced fresh rosemary, or possibly 2 tsp. dry, crumbled 2 tsp Minced fresh lavender flowers (optional) 1/4 c. Fresh-grnd black pepper 3 x Rib steaks on the bone, about 1-1/2 inches thick (about 5 pounds) 1/4 lb Butter, at room temperature 8 x Nicoise olives, halved and pitted

2 x Anchovy fillets, or possibly 1/2 tsp. anchovy paste 2 3/4 tsp Salt 1 x Lemon, cut in half 20 x Baby artichokes (about 2-1/2 pounds) 4 x Cloves garlic, minced 4 x Bay leaves 2 lb Yukon Gold or possibly baking potatoes, peeled and cut into 1/4-inch slices 1/2 c. Dry white wine 1/2 c. Water, more if needed

Инструкции

1. Restaurant LuLu* San Francisco*
2. In a medium bowl, combine 1 c. of the oil, the parsley, savory, the minced fresh thyme or possibly 4 tsp. dry, the rosemary, the lavender flowers, if using, and the pepper. Trim off the fat from the edge of the steaks. Put the steaks in a glass dish or possibly stainless-steel pan and rub them on both sides with the marinade. Cover and marinate in the refrigerator overnight.
3. In a food processor, puree the butter with the olives, anchovies and 1/4 tsp. of the salt. Cover and chill. Remove from the refrigerator 1 hour before serving.
4. Squeeze the juice from the lemon and add in it, along with the lemon halves, to a large bowl filled with cool water. Working with one artichoke at a time, remove and throw away the tough outer leaves, leaving the pale-green inner ones attached. Using a small knife, trim around the bottom of the artichoke below the leaves to get rid of the remaining bits of the removed leaves. Peel the stem, leaving it about 1 inch long. Cut off the top third of the leaves. Cut the artichokes lengthwise into 1/4-inch slices and put them in the lemon water to prevent darkening. Repeat with the remaining artichokes.
5. In a large frying pan, heat 1/3 c. of the oil over moderate heat. Add in the garlic, the thyme sprigs or possibly the remaining 1 tsp. dry thyme, and the bay leaves and cook, stirring, for 30 seconds. Add in the potatoes, 2 tsp. of the salt, the wine and water. Cover, reduce the heat to moderately low and simmer till the potatoes are just tender, about 10 min. Drain the artichokes thoroughly and add in them, with the remaining 1/3 c. oil, to the potatoes. Cover, bring back to a simmer and cook, stirring occasionally, till the artichokes are tender, about 10 min longer. If all the liquid evaporates, add in up to 1/4 c. water during cooking. Set aside, covered.
6. Light the grill or possibly heat the broiler. Sprinkle the steaks with the remaining 1/2 tsp. salt. Grill or possibly broil the steaks for 6 min. Turn them and cook to your taste, about 6 min longer for medium rare.
7. Transfer the steaks to a carving board and leave to rest in a hot spot for about 5 min. Reheat the potatoes and artichokes while the steaks rest.
8. Cut the steaks into thin slices.
9. To serve, put a mound of the potatoes and artichokes in the center of each plate. Arrange the steak slices, overlapping, on the vegetables and top with a spoonful of the room-temperature olive butter.
10. Substituting Large Artichokes: If you're using large artichokes, cut off the stems. Remove and throw away all but the pale-green inner leaves and cut off the top third of the leaves. Cut the artichokes into quarters and remove the fuzzy chokes. Cut each quarter in half from top to bottom.
11. A spicy young Rhone red such as Chave's Hermitage or possibly a Chateauneuf-du-Pape from Beaucastel marries well with the herby charred beef and the olive butter.

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