Delivering a lot of glamour for very little work, this gorgeous dish balances the rich flavor of the steak with the tomatoes’ acidity. Take care not to overcook the tomatoes—they should be in the pan just long enough to release some of their juices, which create a natural sauce for the steak.
3 tablespoons olive oil
2 (1 1/2-inch-thick) porterhouse steaks
Kosher salt and black pepper
6 large garlic cloves, thinly sliced
2 pints mixed cherry tomatoes
6 large thyme sprigs
1 1/2 cups coarsely torn fresh basil leaves
Preheat oven to 375°F, with rack in middle.
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Pat steaks dry and sprinkle with 4 teaspoons salt and 1 1/2 teaspoons pepper.
Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a rimmed baking sheet (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center registers 120°F for medium-rare, about 6 minutes. Let stand on a platter 15 minutes.
Pour off fat from skillet. Add remaining 2 tablespoons oil and heat over medium high heat until it shimmers, then sauté garlic until golden. Transfer to a plate. Add tomatoes and thyme to hot oil and cook, covered, stirring occasionally, until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter and season with salt and pepper. Scatter basil on tomatoes and spoon over steaks.
There are lots of meatless burgers in the world, but this one--earthy and satisfying without being stodgy--has Latino flair and is pantry friendly, to boot.
2 (14-ounce) cans black beans, rinsed and well drained
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped fresh cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
Sour cream; salsa; lettuce
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse puree forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.
I love that this book has a picture for every recipe. If you are making something you've never tried before, it really helps to know what it's supposed to look like. Read morePublished 5 months ago by Allison J
Fabulous! I love to cook, I cook roughly 20 meals a week and any book that I go back to again and again is worth it's weight in salt. I have enjoyed many recipes from this book. Read morePublished 18 months ago by April
This is a good cookbook for starters. It has a few recipies in a nice mix of styles. The vegetarian burgers are my wife's fave! Read morePublished on April 24, 2013 by broncostache