Everyday Food - Martha Stewart Living Magazine [37]
RIB-EYE WITH GARLIC-THYME MARINADE
The key to achieving clear grill marks is to make sure the grates of the grill are properly cleaned, heated, and oiled before cooking the steaks. The steaks can marinate up to overnight in the refrigerator.
SERVES 4 PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES (WITH MARINATING)
2 tablespoons olive oil
6 garlic cloves, coarsely chopped
2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
2 rib-eye steaks (each about 1 pound and 1½ inches thick)
Vegetable oil, for grill
Coarse salt and freshly ground pepper
1 Combine oil, garlic, and thyme in a large dish; add steaks, and turn to coat. Cover dish with aluminum foil; refrigerate. Let marinate, turning steaks occasionally, at least 1 hour (or up to overnight).
2 Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Cover grill; cook, turning once, 6 to 7 minutes for medium-rare. Let rest 5 minutes before slicing.
PER SERVING: 598 calories; 45.6 grams fat; 42.4 grams protein; 1.8 grams carbohydrates; 0.3 gram fiber
Coarse salt and freshly ground pepper
1¾ pounds green beans, stem ends trimmed
1 tablespoon olive oil
½ cup sliced unblanched almonds, toasted, for garnish
1 Bring a large pot of water to a boil; add a generous amount of salt. Cook green beans until bright green and crisp-tender, 6 to 8 minutes. Drain in a colander; rinse under cold water until cool, and pat dry with paper towels.
2 In a large bowl, toss green beans with the oil; season with salt and pepper. Serve, garnished with toasted almonds. SERVES 4
PER SERVING: 113 calories; 9.5 grams fat; 3.4 grams protein; 5.8 grams carbohydrates; 3 grams fiber
3 tablespoons red-wine vinegar
3 tablespoons olive oil
1 shallot, minced
2 teaspoons capers, drained, rinsed, and coarsely chopped
3 ripe beefsteak tomatoes
Coarse salt and freshly ground pepper
In a small bowl, whisk together vinegar and oil; stir in shallot and capers. Place tomatoes in a serving bowl. Drizzle with dressing, and season with salt and pepper. SERVES 4
PER SERVING: 123 calories; 10.6 grams fat; 1.4 grams protein; 7.5 grams carbohydrates; 1.6 grams fiber
ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES
STRETCH IT Lean, tender eye-of-round is an inexpensive option for roasting, and you can get another meal out of the leftovers. This recipe calls for a two-and-a-half-pound roast, half of which can be used in the recipes on the following pages.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES
5 mixed red and yellow bell peppers, ribs and seeds removed, cut into 1-inch-wide strips
2 red onions, halved lengthwise and cut into 1-inch wedges
¾ pound new white potatoes, scrubbed and cut into 1-inch pieces
5 garlic cloves, 3 left whole, 2 cut into 6 slivers each
2 tablespoons olive oil
Coarse salt and freshly ground pepper
2½ pounds eye-of-round beef roast
¾ teaspoon dried thyme
1 Preheat oven to 400°F. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, and season with salt and pepper; toss to coat.
2 Using a paring knife, make 12 small slits in top and sides of roast; insert garlic slivers. Move vegetables to sides of baking sheet. Place beef in center, and rub with remaining 1 tablespoon oil. Combine 1½ teaspoons coarse salt, ½ teaspoon pepper, and thyme; rub mixture over beef.
3 Transfer to oven; roast, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, 40 to 50 minutes. Let meat stand 10 minutes, covered loosely with aluminum foil. Cut half the meat into very thin slices; serve with vegetables.
PER SERVING: 352 calories; 10.8