The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [153]
5. Preheat the broiler, with the rack about 6 inches from the heat source. Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil. Lift the ribs from the marinade, and arrange in a single layer on sheet (discard marinade).
6. Broil the ribs (checking often) until well browned on top, about 5 minutes. Turn; continue to cook until well browned on other side, about 4 minutes more. Serve with chilled pickled greens.
beef paillards with arugula and capers
SERVES 6
2¼ pounds beef tenderloin, cut into 12 3-ounce steaks
Basic Marinade (Basics)
1 small red onion, cut in paper-thin rounds
3 tablespoons red-wine vinegar
Coarse salt
6 ounces baby arugula or chopped arugula
2 ribs celery, very thinly sliced on the bias
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly ground pepper
¼ cup capers, drained
1. Cut open two sides of a resealable plastic bag. Place 1 steak in the bag; pound to ¼-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with the remaining steaks. Add the marinade. Chill 2 hours.
2. Place the onion in a bowl with the red-wine vinegar and salt to taste; toss to combine.
3. Heat a grill or grill pan. Place the arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine. Season with salt and pepper. Remove the meat from the marinade; season with salt and pepper. Grill for 1 minute on each side, until browned. To serve, place 2 pieces of beef on each plate; sprinkle with capers. Top with arugula salad and pickled onions, dividing evenly.
filet mignon with herb-and-cheese potatoes
SERVES 2
3 tablespoons unsalted butter, softened
3 tablespoons chopped fresh cilantro
1/3 teaspoon minced garlic
1/3 cup finely grated cotija cheese
1/8 teaspoon cayenne pepper (or to taste)
1 tablespoon extra-virgin olive oil
2 russet potatoes (about 9 ounces each), peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water
2 pieces filet mignon (7 ounces and 1½ inches thick each), room temperature
Coarse salt and freshly ground pepper
1 teaspoon vegetable oil
1. Preheat the oven to 375°F. Stir together butter, 1 tablespoon cilantro, and ½ teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and ½ teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.
2. Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.
3. Meanwhile, season both sides of beef with salt and pepper. Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until medium-rare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.
hanger steak with shallots
SERVES 4
½ cup extra-virgin olive oil
¼ cup sherry vinegar
2 garlic cloves, crushed
4 teaspoons Dijon mustard, plus more for serving
1 tablespoon Worcestershire sauce
1½ pounds hanger steak
5 medium shallots, halved or quartered
Coarse salt and freshly ground pepper
1. Whisk together ¼ cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding ¼ cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes. Transfer shallots to a plate.
3. Wipe out skillet. Heat 2 tablespoons