Recipes by Francesco Guerrieri and Kendall Siewert
Ribeye Steak
Photo by Daniel Schulema
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1
Ingredients:
1 large ribeye steak
¼ cup vegetable or canola oil
3 tablespoons butter
3-4 sprigs thyme or rosemary
Salt
Garlic powder
Cayenne
Directions:
1. Pat steak dry on both sides with paper towel.
2. Season both sides generously with salt, garlic powder and pinch of cayenne.
3. Heat oil in pan over medium-high heat until it begins to smoke.
4. Place steak carefully in pan and cook, flipping frequently, for about 4 minutes, until a pale golden brown crust starts to form.
5. Toss in butter and rosemary. Tilt pan slightly so melted butter pools at bottom. Use spoon to pour butter over steak, aiming at light spots. (TIP: that’s called basting) Continue flipping and basting for 2-3 minutes, or until instant read thermometer inserted into
thickest part of steak registers 120 to 125˚F for medium rare.
6. Transfer steak to large plate and pour pan juices on top. Let rest for about 5-10 minutes, loosely covered in tin foil.
7. Slice against the grain and serve.
Arugula Salad
Photo by Daniel Schuleman
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 2
Ingredients:
4 cups arugula, washed
1 lemon, juiced and zested
½ teaspoon Dijon mustard
1 cup cherry tomatoes
5 tablespoons olive oil
Directions:
1. Whisk together lemon zest, lemon juice, mustard and olive oil in a small bowl.
2. Cut cherry tomatoes in half and add to large bowl with arugula.
3. Pour in half the dressing and toss together. Add more dressing as needed.
Roasted Cauliflower
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cayenne
2 cups cauliflower
Salt, to taste
Directions:
1. Preheat oven to 425ºF.
2. Toss cauliflower with olive oil, garlic, salt and cayenne in large bowl.
3. Place seasoned broccoli onto baking sheet and roast for 20 minutes, tossing halfway through, until ends are brown and the stalks are crisp.
Chuck Steak
Photo by Daniel Schuleman
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1
Ingredients:
1 large chuck steak
¼ cup vegetable or canola oil
Salt
Garlic powder
Cayenne
Directions:
1. Pat steak dry on both sides with paper towel.
2. Season generously with salt, garlic powder and pinch of cayenne.
3. Heat oil in pan under medium-high heat until it begins to smoke.
4. Place steak
carefully in pan and cook, flipping frequently, for about 7 minutes total.
5. Remove steak from pan and let rest on separate plate for 7 minutes, loosely covered in tin foil.
6. Slice against the grain and serve.
Skirt Steak
Photo by Daniel Schuleman
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Ingredients:
1 large skirt steak
¼ cup vegetable or canola oil
Salt
Garlic powder
Cayenne
Chimichurri (see recipe below)
Directions:
1. Season skirt steak generously with salt and let sit at room temperature for 30 minutes. Pat dry with paper towel and season again with salt, garlic powder and pinch of cayenne.
2. Heat oil in pan under high heat until it begins to smoke.
3. Place steak carefully in pan and cook until nicely charred, about 3-4 minutes on each side. Flip frequently for even cooking.
4. Remove steak from pan and let rest on large plate for 5-10 minutes, loosely covered in tin foil.
5. Slice against the grain and serve with chimichurri.
Four Steak Sauces
1. Dry Rub Marinade
Pinch of sugar
Salt
Paprika, to coat steak
Garlic powder, to
coat steak
Black pepper, to
coat steak
Cooking oil, to coat steak
2. Chimichurri Sauce
and Marinade
½ cup red wine vinegar
1 teaspoon salt
3-4 cloves garlic, minced
1 shallot chopped
1 jalapeño, finely chopped
2 cups cilantro, minced
1 cup flat-leaf parsley, minced
cup fresh oregano, finely chopped
¾ cups extra virgin olive oil
3. Ginger-Soy Marinade
1 teaspoon ginger, thinly sliced
1 clove garlic,
thinly sliced
1 tablespoon sesame oil
¼ cup soy sauce
1 teaspoon honey
4. Rosemary-Dijon Marinade
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 sprig rosemary, finely chopped
Pinch of crushed red pepper
Juice and zest of
½ lemon