Mar­i­nated Bone-In Rib Eye

Natural Solutions - - Food Matters -

1¼ pound rib eye steak 3 ounces Wet Rubz Santa Maria Style

Mari­nade 1 ta­ble­spoon olive oil

Mar­i­nate steak for 12 hours. Pre­heat oven to 425 de­grees. Be­fore roast­ing, pan sear each side of the steak 2 to 3 min­utes in olive oil un­til slightly charred, but not burnt. Roast in oven about 6 min­utes, or un­til de­sired tem­per­a­ture. Let the meat rest for 5 min­utes. Slice and serve. Source: 2 large Vi­dalia (or other sweet) onions 2 ta­ble­spoons olive oil 1 tea­spoon kosher or sea salt ½ tea­spoon black pep­per 1 large tart ap­ple (such as Granny Smith), peeled, cored, and grated on the large holes of a box grater ¼ cup wa­ter 2 ta­ble­spoons bal­samic vine­gar 1 ta­ble­spoon fresh thyme, chopped 1 cup may­on­naise al­ter­na­tive, such as Veg

enaise ½ cup cream cheese al­ter­na­tive, such as

Ve­gan Gourmet

Peel and slice the onions thinly. Heat the olive oil in a large skil­let over medi­umhigh heat. Add the sliced onions, salt, and pep­per. Stir and cook un­til the onions start to soften, about 5 min­utes. Add the grated ap­ple, toss­ing to coat, and add the wa­ter. Re­duce the heat to medium, cook un­til the onions are very soft and deeply caramelized, about 25 min­utes, stir­ring oc­ca­sion­ally (you may have to ad­just the heat to keep from burn­ing). Add the vine­gar and in­crease the heat, stir­ring un­til the liq­uid has all been evap­o­rated. Stir in the thyme. Re­move from the heat and let cool. Re­move about 1 ta­ble­spoon of the caramelized onions for gar­nish if de­sired and set aside. In a large mix­ing bowl, whisk to­gether the Ve­ge­naise and Ve­gan Gourmet un­til smooth. Stir in the caramelized onions and some hot sauce, if de­sired. Taste and ad­just sea­son­ing if needed. Cover with plas­tic wrap and re­frig­er­ate for at least 1 hour or up to a day or two ahead. Top with the re­served onions and serve with chips or cut up veg­eta­bles. Source: Fol­low Your Heart

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