RACHAEL RAY’S 30- MINUTE MEALS

Rachael Ray Every Day - - Contents -

In the new year, Rach wants you to find joy in your daily life—and to just keep do­ing you!

SERVES 4

What’s more im­por­tant to me than let­ting meat come to room tem­per­a­ture? Mak­ing sure the meat is dry be­fore it hits the skil­let. I un­wrap the meat, pat it dry, and leave it un­cov­ered in the fridge for up to a day. 2 large red field pep­pers (rec­tan­gle- shaped red bell pep­pers) or other sweet red bell pep­pers 2 to 21/2 lb. bavette steak (cen­ter- cut sir­loin flap steak), hanger steak, or flank steak, cut into four 8- to 10- oz. por­tions Kosher salt and pep­per 1 slice of good- qual­ity white or peas­ant bread, crusts trimmed and bread toasted and coarsely chopped 1/2 cup smoked al­monds 1/4 cup (a small hand­ful) fresh

flat- leaf pars­ley tops 1 shal­lot, coarsely chopped 2 tbsp. sherry or red wine

vine­gar 2 large cloves gar­lic, 1 crushed and 1 chopped or sliced About 1stp. 1(/3 palmful) smoked pa­prika 1 tsp. ( 1/3 palmful) crushed red pep­per or Espelette pep­per (dried red pep­per from France) 2 lemons, 1 juiced (about 1/4 cup) and 1 halved About /13 ucp EVOO About 3 tbsp. olive, saf­flower, or canola oil 1 lb. medium- leaf spinach, stemmed, or 1 lb. es­ca­role, coarsely chopped A efw grates of nut­meg Crusty bread, for serv­ing

■ Pre­heat the broiler to high or turn a stove­top gas burner to high. Char the pep­pers, turn­ing oc­ca­sion­ally, un­til black­ened all over, 10 to 12 min­utes. Place in a bowl and cover with plas­tic wrap. Let rest un­til cool enough to han­dle, about 10 min­utes. Us­ing a pa­per towel, rub the skins off the pep­pers. Seed and coarsely chop the pep­pers.

■ Mean­while, pat the steaks dry and sea­son with kosher salt and pep­per. Heat a large cast-iron skil­let over medium-high.

■ In a food pro­ces­sor, pulse the chopped roasted pep­pers, bread, al­monds, pars­ley, shal­lot, vine­gar, crushed gar­lic, pa­prika, crushed red pep­per, and half the lemon juice un­til finely chopped. With the ma­chine run­ning, grad­u­ally add the EVOO and pulse un­til a thick and slightly coarse sauce forms. Sea­son the romesco sauce.

■ In an­other skil­let, heat 2 tbsp. olive oil, two turns of the pan, over medium. Add the chopped gar­lic. Cook, stir­ring of­ten, un­til aro­matic, about 1 minute. Add the greens; sea­son with salt, pep­per, and nut­meg. Cook, toss­ing of­ten, un­til the greens are just wilted, about 2 min­utes. Mix in the re­main­ing lemon juice. Re­move from heat.

■ Add the re­main­ing 1 tbsp. olive oil, one turn of the pan, to the hot cast-iron skil­let. Add the steaks. Cook, undis­turbed, un­til the steaks de­velop a crust, about 3 min­utes. Turn the steaks and cook for 2 min­utes more. Con­tinue cook­ing, turn­ing oc­ca­sion­ally, for about 2 min­utes more for medium-rare or 4 min­utes more for medium. Trans­fer the steaks to a cut­ting board. Let rest for 5 min­utes.

■ Add the 2 lemon halves, cut-side down, to the skil­let. Cook un­til browned, about 2 min­utes. Slice the steaks against the grain. Squeeze the charred lemon halves on top.

■ Di­vide the steaks among plates. Top with the romesco sauce. Serve the wilted greens and crusty bread on the side.

I LIKE TO WRITE IN FREEHAND EQUIV­A­LENTS ( HALF A PALMFUL, A TURN OF THE PAN OF OIL, ETC.) BE­CAUSE I DON’T HAVE THE PA­TIENCE FOR EX­ACT MEA­SURE­MENTS. — RACH

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