Delmonico steak
From caramia 17 years ago
- 4 minutes to make
- Serves 1
rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.
Ingredients
- ½ teaspoon chili powder shopping list
- ½ teaspoon ground coriander shopping list
- 1 teaspoon Dijon mustard shopping list
- 3 teaspoons olive oil shopping list
- 1 tablespoon red-wine vinegar shopping list
- 1 rib-eye steak (8 ounces) shopping list
- 5 cups leaf lettuce (torn from a 6-ounce head) shopping list
- 4 large radishes, thinly sliced shopping list
- Half a small red onion, halved and thinly sliced (1/3 cup) shopping list
- coarse salt and ground pepper shopping list
How to make it
- Make salad dressing: In a medium bowl, stir together ¼ teaspoon chili powder, ¼ teaspoon ground coriander, mustard, 2 teaspoons olive oil, and vinegar. Season with salt and pepper; set aside.
- Prepare steak: Rub meat with remaining chili powder and coriander; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over medium-high. Cook steak, turning it over halfway through, until browned and cooked to medium-rare, about 4 minutes.
- Assemble: Add lettuce, radishes, and onion to bowl with dressing; toss to coat. Place salad on dinner plate, and top with steak.
- Note: You can also use this rub on boneless, skinless chicken breast or a thick cut of salmon or other full-flavored fish; serve over the salad just as you would the steak.
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