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Seared Rib-Eye Steak

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With Arugula-Roasted Pepper SaladDSC_1299

It’s the moment you’ve all been waiting for.  Well, unless you don’t eat steak.  If that’s the case I’ve got some Roasted Bell Peppers for you.


Look at those beauties.  Charred under the broiler for 20 minutes.  Easy-peasy.  Then seal them in a plastic bag until cool enough to peel and slice.


You know red is my favorite color.  Well, actually, so is pink.  Honestly, it was originally blue.  Variety is the spice of life I always say.


Oil and garlic and salt and pepper and let them get to know each other for a few hours in the fridge.


First comes a lovely bed of arugula.  Aren’t you going to be proud of me in a few months when I will be able to tell you that the arugula came from my garden?


You guessed it.   The peppers make their debut.


I think this is the reason why my husband puts up with me complaining about how many paper towels he uses.


These babies just cooked over  a medium-high flame for five minutes on each side and they were perfect, after a ten-minute rest.

This recipe is from Giada and Everyday Italian.  My other favorite part is the dressing:  olive oil, balsamic, salt and pepper, AND the juices from the steak after they’ve rested.  What more could you ask for?  Off the top of my head, for my husband to stop using paper towels.

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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