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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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We really enjoyed these steaks. They are a great way to use garden oregano, and the sauce is delicious over steaks and drizzled over baked potatoes. Recipe source: Bon Appetit (December 2005) Ingredients:
2 tablespoons fresh oregano, chopped |
2 teaspoons ground cumin |
2 teaspoons paprika |
2 rib eye steaks (3/4-inch thick) |
salt |
pepper |
1 tablespoon olive oil |
3/4 cup beef broth |
2 teaspoons sherry wine vinegar |
2 teaspoons honey |
2 tablespoons butter, chilled |
Directions:
1. In a small cup or bowl mix oregano, cumin and paprika together.
2. Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
3. Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
4. In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
5. Pour sauce over steaks.
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