|2 servings||calories per servings 1140||protein serving 80 g||carbs per serving 19 g||total fat per serving 84 g|
Featuring a champion combination of blue cheese crumbles and smoky bacon bits, these gloriously marbled, grass-fed, ribeye steaks sing harmonies of excitement and indulgence. A side of crisp snap beans tossed with both sherry and shallot bring brightness to the dish, while a little jalapeño pepper adds just the right amount of heat to sweet caramelized onions.
|Nutrition Facts||/ Per Serving|
|Total Fat||84 g|
|Saturated Fat||37 g|
|Trans Fat||4 g|
|Total Carbohydrates||19 g|
|Dietary Fiber||5 g|
Season steaks on all sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
MISE EN PLACE
• Peel and mince shallot.
• Trim and halve beans.
• Peel, halve and thinly slice onion.
• Discard pepper stem and seeds. Mince flesh.
• Peel and mince garlic.
• Finely chop bacon.
• Place a small saucepan with a lid over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to become translucent, about 1 minute.
• Stir in beans. Add 1/3 cup water. Cover pot, and reduce heat to low. Simmer until beans are tender, 8-10 minutes.
• Remove pan from heat. Drain excess water.
• Season beans with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer to a bowl. Reserve pan.
• While beans cook, place a skillet over medium heat. Add bacon. Cook, stirring occasionally, until bacon is browned and crisp, 4-6 minutes.
• Using a slotted spoon, transfer bacon to a bowl. Leave fat in pan.
Increase heat to medium-high. Stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well-browned on bottom, about 2 minutes.
• Lay steaks flat in pan. Cook 1-2 minutes per side for rare to medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.)
• Transfer steaks to 2 plates (reserve skillet). Top with blue cheese, and let rest.
While steaks rest:
• Increase heat to high. Add onion and jalapeño. Cook, tossing, until onion begins to become translucent, 2-3 minutes.
• Add bacon. Cook, tossing, until bacon is warmed through, about 1 minute.
• Pour mixture over steaks.
• Return bean pan to medium heat. Add 1/2 teaspoon olive oil and garlic. Cook, tossing, until garlic is fragrant, about 1 minute.
• Add vinegar. Stir to loosen any bits in the pan.
• Return beans to pan. Stir to coat in vinegar mixture.
Divide beans between steak plates. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...