Grilled Rib-Eye with Tomato Pan Sauce

Oh my!  I do love beef!  I honestly like beef more than chicken but I make myself eat more chicken than beef!

This combo goes very nicely together complementing each other!  Steak pan seared in a grill pan (or you could just use a skillet, iron skillet preferred), potatoes cooked in butter and olive oil then tomatoes added along with some balsamic vinegar and white wine vinegar which at first I must say I had my doubts (the flavor) but the flavor really is good!  Then ya just fry up some crispy shallots or onions to top off this delicious meal! 

The times I have made this I just used cherry tomatoes and I believe once I used a different cut of beef. 

If you have a onion at home and not a shallot you can totally use that!  They're in the same family!  Most shallots are alot smaller than a onion almost the size of a garlic bulb.  I always have used an onion for onion straws but I love to cook with shallots!  A shallot  basically has the flavor between a garlic and an onion... just fyi


You will also see in this picture below that this time I didn't use the baby spinach... I have though!

Doesn't that make your mouth water ;),

Look at all that goodness and all that flavor in those potatoes!

Grilled Rib-Eye with Tomato Pan Sauce

4 Rib-Eye steaks, brought to room temperature

Baby spinach leaves, cleaned

Tomato Pan Sauce:

1 Tablespoon butter

1 Tablespoon olive oil

1/4 pound baby potatoes, cleaned quartered, and patted dried

8 ounce cherry tomatoes, halved

8 ounces yellow pear tomatoes, halved

3 teaspoons balsamic vinegar

1 teaspoon white wine vinegar

Salt and black pepper, to taste

Crispy Shallots:

2-3 cups peanut or canola oil

3 medium shallots or onions, peeled and sliced into thin rings

3 cups all purpose flour

1/2 cup bread crumbs

Salt and pepper, to taste

First prepare the pan sauce and shallots:  For the tomato pan sauce, heat a large skillet pan over medium-high heat.  Add the butter and olive oil.  Add potatoes to pan and cook for 10-15 minutes, shaking the pan and turning the potatoes as needed.  Each side of the potato should become crispy and golden, and cooked through.  Add the tomatoes to the pan and sauté for 3-4 minutes or until the tomatoes just begin to soften.  Add the balsamic vinegar, and white wine vinegar to pan.  Turn off heat and season with salt and pepper.

For the shallots, start heating the oil to reach 325 degrees.  While heating, mix together shallots, flour, bread crumbs, and salt and pepper.  Coat shallots completely in flour mixture.  Once the oil is hot, use your fingers to break shallots into small rings.  Shake off excess flour and add to oil.  Do not over-crowd oil or shallots will not crisp up.  Cook shallots until they become golden brown, about 1-2 minutes.  Remove from oil, drain and transfer to paper towel-lined plate.  Season lightly with salt.

To grill steaks:  Heat a cast iron grill pan until very hot.  Lightly season steaks with coarse salt on both sides.  Add steaks to grill pan and let cook for 2-3 minutes.  Flip steaks over and cook another 2 minutes, or until medium rare.  Make sure to get a nice grilled crust on each side of steak.  Remove from heat and set aside.

To plate dish:  place fresh spinach leaves on plate.  Top spinach with tomato pan sauce, drizzling liquid around plate.  Top with steak and finish off with crispy shallots. 

Serves 4