Rachael Ray's 30-Minute Get Real Meals (23 page)
Read Rachael Ray's 30-Minute Get Real Meals Online
Authors: Rachael Ray
4
SERVINGS
| 2 | beefsteak tomatoes |
| Salt and freshly ground black pepper | |
| 1 | cup whole-milk ricotta cheese |
| 1½ | cups fresh flat-leaf parsley, chopped |
| 1 | cup (about 20 leaves) basil, chopped |
| 4 | garlic cloves, chopped |
| ¾ | cup grated Parmigiano-Reggiano |
| 1 | egg yolk |
| 2 | pounds boneless shoulder steak (sometimes labeled London Broil in the supermarket) |
| 3 | tablespoons extra-virgin olive oil (EVOO), plus some for drizzling |
| ½ | cup red wine vinegar or aged sherry vinegar |
| 2 | tablespoons fresh oregano or marjoram, chopped |
Preheat the oven to 450°F.
For the baked stuffed tomatoes, make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes. This is to create 4 flat bottoms. Next, cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. Using a melon-ball scoop, remove the seeds and guts from the wide, fleshy side of each tomato, creating a tomato cup. You don’t have to be too fussy about this; you are just trying to create enough room to hold the filling. When scooping, take some care not to puncture through the bottoms of the cups. If you do, don’t worry, it is not the end of the world, just keep moving forward. The ripped cup will just be tricky to handle to transfer to plates later. So, next, season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.
In a small mixing bowl combine the ricotta cheese, half of the parsley, the basil, half of the garlic, and the cheese, and season the mixture with salt and pepper. Taste the filling and adjust the seasoning. Once you are happy with it, add the egg yolk and mix thoroughly. Divide the filling among the 4 tomato cups. Arrange in a baking dish and bake for 15 to 17 minutes. Remove the tomatoes from the oven and raise the temperature to broil.
Season the steak liberally with salt and pepper. Drizzle EVOO on both sides and place on a broiler pan. Arrange the pan under the broiler on the rack closest to the flame. Broil for 6 minutes per side. Remove from the heat to a platter, tent with a piece of foil, and allow the meat to rest for a few minutes.
While the steak is cooking, assemble the chimichurri. In a small bowl combine the vinegar, oregano or marjoram, the remaining garlic, and the remaining parsley. Season the mixture with salt and a generous amount of black pepper. Whisk in about 3 tablespoons of EVOO.
To serve, thinly slice the rested steak against the grain. Give a little mix to the chimichurri and drizzle it on top of the steak. Serve alongside the baked stuffed tomatoes.
Chimichurri is an herb and vinegar condiment from Argentina, where a steak is considered naked without it. It is used with the same “got-to-have-it” conviction as mustard is on a hot dog in the USA. It tastes great on everything grilled: beef, chicken, pork, and fish. Save any leftovers or, if you are like me, make extra! Having chimichurri on hand in the refrigerator means you can just slap a piece of something on the grill or in the broiler and dinner is ready.
4
SERVINGS
| Salt | |
| 6 | garlic cloves, chopped |
| 6 | tablespoons extra-virgin olive oil (EVOO), divided |
| 2 | tablespoons fresh thyme leaves, chopped |
| 2 | pounds flank steak |
| Freshly ground black pepper | |
| 2 | medium zucchini |
| 2 | medium yellow squash |
| 1 | teaspoon crushed hot red pepper flakes |
| Zest and juice of 1 lemon | |
| ½ | cup chicken stock or broth |
| 2 | tablespoons butter |
| A handful fresh flat-leaf parsley, chopped | |
| ¾ | cup grated Parmigiano-Reggiano |
Preheat a charcoal grill, grill pan, or large skillet (if using a large skillet for the steak, you might have to cut the steak in half to make it fit in the pan).
For the zucchini and yellow squash “pappardelle,” in a large skillet bring 1 inch of salted water to a boil. Cover the skillet with a lid or a piece of foil so it comes to a boil quickly.
In a large shallow dish, combine half of the garlic, 3 tablespoons of the EVOO, and the thyme. Add the flank steak and coat completely in the mixture, allowing it to marinate for 5 to 10 minutes, depending on how much of a rush you are in. Season the flank steak with salt and pepper, place on the hot grill, and cook for 5 to 6 minutes per side. Remove from the grill and let rest for 5 minutes. While the steak is cooking, prepare the squash pappardelle.
Trim the ends off the zucchini and yellow squash, then slice lengthwise into ⅛-inch-thick slices. Assemble the long slices into a few stacks and then cut in half lengthwise to create the pappardelle, that is, large, wide ribbon shapes. Add the squash to the boiling water, cook for 1 minute, drain in a colander, and run cold water over them to stop the cooking. Transfer the squash ribbons to a clean kitchen towel and pat dry. Set aside.
Return the skillet to the stove and heat the remaining 3 tablespoons of EVOO over medium-high heat. Add the remaining garlic and the red pepper flakes and cook for 1 minute, or until the garlic starts to turn slightly brown. Be careful not to burn the garlic, but if you do, it will only take a minute or two to start over. Add the cooled dry squash pappardelle to the garlic and red pepper flakes and season with salt and pepper. Toss to combine and then add the lemon juice and chicken stock and continue to cook for 2 minutes, frequently and gently tossing but trying not to break up the squash pappardelle. Turn off the heat and add the butter, parsley, grated cheese, and lemon zest. Gently toss to melt the butter.
Thinly slice the flank steak on an angle and against the grain. Serve with the hot squash pappardelle.
Pappardelle is a wide ribbon-shaped pasta, but in this recipe it is the shape of the zucchini and yellow squash.
4
SERVINGS
| 2 | pounds boneless shoulder steak |
| 3 | tablespoons Worcestershire sauce |
| ¼ | cup extra-virgin olive oil (EVOO) (4 times around the pan), plus some for drizzling |
| Salt and freshly ground black pepper | |
| 2 | pounds string beans, stems and strings trimmed |
| 1 | 2-ounce tin anchovy fillets |
| 6 | to 8 large garlic cloves, crushed and minced |
| 1 | teaspoon crushed hot red pepper flakes |
| ¼ | cup finely chopped fresh flat-leaf parsley (a couple of handfuls) |
Preheat a broiler on high and set the rack closest to the flame.
Fill a large skillet with 1 inch of water and bring to a boil for the beans.
Coat the steak with the Worcestershire sauce, drizzle EVOO on it, and season with salt and pepper. Put the steak on a broiler pan, situate the pan on the rack closest to the flame, and broil for 6 minutes per side. Remove from the broiler and allow the meat to rest for 5 minutes tented under aluminum foil.
While the steak is cooking, add a large pinch of salt to the boiling water, add the string beans, and cook for 2 to 3 minutes. Drain the string beans in a colander and run cold water over them to stop the cooking process. Dry out the skillet and place back on the burner over medium-low heat. Add about ¼ cup EVOO. Add the anchovies, garlic, and hot red pepper flakes to the oil. Break up the anchovies with a wooden spoon until they melt away into the oil and garlic mixture, about 2 minutes. Add the cold beans
to the oil, toss to coat, and cook for 1 minute, or until the beans are heated through. Season beans with a little salt, to taste.
Slice the rested steak very thin, against the grain and on a slight angle. Serve the sliced meat alongside the string beans con aglio e olio.
CONFESSION
My go-to pasta dish has always been spaghetti con aglio e olio—that is, spaghetti with garlic and oil (and anchovies). It is cheap and easy to make. Since I’ve cut down on carbs, I am still eating pastas but now I go heavier on the veggies or meats I mix with it and easy on the pasta itself (see
chapter 7
). But for aglio e olio pasta, this concept does not apply. String beans aglio e olio help to satisfy my itch.
The trick to great London broil is a sharp knife. How tender it is really depends on how thin you can slice it. It’s that simple.
4
SERVINGS
| 1 | package (10 ounces) chopped frozen spinach |
| 4 | tablespoons extra-virgin olive oil (EVOO) |
| 3 | garlic cloves, chopped |
| ½ | small yellow onion, chopped |
| ½ | small red bell pepper, ¼ chopped and ¼ cut into thin strips for garnish |
| 2 | ounces prosciutto di Parma, chopped |
| ½ | cup grated Parmigiano-Reggiano |
| Freshly ground black pepper | |
| 2 | pounds eye round roast, strings cut off |
| Coarse salt | |
| Large plastic food storage bag |
SAUTÉED CRIMINI MUSHROOMS
| 1 | tablespoon extra-virgin olive oil (EVOO) |
| 2 | tablespoons butter |
| 1½ | pounds crimini mushrooms, brushed clean with damp towel |
| Salt and freshly ground black pepper | |
| 3 | tablespoons fresh thyme, chopped |
| 1 | pint grape tomatoes |
| ½ | cup dry red wine |
| 2 | tablespoons chopped fresh flat-leaf parsley |
Defrost the spinach in the microwave, then wrap in a clean kitchen towel and twist to wring dry.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan), then the garlic, onion, and chopped bell pepper, and cook for 1 minute. Add the spinach and stir to incorporate it. Add the prosciutto and incorporate it. Add the cheese and black pepper and stir. Remove the stuffing from the heat and cool to handle.
To create a cavity for the stuffing, use a long, sharp knife, such as a boning knife, and cut into each end of the meat. Turn the knife to create a 2-inch hole through the center of meat, meeting the incisions at the middle of the roast. Twist the handle of a wooden spoon into the hole to loosen and widen the cavity, making the hole even for its entire length. Season the roast with the coarse salt.
