Categories: Meals
Ingredients
- 4 boneless rib eye steaks
- Salt and pepper
- 2 tbsp. fresh rosemary, chopped
- 1 tbsp. olive oil
- 3 tbsp. butter
- 1/2 cup of broken vermicelli (1-inch pieces)
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1/2 cup walnuts
- 1 small bundle of Tuscan kale, center stems removed and leaves coarsely chopped
- 1 tbsp. refined olive oil or 1 tbsp. canola oil
- 1 lemon, halved
- 2 garlic cloves, chopped
- 2 tbsp. flour
- 1 1/2 cups half-and-half
- 4 oz. Gorgonzola dolce
- 1/4 cup grated Parmigiano-Reggiano
- A handful of fresh parsley, finely chopped
Directions
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Preheat the oven to 375.
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Let the steaks come to room temp. Pat dry and season with salt and pepper and the rosemary.
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For the rice, in a 3-quart saucepan or deep skillet with a lid, heat the olive oil over medium-high. Add 1 tbsp. butter. When the butter foams, add the broken vermicelli. Cook, stirring often, until deep golden brown, 2 to 3 minutes. Add the rice. Stir for 1 minute; season. Add the stock. Bring to a boil. Cover and reduce heat to low. Simmer until the vermicelli rice is tender, about 15 minutes.
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Meanwhile, on a small baking sheet, toast the nuts until golden brown, about 5 minutes. Transfer to a food processor. Pulse until finely chopped. Transfer to a bowl. Add the kale to the processor bowl. Pulse until finely chopped. Add the nuts and kale to the vermicelli rice. Cover and let stand for 5 minutes. Fluff the rice with a fork.
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Heat a large cast-iron skillet over medium-high. Add the refined olive oil. Add the steaks. Cook, turning occasionally, for about 8 minutes. During the last 2 minutes of cooking, add the halved lemon to the pan, cut-side down. Cook until the lemon is browned, about 2 minutes. Transfer the steaks and lemon to a plate. Let the steaks rest.
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Meanwhile, in a small saucepan, melt the remaining 2 tbsp. butter over medium heat. Add the garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in the flour. Cook, whisking often, until the flour absorbs into the butter, a minute or two. Whisk in the half-and-half. Cook, whisking often, until thickened, about 5 minutes. Add the Gorgonzola, 1 piece at a time, stirring until melted. Stir in the Parm and parsley. Remove the sauce from heat.
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Place the steaks on plates. Douse with the lemon halves. Top with the sauce. Serve with the vermicelli rice.