GIADA DE LAURENTIIS’ ITALIAN-STYLE GRILLED STEAK
The Food Network star shares a recipe for a spicy, hearty rib eye
GIADA’S RIB-EYE STEAKS WITH SMOKY ARRABIATA SAUCE
1 (3-in.) serrano pepper
1 (28-oz. can) crushed tomatoes
1 small onion, coarsely chopped
2 cloves garlic, peeled and crushed
1 tbsp. capers, drained, rinsed and coarsely chopped
1 tbsp. sugar 2½ tsp. smoked paprika
1 tbsp. kosher salt, plus extra for seasoning
2 (1-lb.) rib-eye steaks, each about 1-in. thick
2 tbsp. extra virgin olive oil 1½ tsp. kosher salt ½ tsp. freshly ground black pepper
1. Remove stem and half the seeds from pepper; coarsely chop. Pulse pepper and next 7 ingredients in a food processor until mixture is chunky.
2. Bring tomato mixture to a boil over medium heat; reduce heat and simmer 25 minutes or until thickened. Salt to taste. Cover and keep warm.
3. Heat grill pan over medium-high heat or preheat grill to 350 to 400 (medium-high heat).
4. Drizzle each side of steaks with olive oil; sprinkle with salt and pepper.
5. Grill 5 to 6 minutes on each side for medium-rare. Cover steaks; let stand 5 minutes. Slice steaks across the grain into ¼-in.-thick slices; serve with sauce.
For more of Giada’s recipes, food and products, go to Targe.com/Giada.
The Cosmopolitan Hotel
CELEB HOT SPOT
The new Las Vegas luxury hotel-already a hit with stars-provides a recipe from its French restaurant Comme Ca
1 tbsp. butter, plus extra for spreading on bread
1 tbsp. flour ¾ cup milk
Salt and freshly ground black pepper to taste Pinch of freshly grated nutmeg
2 tbsp. grated Parmesan cheese
¾ cup grated Gruyere cheese
4 slices of French or Italian loaf bread
8 thin slices of ham Dijon mustard
2 eggs, fried over easy
1. Melt 1 tbsp. butter in a small saucepan over low heat. Add flour, cook for 2-3 minutes, stirring until smooth. Slowly whisk in milk, stirring continuously until mixture thickens. Remove from heat and season with salt, pepper and nutmeg. Stir in Parmesan and 2 tbsp. of Gruyere.
2. Preheat oven to 350. Butter bread slices lightly on both sides and lay them on a baking sheet. Bake, turning once, until each side is lightly browned.
3. Spread one side of each bread slice with mustard. Divide ham between two of the slices along with ½ cup of Gruyere. Place the other slices, mustard side down, on top.
4. Spread the sauce mixture over sandwiches. Sprinkle evenly with the remaining Gruyère. Place sandwiches on sheet pan and bake for 5 minutes. Broil for an additional 3-5 minutes, until the cheese mixture on top is bubbling and lightly browned. Top each sandwich with a fried egg.