PAN FRIED PEPPER RIB EYE STEAKS
With Roasted Parmesan Potato Slices.
2 large potatoes (about 1 1/4 lb.)
Olive oil
Salt
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar
About 30 minutes before serving, preheat boiler if manufacturer directs.
Slice unpeeled potatoes crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a single layer,
overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or
salad oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with
potatoes in broiler about 4 inches from source of heat. Broil potatoes 10
minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 to 4
minutes longer until cheese melts and potatoes brown.
While potatoes are broiling, dice onion. In 12 inch skillet over medium
heat in 1 tablespoon hot olive or salad oil, cook onion until tender with
slotted spoon, remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over
medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until
browned on both sides, about 8 minutes for rare or until of desired doneness.
Place steaks on warm platter. Keep warm.
Reduce heat to medium, spoon off fat. Add vinegar and cook onion. Cook 1
minute, stirring to loosen brown bits on bottom of skillet. Spoon onion mixture
over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak
in half.
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