Porcini Dusted Ribeye Green Bean, Corn, and Tomato Salad
A spice grinder is ideal for processing the porcini mushrooms into a fine powder, but a knife works just as well. Cut the mushroom into thin strips, then cut cross-wise to create tiny pieces no larger than coarsely ground black pepper.
Servings 4
Ingredients
- 1 pound ribeye steak cut into four portions
- 4 dried porcini mushrooms
- 1 Tbs olive oil
- ½ cup red wine
- 1 Tsp butter
- salt and pepper
- 1 pound fresh green beans trimmed
- Kernels from 2 ears of corn on the cob
- 1 cup grape tomatoes halved
- 2 Tbs sesame oil
- 1 Tbs rice vinegar
- pepper to taste
Instructions
- Pat the steaks dry with a paper towel — drying the steaks will help them get a nice sear. Season with salt and pepper. Using a spice grinder or a sharp knife, process the porcinis into a fine powder. Sprinkle the porcini powder over both sides of the steak, and use your hands to press the seasonings into the meat a little to help it stick.
- Heat a frying pan — preferably cast iron — over medium-high heat. Once your pan is nice and hot, add the oil. Let the oil heat up for a minute and add the steaks. Cook for 3 minutes on each side for medium rare. Remove the steaks from the pan and let them rest. Turn the heat down to medium and add the wine to the pan. Stir it to loosen up and bits of browned steak in the bottom of the pan. Allow the wine to simmer and reduce by about half. Stir in the butter and remove from heat.
- Spoon the sauce over the steaks.
- Bring a large pot of water to a boil. Add the green beans and cook for 2 minutes. Immediately drain into a colander set in the sink and rinse them with cold water to cool them off.Transfer the beans into a large serving bowl. Toss together with the remaining ingredients.