Ribeye Steaks with Argo-Dolce Onions, Olive Oil Crushed Potatoes and Nasturtium Salsa

Ribeye Steaks with Argo-Dolce Onions, Olive Oil Crushed Potatoes and Nasturtium Salsa

Makes 24 portions

2009 National Beef Cook-Off, People’s Choice Award Winner. Chef Erica Holland-Toll, Executive Chef Ducca Westin Hotel, San Francisco, CA.

Recipe and photo courtesy of The Beef Checkoff
www.beeffoodservice.com

Ingredients

Nasturtium Salsa:

1 cupShallots, diced
½ cupWhite wine vinegar
3 ¾ cupsNasturtium leaves or watercress
3 cupsFresh chives, snipped
1 cupFresh flat leaf parsley, chopped
2 tbsp.Smoked paprika
2 cupsOlive oil
as neededKosher salt
as neededBlack pepper

Potatoes:

6 lbs.Red skinned potatoes
½ cupOlive oil
as neededKosher salt
as neededBlack pepper

Onions:

24 eachCipolinni onions, medium, stems trimmed, cut in half
1 cupUnsalted butter
1 ½ cupsBrown sugar
1 ½ cupsSherry vinegar
1 ½ cupsWater
24 eachcut 1" thick Beef Rib, Ribeye Steak, Boneless
as neededKosher salt
as neededBlack pepper

Instructions

Nasturtium Salsa:

In medium bowl combine shallots and vinegar; set aside for 15 minutes to pickle. In medium bowl combine nasturtium leaves, chives, parsley and paprika. Stir in olive oil; add pickled shallots. Season with salt and pepper. Set aside.

Potatoes:

Add 1 tablespoon salt and potatoes to boiling water. Cook until potatoes are fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding olive oil, until just combined. Season with salt and pepper. Set aside; keep warm.

Onions:

Over medium heat melt butter in small rondo; add brown sugar. When sugar mixture starts to bubble; add onions cut-side-down. Increase heat; cook onions until they are caramelized. Turn onions cut-sideup; deglaze pan with vinegar and reduce by half. Add water. Place onions on sheet pan; roast in 500°F oven until golden brown. Set aside.

Per order:

Season both sides of ribeye steak with salt and pepper. Grill until medium-rare doneness. Place ½ cup potatoes in center of plate; lean steak against potatoes. Top steak with 2 tablespoon salsa; serve with 2 onion halves.

Nutrition information per serving:

790 calories; 45 g fat (14 g saturated fat; 24 g monounsaturated fat); 197 mg cholesterol; 150 mg sodium; 35 g carbohydrate; 3.2 g fiber; 59 g protein; 24.6 mg niacin; 1.4 mg vitamin B6; 3.1 mg vitamin B12; 5.2 mg iron; 68.8 mg selenium; 11.0 mg zinc; 22.3 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber