This hearty American main dish features thick-cut rib steaks marinated in a robust blend of olive oil, fresh herbs, and black pepper. The steaks are grilled to perfection, yielding a charred exterior and juicy interior. They are served atop a savory medley of tender baby artichokes and thinly sliced Yukon Gold potatoes, simmered in white wine with garlic and bay leaves. The dish is finished with a luxurious compound butter infused with Niçoise olives and anchovies, adding a briny depth that complements the rich beef. Ideal for weekend dinners or special gatherings, this recipe offers a sophisticated yet home-style flavor profile that balances earthy vegetables with bold, herbaceous meat.
Lulu’S Grilled Rib Steak With Artichokes
Description
This hearty American main dish features thick-cut rib steaks marinated in a robust blend of olive oil, fresh herbs, and black pepper. The steaks are grilled to perfection, yielding a charred exterior and juicy interior. They are served atop a savory medley of tender baby artichokes and thinly sliced Yukon Gold potatoes, simmered in white wine with garlic and bay leaves. The dish is finished with a luxurious compound butter infused with Ni&# 195;§oise olives and anchovies, adding a briny depth that complements the rich beef. Ideal for weekend dinners or special gatherings, this recipe offers a sophisticated yet home-style flavor profile that balances earthy vegetables with bold, herbaceous meat.Ingredients
Directions
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In a medium bowl, combine 1 cup of olive oil, chopped flat-leaf parsley, chopped fresh winter savory, chopped fresh thyme (or 4 teaspoons dried), chopped fresh rosemary, chopped fresh lavender flowers (optional), and 1/4 cup fresh-ground black pepper to create the marinade.
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Trim excess fat from the edges of the rib steaks. Place steaks in a glass dish and rub the marinade thoroughly on both sides. Cover and refrigerate overnight.
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In a food processor, puree 1/4 lb room-temperature butter with halved Niçoise olives, anchovy fillets, and 1/4 teaspoon salt. Cover and chill until needed.
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Squeeze juice from a lemon into a large bowl of cold water, adding the lemon halves. Working with one baby artichoke at a time, remove tough outer leaves, trim the bottom, peel the stem, cut off the top third of leaves, and slice lengthwise into 1/4-inch pieces. Place slices in the lemon water to prevent browning.
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In a large frying pan, heat 1/3 cup olive oil over moderate heat. Add chopped garlic, thyme sprigs, and bay leaves; cook for 30 seconds.
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Add peeled and sliced Yukon Gold potatoes, 2 teaspoons salt, dry white wine, and 1/2 cup water. Cover, reduce heat to moderately low, and simmer until potatoes are just tender, about 10 minutes.
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Drain artichokes thoroughly and add them to the pan with the remaining 1/3 cup olive oil. Cover, bring back to a simmer, and cook, stirring occasionally, until artichokes are tender, about 10 minutes. Add up to 1/4 cup more water if needed. Set aside, covered.
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Light the grill or heat the broiler. Sprinkle marinated steaks with the remaining 1/2 teaspoon salt.
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Grill or broil steaks for 6 minutes per side for medium-rare, or to desired doneness. Transfer to a carving board and let rest for 5 minutes.
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Reheat the potato and artichoke mixture. Slice the rested steaks thinly.
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To serve, place a mound of potatoes and artichokes on each plate. Arrange overlapping steak slices on top and spoon the olive-anchovy butter over the meat.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 884.0kcal
- % Daily Value *
- Total Fat 100.0g154%
- Saturated Fat 14.0g70%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using large artichokes instead of baby artichokes: cut off stems, remove all but pale-green inner leaves, cut off top third of leaves, quarter the artichokes, remove the fuzzy chokes, and cut each quarter in half.
Wine pairing suggestion: A spicy young Rhone red such as Chave's Hermitage or a Chateauneuf-du-Pape from Beaucastel pairs well with the herby charred beef and olive butter.
Ensure the compound butter is brought to room temperature about 1 hour before serving for the best texture and distribution of flavor.
