Recipe by Lachlan Mackinnon-Patterson of Frasca Food & Wine in Boulder. From “Colorado Organic,” by Jennifer Olson. The recipe calls for Coleman Natural beef, and Red Wagon Organic Farms shallots and romaine.
Ingredients
STEAK
1 pound boneless rib-eye steak
3 tablespoons extra-virgin olive oil
Salt and pepper
ANCHOVY VINAIGRETTE
2 1/2 tablespoons lemon juice.
1/2 tablespoon Dijon mustard
1 teaspoon salt
4 tablespoons diced shallot
3 tablespoons diced anchovy
4 tablespoons grated parmesan cheese
1 1/2 tablespoons olive oil
1 tablespoon sherry vinegar
1 1/4 cups grapeseed oil
1 teaspoon black pepper
SALAD
1 head romaine lettuce
1 tablespoon extra-virgin olive oil
Directions
Rib-eye: Preheat the oven to 400 degrees. Heat the olive oil in an ovenproof pan on the stovetop over high heat until the oil starts to pop. Add the rib-eye and brown evenly on both sides. Place pan in oven for about 8-10 minutes or until the steak is cooked to desired temperature. Remove the steak and set it aside to cool for 15 minutes. Once cooled, slice the steak into thin strips. Reserve any pan drippings and strain through a fine mesh sieve. Add salt and pepper to the drippings for seasoning and use it as a sauce for the beef.
Anchovy vinaigrette: Combine the lemon juice and mustard together in a mixing bowl and dissolve salt in the mixture. Add in all remaining ingredients and whisk together.
Romaine: Rinse the lettuce under cold water for 2-3 minutes to remove any dirt. Cut top inch off of the head and cut 1½ inches off of the root side. Then, cut the lettuce lengthwise and cut in half again. Heat the oil in a hot pan (or on a grill), sear the lettuce about 20-30 seconds until nicely colored. Remove lettuce from the pan and toss with 3-4 tablespoons of anchovy vinaigrette.
Place rib-eye on each plate next to the lettuce and drizzle with beef sauce. Spoon more anchovy vinaigrette over the entire dish and serve.
