A favorite "special occasion" meal here in the Bear Kitchen. This recipe yields two dinners.
Pairs well with a Red Wine.
Bring Steaks to Room Temperature
Preheat the oven to 400 (F) degrees
Salt both sides of the steak & set aside.
Slice pears into 1/4 in slices, In a bowl, toss with oil, salt, & pepper
Cube 1 ciabatta roll into 1/2 inch cubes. In a bowl toss with oil, salt, & pepper
On a lined baking tray, pour croutons on one half of the tray and spread pear slices on the other.
While pears and croutons bake. Dice shallot and rosemary and set aside.
Bake croutons and pears. Remove croutons after 6-7 minutes and set aside. Flip pears and bake for an additional 7-8 minutes. Remove and set aside.
Pat dry steaks. Add extra salt if desired. Apply pepper generously.
Heat oil in pan. Test temp with a splash of water, if the water dances pan is at the correct temperature.
Lay steak in pan. DO NOT FLIP or move for approximately 5-6 minutes, allowing crust to form. Flip and sear other side for additional 5 minutes.
Remove from steak from pan, allow to rest for 5 minutes before cutting.
Take remaining ciabatta roll and cut in half horizontally. Spread butter and any remaining rosemary (if desired). Place in oven for 5-8 minutes.
Add oil, set heat to medium, add shallots for 3-5 minutes constantly stirring.
Add rosemary. Stir for 30 seconds until fragrant. MOVE QUICKLY TO NEXT STEP TO AVOID BURNING.
Add a splash of balsamic/water mixture to pan to deglaze pan, making sure to scrape the bottom of pan. Add remaining liquid.
Simmer for 5-8 minutes until reduced by approximately 1/2. Constantly stirring to avoid burning. Remove from heat when done.
Cut steak into 1/2" to 1" strips (against the grain) add to plate.
Add salad mix to plate, add croutons, pears, & desired dressing.
Spoon balsamic reduction over steak and sprinkle plate with feta.
Enjoy with toasted ciabatta roll.
Serving Size 1 Plate
Servings 2
Ingredients
Directions
Bring Steaks to Room Temperature
Preheat the oven to 400 (F) degrees
Salt both sides of the steak & set aside.
Slice pears into 1/4 in slices, In a bowl, toss with oil, salt, & pepper
Cube 1 ciabatta roll into 1/2 inch cubes. In a bowl toss with oil, salt, & pepper
On a lined baking tray, pour croutons on one half of the tray and spread pear slices on the other.
While pears and croutons bake. Dice shallot and rosemary and set aside.
Bake croutons and pears. Remove croutons after 6-7 minutes and set aside. Flip pears and bake for an additional 7-8 minutes. Remove and set aside.
Pat dry steaks. Add extra salt if desired. Apply pepper generously.
Heat oil in pan. Test temp with a splash of water, if the water dances pan is at the correct temperature.
Lay steak in pan. DO NOT FLIP or move for approximately 5-6 minutes, allowing crust to form. Flip and sear other side for additional 5 minutes.
Remove from steak from pan, allow to rest for 5 minutes before cutting.
Take remaining ciabatta roll and cut in half horizontally. Spread butter and any remaining rosemary (if desired). Place in oven for 5-8 minutes.
Add oil, set heat to medium, add shallots for 3-5 minutes constantly stirring.
Add rosemary. Stir for 30 seconds until fragrant. MOVE QUICKLY TO NEXT STEP TO AVOID BURNING.
Add a splash of balsamic/water mixture to pan to deglaze pan, making sure to scrape the bottom of pan. Add remaining liquid.
Simmer for 5-8 minutes until reduced by approximately 1/2. Constantly stirring to avoid burning. Remove from heat when done.
Cut steak into 1/2" to 1" strips (against the grain) add to plate.
Add salad mix to plate, add croutons, pears, & desired dressing.
Spoon balsamic reduction over steak and sprinkle plate with feta.
Enjoy with toasted ciabatta roll.