Red Eye Steak

Esther Monzó

Of Valencian origin. I love Mediterranean cuisine, especially Spanish, Italian and Lebanese.

350 g rib eye steak

Olive oil

Port wine

Red wine

Meat or veal stock

Carrots, diced

Shallots, diced

Onions, diced

Pepper corns

Thyme

Spinach

Lemon

Garlic

Butcher string

Red wine sauce

Dice the carrots, shallots and onions. Take the rib bone off the meat, and chop the bones relatively small.

Place a skillet over medium heat and pour some oil. Stir in the bones, the carrots, shallots and onions.

Crack some pepper corns and pour them on the mixture. Sautée.

Pour in some port wine and then some red wine (bold wine, like xerez or merlot; you can pour in a splash of good wine at the end to improve taste). Stir and add meat or veal stock.

Transfer the mixture into a pot and bring the mixture to a boil. Cook for 10 minutes.

Steak. Clean the bone and trim the steak. Tie with butcher string. Wrap the bone with aluminum foil.

Season the steak with salt.

Pour some oil in a frying pan over high heat. When you start hearing the pan is hot place the steak on the pan and cook for 3 minutes. Flip it over and cook for 3 more minutes. Use some tongs to seal the borders too.

Take the pan and place it in the oven for 4 minutes. The steak should look caramelized. If you have to leave it resting, place it on one of the sides, so that less juices are wasted.

Spinach. Pour some oil in a frying pan and stir in the spinach. Season with salt and squeeze some lemon on top. Take the spinach off the heat after 30 seconds.

Peel a garlic clove and pinch it with a fork. Use it to stir the spinach for some seconds.

Use a sieve to get the liquids off the spinach.

Use a sieve to filter the sauce. You can then add some light cream on a pan over medium heat.

Put the steak on a pan with oil and garlic for some seconds. Add thyme.

Plate the steak and the spinach on the side. Pour the sauce over the steak and the spinach.

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