"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mediterranean Ribeye Steaks, by * *, is from Young Women's Christian Council Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups fresh spinach 1 1/2 pounds boneless beef ribeye steaks 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter 1/4 cup diced red onions 1/4 cup crumbled feta cheese 1/4 cup Italian bread crumbs 2 tablespoons sun-dried tomato pesto
Chop spinach coarsely and place in microwave-safe bowl. Cover and microwave on HIGH 2-3 minutes or until tender. Drain thoroughly. Preheat large saute` pan on medium 2-3 minutes. Cut steaks into 4 portions; sprinkle both sides with salt and pepper. place butter in pan; swirl to coat. Add steaks and onions; cook steaks 7-8 minutes on each side or longer for desired doneness. Stir feta cheese, bread crumbs, and tomato pesto into spinach, mixing thoroughly. During last two minutes of steak cook time, spread 1/4 cup spinach mixture over top of steaks. Carefully turn steaks and spinach mixture over to heat topping; cook 1-2 more minutes until golden and slightly crusty. Gently turn steaks over and serve.
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