• Ingredients: 26
  • Serves: 2

Rib-eye steaks with bell pepper and olives with vegetable oil, two 1-inch-thick rib-eye steaks, large garlic clove, minced, small red bell pepper, chopped fine, kalamata or other brine-cured black olives, pitted and chopped fine, red-wine vinegar.

Ingredients

  • 1 tbsp. vegetable oil
  • two 1-inch-thick rib-eye steaks
  • 1 large garlic clove, minced
  • 1 small red bell pepper, chopped fine
  • 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped fine
  • 1 tbsp. red-wine vinegar

For vinaigrette

  • 6 cups arugula, washed thoroughly and spun dry
  • 3 cups vine-ripened red cherry tomatoes, halved
  • 3 cups vine-ripened yellow cherry tomatoes, halved

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side.

    For this step you will need

  2. Step 2 Reduce the heat to moderate, cook the steaks for 2 minutes more on each side for medium-rare meat, and transfer them to 2 plates.
  3. Step 3 In the fat remaining in the skillet cook the garlic over moderately low heat, stirring, for 30 seconds, or until it is fragrant, add the bell pepper, and cook the mixture, stirring occasionally, for 3 minutes, or until the bell pepper is softened.

    For this step you will need

  4. Step 4 Stir in the olives, the vinegar, and salt and pepper to taste and cook the mixture, stirring, for 1 minute.

    For this step you will need

Nutrition information

Calories 1,004 Carbohydrates 6 g (2%)
Fat 80 g (123%) Protein 65 g (131%)
Saturated Fat 31 g (157%) Sodium 399 mg (17%)
Polyunsaturated Fat 5 g Fiber 2 g (9%)
Monounsaturated Fat 40 g Cholesterol 238 mg (79%)