Rania Harris stopped by PTL to show off some more five-ingredient recipes today!
Rib-Eye Steak au Poivre with Balsamic Reduction
- 2 tablespoons whole black peppercorns
- 4 (3/4-inch-thick) boneless rib-eye steaks (3/4 pound each)
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- ½ cup balsamic vinegar
Coarsely grind peppercorns with mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot, but not smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare. Transfer steaks to a platter.
Add vinegar to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, then simmer until reduced to about ¼ cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
Sautéed Cauliflower with Anchovies
- 1 (2-1/4 pound) head cauliflower, cut into small florets
- 3 flat anchovies, drained and patted dry
- 1 garlic clove, finely chopped
- 3 tablespoons olive oil
Steam cauliflower in a steamer basket or large colander over boiling water, covered, until just tender, about 4 minutes.
While cauliflower is steaming, mash anchovies to a paste with a fork. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, then add anchovies and cook, stirring, 1 minute.
Add cauliflower and cook, stirring, until coated with anchovies, then season with salt and black pepper.