Careme

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak

  1 steak, about 10 oz $24.99
• Fresh Large Hothouse Grown Premium Red Tomato

  12 oz, chopped $2.49
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Fresh Red Hothouse Bell Pepper

  1 pepper, thinly sliced $1.67
• Private Selection® Petite Red Gourmet Potatoes

  12 oz, halved or quartered $3.50
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.29
• Olive oil

  3 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Red wine vinegar

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional
• El Pensador Tempranillo 750 ml

  750 ml $9.99

Instructions

1. Pat the ribeye very dry, season generously with salt and black pepper, and let it sit at room temperature while you prep; halve or quarter the potatoes, thinly slice the Walla Walla onion and bell pepper, chop the tomato, mince the garlic, and chop the parsley.
2. Put the potatoes in a saucepan, cover with cold salted water, bring to a boil, and cook until just tender, 10 to 12 minutes; drain well, return them to the warm empty pan for 1 minute to steam-dry, then toss with 1 tablespoon olive oil, salt, pepper, and 1/2 teaspoon smoked paprika.
3. While the potatoes boil, heat a heavy skillet over medium-high heat, add 1 tablespoon olive oil, and sear the ribeye 3 to 4 minutes per side for medium-rare, or until the thickest part reaches about 130°F; transfer to a cutting board and rest at least 8 minutes.
4. Start crisping the drained potatoes cut-side down in a second skillet over medium-high heat while the steak rests; cook 10 to 12 minutes, turning occasionally, until deeply golden and hot, then keep over low heat until serving.
5. In the steak skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil if the pan looks dry; add the onion and bell pepper with a pinch of salt and cook 5 to 6 minutes, scraping up the beef fond, until softened.
6. Stir in the garlic, remaining 1/2 teaspoon smoked paprika, and optional red pepper flakes for 30 seconds, then add the chopped tomato and cook 6 to 8 minutes until juicy and lightly thickened; stir in the red wine vinegar and half the parsley.
7. Slice the rested ribeye against the grain and spoon any resting juices into the piperade; taste the piperade and adjust with salt, pepper, or a tiny splash more vinegar if needed.
8. Plate the sliced ribeye with the warm tomato piperade spooned over or alongside, add the crisp potatoes, and finish with the remaining parsley.