The Sexy Forever Recipe Bible (98 page)

Sea salt and coarsely ground black pepper

2 sweet onions (Vidalia or Maui), thinly sliced

2 medium red bell peppers, julienned

2 medium yellow bell peppers, julienned

1 tablespoon unsalted butter

1 lemon, quartered

Heat a grill to medium high.

Trim the excess fat from the steak and let sit at room temperature for 10 minutes. Rub the steak on both sides with 4 tablespoons of olive oil and salt and pepper.

Place a skillet with the remaining 4 tablespoons oil over medium-
high heat. Add the onions and peppers and cook until golden brown, 20 to 30 minutes. Season with salt and pepper. Add the butter and toss well.

Place the steak on the hot grill. Cook 6 to 7 minutes per side for medium.

To serve, place a pile of peppers and onions on each plate. Remove the steak from the grill. Let the meat rest for 10 minutes. Slice the steak against the grain and place on top of the peppers and onions. Garnish each plate with a lemon wedge to squeeze over the steak.

SERVES 4

grilled pepper steak with herb butter

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 New York strip steak (2 pounds), trimmed of fat

3 tablespoons olive oil

4 tablespoons black peppercorns

4 garlic cloves, minced

Sea salt to taste

2 tablespoons (¼ stick) unsalted butter

1 teaspoon finely chopped fresh basil

1 teaspoon finely chopped fresh thyme

Heat a grill to high. Pierce the steak all over with a fork to let the oil penetrate. Rub with olive oil.

Crack the peppercorns on a cutting board with a heavy pan. Combine with the garlic and salt to make a paste. Cover both sides of the steak with the mixture.

Grill the steak for 4 to 5 minutes per side for medium rare, 6 to 7 minutes per side for medium. Remove from heat and let rest for 10 minutes.

Melt the butter in a small saucepan and add the herbs. Slice the steak on the diagonal and drizzle with the herb butter.

SERVES 2 OR 3

pan-fried new york steaks with fried elephant garlic

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons black peppercorns

Two 2¼-inch-thick New York steaks, flattened

1⁄3 cup extra virgin olive oil

4 elephant garlic cloves (or 8 regular cloves), thinly sliced

2 teaspoons sea salt

1 tablespoon fresh rosemary leaves, or 1 teaspoon dried

4 fresh rosemary sprigs

4 whole dried red chiles

Crack the peppercorns on a cutting board with a heavy pan. Brush the steaks with a little olive oil. Rub one of the sliced garlic cloves over both sides of the meat. Combine the salt, cracked peppercorns, and rosemary leaves. Season the steaks on both sides with this mixture.

Heat a skillet with the remaining olive oil over medium heat. When the oil is hot, add the rest of the garlic and sauté until golden brown, about 5 minutes. Remove the garlic and set aside. Add the rosemary sprigs, pressing them flat against the bottom of the skillet with a spatula until crispy, about 2 minutes on each side. Remove and set aside. Add the chiles and toss in the hot oil for 30 seconds. Remove and set aside.

Fry the steaks in the infused hot oil, adding more oil if necessary, 2 to 3 minutes on each side. Top the steaks with the garlic, rosemary sprigs, and chiles. Serve immediately.

SERVES 2

milanese beef with sautéed onions and mushrooms in a port wine sauce

PROTEIN, HEALTHY FATS, VEGETABLES
LEVEL 1, LEVEL 2

MEAT

½ cup port wine

1 cup olive oil

2 garlic cloves, minced

2 tablespoons dry mustard

2 teaspoons soy sauce

1 teaspoon fresh lemon juice

Sea salt and freshly ground black pepper

Dash of hot pepper sauce

Dash of Worcestershire sauce (see
Note
)

4 Milanese beef cutlets (thinly pounded slices of sirloin steak)

MUSHROOMS AND ONIONS

6 tablespoons extra virgin olive oil

3 large onions, sliced

1 pound white mushrooms

2 teaspoons dried thyme

½ cup port wine

1 cup beef stock, preferably
homemade

Sea salt and freshly ground black pepper

2 tablespoons (¼ stick) unsalted butter