T-bone Steaks "Aranjuez" with Peanut Sauce and Julia's Green Summer Salad with Papa's Real French Vinaigrette

• For the Peanut Sauce:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 plum tomatoes, blanched, peeled, seeded, and chopped (see below)
  • 1 red bell pepper, roasted, peeled, seeded, and chopped (see below)
  • 3 tablespoons peanut butter
  • 1 cup Chicken Stock (see below)
  • 1 teaspoon hot chile sauce
  • Salt and freshly ground pepper to taste
• For Julia's Green Summer Salad and Real French Vinaigrette:
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 small clove garlic, minced
  • 2 tablespoons minced shallot
  • Pinch of salt
  • ½ cup safflower oil
  • 1/3 cup extra-virgin olive oil
  • 6 cups mesclun salad mix
• For the steaks:
• 4 T-bone steaks (1 pound each and 1 inch thick), Omaha Steaks
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

Blanching Tomatoes:
1. Bring a saucepan of water to a boil.
2. Score the base of the tomatoes with an "X" and immerse in the water for 30 seconds.
3. Remove with a slotted spoon and transfer to an ice bath to stop the cooking process.
4. Peel with the tip of a knife, starting at the base end of the tomatoes.
1. Roasting Bell Peppers:
   1. You can roast the bell peppers on the grill, under the broiler, or on a wire rack placed over a gas flame on top of the stove.
   2. Blister and blacken the skins evenly, taking care not to burn the flesh.
   3. Transfer to a bowl and cover with plastic wrap: let the peppers "steam" for about 15 minutes.
   4. Uncover, and remove the charred skins with your fingers or the tip of a sharp knife.
   5. Cut open and remove the seeds and internal ribs to help moderate the heat of the peppers.

• 3 quarts cold water
• 3 pounds uncooked chicken bones and/or raw wings and backs from 2 to 3 chickens
• 1 onion, chopped
• 2 carrots, sliced
• 1 stalk celery, sliced
• 2 cloves garlic
• ½ teaspoon black peppercorns
• Bouquet Garni (see below)

1. Place the water, chicken bones, onion, carrots, celery, garlic, and peppercorns in a stockpot or large saucepan and bring to a boil.
2. Add the bouquet garni to the pan and reduce the heat to low.
3. Partially cover the pan and simmer for at least 4 hours, and up to 6 hours, occasionally skimming any fat or impurities that rise to the surface.
4. Add water as needed to keep all the ingredients covered.
5. Strain the stock into a large bowl and let sit for 15 minutes.
6. Carefully skim the fat and then strain again into another bowl.
7. Refrigerate the stick until the fat congeals on the surface, and then skim off the fat once again.
8. Cover and keep stored in the refrigerator for up to 3 or 4 days, or freeze for up to 3 months.
9. Yields about 2 quarts (8 cups)
10. Prepare the grill.

1. Heat the olive oil in a heavy skillet, and sauté the onion and garlic over medium-high heat for 2 minutes.
2. Add the tomatoes and bell pepper and sauté for 2 minutes longer.
3. Add the peanut butter, stock, chile sauce, salt, and pepper.
4. Cover the pan and bring to a simmer.
5. Cook for 15 to 20 minutes, stirring occasionally, until thickened slightly.

1. Whisk together the vinegar, mustard, garlic, shallot, and salt in a small bowl.
2. Drizzle in the safflower oil and olive oil, whisking continuously.
3. Place the salad greens in a separate mixing bowl and toss together with the vinaigrette just before serving.

1. Brush the T-bones with the oil and season with salt and pepper.
2. Grill over medium-high heat for 5 to 6 minutes for medium-rare, about 7 minutes for medium, or to the desired doneness.
3. Transfer the steaks to serving plates and pour the sauce next to the steaks.
4. Serve with tossed green salad.