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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
- Bring a saucepan of water to a boil.
- Score the base of the tomatoes with an "X" and immerse in the water for 30 seconds.
- Remove with a slotted spoon and transfer to an ice bath to stop the cooking process.
- Peel with the tip of a knife, starting at the base end of the tomatoes.
- Roasting Bell Peppers:
- 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.
- Blister and blacken the skins evenly, taking care not to burn the flesh.
- Transfer to a bowl and cover with plastic wrap: let the peppers "steam" for about 15 minutes.
- Uncover, and remove the charred skins with your fingers or the tip of a sharp knife.
- 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)
- Place the water, chicken bones, onion, carrots, celery, garlic, and peppercorns in a stockpot or large saucepan and bring to a boil.
- Add the bouquet garni to the pan and reduce the heat to low.
- 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.
- Add water as needed to keep all the ingredients covered.
- Strain the stock into a large bowl and let sit for 15 minutes.
- Carefully skim the fat and then strain again into another bowl.
- Refrigerate the stick until the fat congeals on the surface, and then skim off the fat once again.
- Cover and keep stored in the refrigerator for up to 3 or 4 days, or freeze for up to 3 months.
- Yields about 2 quarts (8 cups)
- Prepare the grill.
To prepare the sauce:
- Heat the olive oil in a heavy skillet, and sauté the onion and garlic over medium-high heat for 2 minutes.
- Add the tomatoes and bell pepper and sauté for 2 minutes longer.
- Add the peanut butter, stock, chile sauce, salt, and pepper.
- Cover the pan and bring to a simmer.
- Cook for 15 to 20 minutes, stirring occasionally, until thickened slightly.
To prepare the salad:
- Whisk together the vinegar, mustard, garlic, shallot, and salt in a small bowl.
- Drizzle in the safflower oil and olive oil, whisking continuously.
- Place the salad greens in a separate mixing bowl and toss together with the vinaigrette just before serving.
To prepare the steaks:
- Brush the T-bones with the oil and season with salt and pepper.
- Grill over medium-high heat for 5 to 6 minutes for medium-rare, about 7 minutes for medium, or to the desired doneness.
- Transfer the steaks to serving plates and pour the sauce next to the steaks.
- Serve with tossed green salad.