Crunchy bread, roasted garlic, seared rib steak and balsamic glaze combine to form an elegant substantial bite. An advantage to this dish is that while it tastes amazing warm, it can be served cold as well.
- Cook Time
- Prep Time
- 8 ServingsServings
- 2 heads of garlic
- 1 long baguette
- 2 rib eye steaks (about 1-11/2 pounds)
- Baby arugula
- Balsamic glaze (purchase or make your own)
- Dash of salt and pepper
1 Preheat the oven to 450.
2 Slice top off garlic head and place garlic in silver foil. Drizzle a bit of oil on top of garlic, seal in silver foil and roast for about 30 minutes, until center becomes soft and garlic pops out easily. Pop out garlic cloves and smash to form roasted garlic paste.
3 Slice baguette diagonally into two-inch slices and toast in oven for five minutes.
4 Meanwhile sprinkle salt and pepper on rib eye, and heat nonstick pan on medium/high heat until the pan gets hot. Drizzle a bit of oil in pan and sear meat for 3-4 minutes on each side. Set aside to rest.
5 Spread roasted garlic on toasted baguette slices.
6 Top with arugula, rib eye and then drizzle with balsamic glaze.
7 Can be served warm or cold.
TIP: use pastrami in place of the seared rib steak.
A great addition to any dish. Bartenura makes a great balsamic glaze that is widely available. If you choose to make you own balsamic glaze, open your windows when you make the syrup as the vinegar releases a strong aroma when simmering.
1 cup balsamic vinegar
4 tablespoons sugar
1 In a small saucepan over medium
Heat, simmer balsamic vinegar and sugar until the mixture resembles syrup.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now