Best Roasted Tenderloin And Cherry Tomatoes With Spicy Crab Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED MARINATED STRIP STEAKS WITH SPICY CRAB SALAD



Grilled Marinated Strip Steaks with Spicy Crab Salad image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Number Of Ingredients 16

3 ancho chiles, seeded and torn into pieces
1/4 cup chili powder
2 tablespoons coriander seed
1 tablespoon cumin seed
1 tablespoon dried oregano
2 teaspoons sweet paprika
1/2 cinnamon stick
4 (1 1/2-inch thick) strip steaks, about 2 pounds
Kosher salt and freshly ground black pepper
1 pound lump crabmeat, picked over for shells
3/4 cup mayonnaise
2 tablespoons chopped shallots
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chili sauce, such as Srirachi Hot Chili Sauce
Juice of 1/2 lime plus lime wedges for garnish
Kosher salt and freshly ground black pepper

Steps:

  • In a small dry skillet over medium heat, add the chiles, chili powder, coriander, cumin, oregano, paprika, and cinnamon stick. Heat just until the ingredients become fragrant, about 1 to 2 minutes. Put the spices into a grinder and pulse to a powder. Massage the dry chili rub into the steaks; cover and refrigerate for at least 2 hours.
  • For the crab salad: Put the crabmeat in a bowl and add the mayonnaise, shallots, cilantro, chili sauce, and lime juice. Mix gently to combine the ingredients without breaking up the large lumps of crabmeat. Taste and adjust the seasoning with salt and pepper.
  • Remove the steaks from the refrigerator about 30 minutes before you want to grill them to bring them up to room temperature. Heat the grill; brush the grate with some olive oil. Season the steaks with salt and pepper and place them on the hot grill. Cook for 6 to 7 minutes per side for medium rare. When the steaks are cooked to your liking, put them on a platter, cover them with aluminum foil, and let them rest for 5 minutes. Serve a generous scoop of crab meat on top of the steaks. Garnish with lime wedges.

ROASTED TENDERLOIN OF BEEF WITH SPICY CRAB SALAD



Roasted Tenderloin of Beef with Spicy Crab Salad image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 26

1 pint lump crabmeat, picked over for bits of shell and cartilage
1/2 to 3/4 cup mayonnaise
1 tablespoon hot chile paste (recommended: sambal oelek)
2 tablespoons chopped fresh cilantro leaves
1 lime, juiced
Kosher salt and freshly ground black pepper
1 pint lump crabmeat, picked over for bits of shell and cartilage
1/2 to 3/4 cup mayonnaise
1 tablespoon hot chile paste (recommended: sambal oelek)
2 tablespoons chopped fresh cilantro leaves
1 lime, juiced
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
1 pint vine-ripened red cherry tomatoes, washed and dried
Extra-virgin olive oil
4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
1 pint vine-ripened red cherry tomatoes, washed and dried
1 bunch arugula
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 bunch arugula
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
  • For the turf: Preheat the oven to 400 degrees F.
  • Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
  • For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
  • To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
  • In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
  • For the turf: Preheat the oven to 400 degrees F.
  • Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
  • For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
  • To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.

Related Topics