The Recipes

Birthday Dinner

I'm from the Midwest, so what do I cook for myself on my birthday?  Steak, of course.  In this case, a gorgeously-marbled ribeye.


- 1 10 oz. ribeye steak
- 1/2 red onion, half in thin slices and half diced
- 1 T. horseradish
- 1 T. basalmic vinegar
- Splash red wine
- 1 T. fresh thyme leaves
- 1 piece pancetta, diced
- 2 c. hearty greens, such as kale or swiss chard
- 1 clove garlic, minced
- Pinch crushed red pepper
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Allow the steak to come to room temperature, and season it liberally with salt and black pepper.

In a medium skillet, heat two turns of the pan of olive oil and add the sliced onions.  Allow them to soften and begin to carmelize, approximately 12-15 minutes.  Add the horseradish and season with salt and pepper.  Add the wine and vinegar, stirring and scraping any bits from the bottom of the pan.  Set to medium low heat and allow to simmer while you cook the other components.

Sear the steak in an oven-proof skillet.  It should take 2-3 minutes per side to get a nice crust.  Transfer the pan to the oven, cooking for an additional 10-12 minutes for medium rare.

In a third large skillet, cook the pancetta and remove it to a paper towel to drain.  You can use a drizzle of olive oil to get the pancetta going.  With the pancetta draining, add another small drizzle of oil to the pan and add the diced onion.  Allow it to soften, approximately 6-7 minutes.  Add the garlic and saute for an additional minute.  Add the greens; they should overflow the pan.  They will cook down immensely.  Season the greens lightly with salt and pepper; remember you have the saltiness of the pancetta.  Once they have started to cook down, add the pancetta back in and stir.

Remove the steak from the oven and allow it to rest for at least 7-8 minutes.  Plate the greens, and slice the steak and place it on top.  Add the onions and sauce to the top of the steak.

Now, pour yourself something celebratory, and enjoy!