Rib Eye Steaks With Smokey Arrabiata Sauce Recipes

Steps:

• Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
• In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
• Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

Steps:

• For the steaks: Set the steaks on a plate and season all over with 1 teaspoon kosher salt. Rub the Braai Spice Mix on both sides of the steaks. Let sit at room temperature for 15 to 20 minutes.
• Heat a large cast-iron skillet over medium-high heat. Brush lightly with olive oil. Set the steaks in the skillet and cook undisturbed until well browned on the first side, about 2 minutes. Flip the steaks and cook until seared on the second side, about 2 minutes more. Lower the heat to medium and continue to cook until done to your liking, about 2 minutes more for medium rare. Remove the steaks to a cutting board and let rest 10 minutes.
• For the tomato salad: Combine the tomatoes, parsley or cilantro, scallions and ginger in a medium bowl and toss to combine. Drizzle with the lime juice and olive oil and season with 1/2 teaspoon salt. Toss well.
• Thinly slice the steak against the grain. Serve with the tomato salad alongside.
• Combine the coriander, paprika, black pepper, garlic powder, onion powder, allspice, cayenne and nutmeg in a small skillet. Toast over medium-low heat, stirring occasionally, until lightly toasted and aromatic, 2 to 3 minutes. Let cool in the pan. Stir in the brown sugar. The spice mix will keep for several weeks in an airtight container in your pantry. Makes about 1/2 cup.