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Rosen's Lemon Charred Beef with Crisp Herbed Spaetzle

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Rosen's Lemon Charred Beef with Crisp Herbed Spaetzle

Rosen's Lemon Charred Beef with Crisp Herbed Spaetzle

Rosen's Lemon Charred Beef with Crisp Herbed Spaetzle is a gluten free main course. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 805 calories, 35g of protein, and 57g of fat. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Food and Wine requires butter, herbed spaetzle, salt, and olive oil. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. Users who liked this recipe also liked Herbed Spaetzle, Herbed Spaetzle And Spinach, and Fresh Herbed Quark Spaetzle.

Instructions

1
In a blender, process the lemon juice, lemon zest, brown sugar, 1/2 teaspoon pepper and the olive oil until smooth.
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Brown SugarBrown Sugar
Lemon JuiceLemon Juice
Lemon ZestLemon Zest
Olive OilOlive Oil
PepperPepper
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BlenderBlender
2
Put the beef in a shallow bowl and add all but 2 tablespoons of the marinade; turn the steaks to coat. Cover and refrigerate for 1 hour.
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MarinadeMarinade
SteakSteak
BeefBeef
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BowlBowl
3
Meanwhile, toast the paprika in a small dry skillet over moderate heat, shaking the pan, until the paprika is brick colored, 3 to 4 minutes.
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PaprikaPaprika
ToastToast
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Frying PanFrying Pan
4
Transfer to a plate to cool.
5
In a small saucepan, boil the beef stock until reduced to 2/3 cup.
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Beef StockBeef Stock
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Sauce PanSauce Pan
6
Add the paprika, sour cream and yellow onion and cook over moderate heat until slightly thickened, 6 to 7 minutes.
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Yellow OnionYellow Onion
Sour CreamSour Cream
PaprikaPaprika
7
Preheat the broiler.
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BroilerBroiler
8
Brush the red onion slices with the reserved 2 tablespoons of marinade and arrange them on a broiling pan along with the red and yellow bell peppers. Broil the onion slices and peppers for about 15 minutes, turning occasionally, until charred all over.
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Yellow PepperYellow Pepper
Red OnionRed Onion
MarinadeMarinade
PeppersPeppers
OnionOnion
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Frying PanFrying Pan
9
Transfer the peppers to a bowl, cover and let steam for 15 minutes. Coarsely chop the red onion. Peel, core and seed the peppers and cut them into 1/2-inch pieces.
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Red OnionRed Onion
PeppersPeppers
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BowlBowl
10
Bring a medium saucepan of salted water to a boil.
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WaterWater
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Sauce PanSauce Pan
11
Add the asparagus and cook until crisp-tender, 3 to 4 minutes.
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AsparagusAsparagus
12
Drain and cool under running water.
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WaterWater
13
Preheat the oven to 45
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OvenOven
14
Heat the canola oil in an ovenproof skillet until shimmering.
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Canola OilCanola Oil
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Frying PanFrying Pan
15
Drain the steaks and season with salt and pepper. Cook over moderate heat until browned, about 7 minutes per side.
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Salt And PepperSalt And Pepper
SteakSteak
16
Transfer the skillet to the oven and cook the steaks for 4 to 5 minutes for medium rare.
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SteakSteak
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Frying PanFrying Pan
OvenOven
17
Transfer the steaks to a cutting board and let rest for 10 minutes.
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SteakSteak
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Cutting BoardCutting Board
18
Rewarm the sauce. Melt the butter in a large nonstick skillet.
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ButterButter
SauceSauce
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Frying PanFrying Pan
19
Add the Herbed Spaetzle and cook over high heat, stirring occasionally, until crisp and golden, 8 to 10 minutes.
20
Add the peppers, asparagus and onion, season with salt and pepper and cook until warmed through. Mound the spaetzle and vegetables on 4 large plates and set the steaks on top with some spoonfuls of the sauce.
Ingredients you will need
Salt And PepperSalt And Pepper
VegetableVegetable
AsparagusAsparagus
PeppersPeppers
SteakSteak
OnionOnion
SauceSauce
21
Serve at once.
DifficultyExpert
Ready In45 m.
Servings4
Health Score32
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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