I’ve mentioned this before but I’ll say it again:  ribeye is by far my favorite cut of steak.  Here, it is rubbed with a few spices, cooked rare, and then cut into strips.  Cutting the steak into strips is a great way to enjoy beef without eating a huge amount.  Instead, you get the flavor of the beef and enhance the flavor with fresh vegetables of the season.  The extra bonus about serving beef this way is that you cut down on how much you need to purchase.  In fact, in this case, a large 16 ounce steak can serve four.  I chose a simple pan cooked broccoli rabe which has a subtle bitterness to play off the sweeter corn based polenta.  The raw tomatoes add color and some acidity and the whole thing is then simply garnished with a sprinkling of raw, thinly sliced spring onions.  I finished the dish with just a touch of heated veal stock to bring a light sauce and more meatiness to the dish.  If you don’t have veal stock, you can certainly skip it all together or if you prefer, simply drizzle just a touch of olive oil over the top.  Either way, you can’t go wrong!  Recipe follows after the jump… Continue reading →