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Cheese and charcuterie boards are definitely the popular options in the food-on-a-board world, but why should they have all the fun? This method is amazing for a crowd and easily adaptable to your own preferences. The best part is the leftovers make an amazing next-day salad!
1/2 cup Gefen Olive Oil, divided
salt, to taste
pepper, to taste
2 small eggplants, sliced lengthwise and lightly scored
2 sweet potatoes, sliced lengthwise in 1/2 (I love the Garnet and Ruby varieties)
1 pound (1/2 kilogram) sweet mini peppers
2 leeks, roots and dark green parts removed, sliced lengthwise in half and cleaned well
3 portobello mushrooms caps, gills scooped
2 zucchinis, sliced into sticks
2 cowboy steaks
1/4 cup favorite steak seasoning, or use seasoning below
2 bunches tomatoes on stems
1 cup Castelvetrano olives or olives of your choice
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon Gefen Paprika
2 teaspoons Gefen Garlic Powder
2 teaspoons Gefen Onion Powder
2 teaspoons brown sugar
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two rimmed baking sheets with foil and then Gefen Parchment Paper.
On one tray, lay the eggplants, sweet potatoes, and mini peppers. Drizzle with two tablespoons olive oil, and salt, and pepper to taste, then lay cut side down. Bake 40 minutes.
On the other sheet, lay leeks, mushrooms, and zucchini sticks. Drizzle with two tablespoons olive oil, salt, and pepper to taste, then lay leeks cut-side down and mushrooms gill-side down . Bake 35 minutes. (I put in the other tray five minutes earlier, then take them out at the same time).
Raise oven temperature to 550 degrees Fahrenheit (275 degrees Celsius) and preheat two large oven-safe skillets or a non-disposable baking sheet.
Rub steaks with remaining four tablespoons of oil and steak seasoning until well-seasoned. Place on hot skillets, and roast for five minutes. Turn the oven off, and leave the steaks in the oven for an additional 35–40 minutes (with the oven door closed).
Remove skillets from the oven, slice meat off the bone, then slice into half-inch (one-and-a-half-centimeter) slices.
Arrange on a large cutting board with roasted vegetables, olives, and tomatoes.
Photography by Moshe Wulliger Food and Prop Styling by Renee Muller
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does cooking the cowboy steak for 5 minute make it rear? if i want it more medium do i cook it for 10 min?
For the perfect medium-rare grilled Cowboy Ribeye steak, grill for 18–20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
would this cooking method work for a London broil? broil?
do you cover the steak in the oven or leave it uncovered?
Uncovered.