So today, June 12, is Valentine’s Day in Brazil. And right now you must be saying WHAAAAAAAAT THE….!!!!!? Well, it is true. In Brazil, February 14th is just a regular day and Saint Valentine is… pretty much a regular saint, if you’ve even heard of him. Yikes!
The Brazilian day to celebrate love is actually June 12th, the day before Saint Anthony’s day. We celebrate love on the eve of his day because St. Anthony, is known as the Marriage saint. Sooooooo, on or around June 12th in Brazil, believers say a lot of prayers to saint Anthony hoping to find love… Awwww
Now I don’t know if you celebrate Valentine’s day or not, but I sure know you eat and must like a good juicy steak, dontcha!?? Great! This delicious rib-eye recipe is perfect for a dinner date and to me is still one of the best ways to say ‘Eu Te Amo’ to my valentine.
You can easily make it on the grill, or stove top, and for side dish I chose to just sautée some kale and collard greens like this (no bacon this time). Added a little buttery toast, some good wine, good music and done!
Make it and share your dish or dinner date story with me by tagging me or using #cookingwithaline
Date Night Rib-eye Steak
- 2 Rib-eye steaks
- salt and pepper to taste
- 1/4 c soy sauce
- 1/4 c balsamic vinegar
- 1 tsp dry oregano
- 1/2 tsp Maille Old Style Whole Grain Dijon mustard
- 2 cloves of garlic smashed
- 1/4 c salted Kerrigold butter softened/room temperature
- 1/2 c chopped fresh parsley
- Season the steaks with salt and pepper, on both sides, and let them on the counter for about 10 mins
- in a small bowl, mix in the soy, the vinegar, the oregano, the mustard and the garlic
- put the steaks and the marinade in a ziplock bag and refrigerate for no longer than 2 hours
- while the steaks are marinating, mix the butter with the parsley, and set aside
- when the steaks are done marinating, remove them from the ziplock bag and pat them dry
- either grill them, or cook them on a hot skillet on stovetop (with butter) to the desired doneness
- brush the parsley butter on both sides of the steak, and sprinkle some finishing salt