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| | | Supreme Being
Group: Forum Members
Last Login: 8/4/2011 9:09 PM
Posts: 1,447, Visits: 5,429 |
| Made an excursion to Mazzaros (Italian Market) yesterday got some stuff and was inspired to create an Italian style steak dinner.
First up is a fine Strip steak. (aka. new york strip) I read or heard some time ago that a Tuscan style of grilling such a steak included grilling it, slicing thin, topping with Extra Virgin Olive Oil, Sea Salt and a nice squeeze of lemon.Whether this is authentic or not I am not sure. (If not Italians should jump on it and claim it for it is brilliantly good) I modified this by marinating the Steak in Olive oil, Salt (I found a nice Sicilian Sea Salt at the market), Black Pepper and fresh Rosemary. A fine cut of meat should not be drowned in heavy marinades. This simple marinade respects the meat and enhances it rather then overwhelm and cover.
Once ready I got the veggies prepped. A couple good tomatoes, a bunch of scallions and a few chiles. I also had a nice Pugliese loaf. I sliced this on the bias. Brushed with oil and grilled. Once it was finished I moved the bread to the warming rack and topped with a slice of Lardo. This was my first time trying Lardo and I am in love.
All that remains is for the steak to be perfectly grilled. So far its looking righteous.
Loving the grill marks.
The completed plate. Finished the steak with a squeeze of grilled lemon and fantastic sea salt.
The tomatoes became part of a simple salad with fresh basil and chunks of a fresh mozzarella that had been made hours prior at Mazzaros. Incredible cheese!!!!!!!! A nice drizzle of Extra Virgin Olive Oil and some more sea salt.
Top with the other grilled veggies and bread. Dinner is served.
Vegetarian: Old Indian word for bad fisherman.
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| | | Supreme Being
Group: Forum Members
Last Login: 10/12/2011 9:26 PM
Posts: 763, Visits: 1,468 |
| You got my mouth watering. Looks fantastic..
 Is it time yet?? Dave |
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