Bistecca Alla Florentine With Balsamic Rosemary Steak Sauce And Grilled Treviso With Gorgonzola Recipes

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Steps:

• Slice raw eye round roast beef very thin. I use an electric slicer. In a medium bowl combine bread crumbs, grated cheese, salt, pepper, chopped garlic and parsley. Mix thoroughly. Taking one slice of meat at a time, in a large plate, spread surface of meat slice with approximately 1/2 teaspoon of olive oil. Next, place about 2 teaspoons (depending on size of meat slice) of bread crumb mixture in center of meat slice. Fold sides of meat slice toward center. Then roll, jelly roll style from bottom to top. Place each meat roll on a thin wooden skewer that has been soaked in water for about 1 hour. Each skewer should hold 6 to 7 meat rolls. This recipe will yield approximately 8 skewers. Once all the meat has been rolled and is skewered, rub each side of the braciolatini with olive oil. Then coat each side with remaining bread crumb mixture. Place the skewered braciolatini on a broiler rack with about a cup of water in broiler pan under rack. Broil for approximately 6 minutes on each side. Do not overcook and do not broil too close to the flame. Serving ideas: Serve with green salad and roasted potatoes or pasta. Braciolatini are great cooked on the grill.

Steps:

• Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
• Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
• Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
• The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
• When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
• Serve and enjoy!

Steps:

• Bring the steak to room temperature. Let the garlic and the tips of the rosemary sit in the olive oil for at least 1/2 hour.
• Build a fire in a charcoal grill or hearth and let it burn down until the embers glow red; alternatively, pre-heat a gas grill with all burners on high, or pre-heat a ridged cast-iron grilling skillet on a high flame on your stovetop.
• Pat the steak dry with paper towels and place it alongside the heat source, on an adjacent table or counter top, for about 10 to 15 minutes to warm the meat. Sprinkle about 3/4 of the salt on top of the steak and place on the grill for about 6 to 8 minutes.
• Flip the steak, and using the rosemary sprigs as a brush, baste the cooked side with the garlic-infused olive oil, using all but a tablespoon or two of the oil. Sprinkle remaining salt on top and continue to grill for about 6-8 minutes.
• Flip the steak again. Brush with the remaining olive oil, grind black pepper over it to taste, and remove the meat from the grill.
• Let the steak rest for about 8-10 minutes, lightly tented with aluminum foil and kept close to the heat. Slice, following the grain of the meat, and serve with lemon wedges.