Roman Steaks Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
• Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
• Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
• Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
• Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
• Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

Steps:

• Using a mortar and pestle, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish. Rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap, and marinate for up to 2 hours at room temperature, or refrigerate for several hours or up to overnight, turning once or twice.
• If steaks have been refrigerated, let them come to room temperature before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from the heat source and heat broiler.
• Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.

Steps:

• Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
• Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

Steps:

• In a large skillet, brown the beef in the oil over medium-high heat (do this in batches). Transfer the beef to your slow cooker.
• Add the garlic ,celery and onion slices to the slow cooker, then sprinkle the salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables.
• Pour the tomatoes and the wine over the beef and vegetables.
• Cover the slow cooker, and cook on low for 7 to 8 hours.
• If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.

Steps:

• Cut meat into 1-in cubes and brown in butter and oil over medium heat using a large pot. Remove.
• Sauté mushrooms for 3-4 minutes. Remove. Sauté onion and garlic 3-4 minutes. Add tomatoes, parsley and seasonings. Simmer 5-19 minutes.
• Add wine, broth, and cheese. Simmer 5 minutes longer. Stir in meat and mushrooms.
• Cover and cook for 1 hour. Add a little water or broth if needed.
• Good served with either rice cooked in broth or oven-roasted potatoes, broccoli and crisp rolls.