Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola

Ingredients

  • 2 tablespoons canola oil, plus more drizzling
  • 2 tablespoons olive, plus more drizzling
  • 8 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh rosemary
  • 2 porterhouse steaks, about 2 pounds each and 1 ½-inches thick
  • Kosher salt and freshly ground black pepper
  • Balsamic-Rosemary Steak Sauce, recipe follows
  • + 39 more ingredients
    • 2 heads Treviso
    • Balsamic vinegar, for drizzling
    • 4 ounces crumbled gorgonzola
    • Fresh parsley leaves, for garnish
    • Special equipment: 1 cup almond or cherry wood chips, soaked for 30 minutes
    • 1 cup balsamic vinegar
    • 1 clove garlic, smashed
    • 1 sprig fresh rosemary
    • 3 large red bell peppers, grilled, peeled, seeded and diced
    • 2 tablespoons honey
    • 2 tablespoons prepared horseradish
    • 1 tablespoon molasses
    • 1 tablespoon red wine vinegar
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon kosher salt
    • ½ teaspoon coarsely ground black pepper
    • 2 tablespoons canola oil, plus more drizzling
    • 2 tablespoons olive, plus more drizzling
    • 8 cloves garlic, finely chopped
    • 2 tablespoons finely chopped fresh rosemary
    • 2 porterhouse steaks, about 2 pounds each and 1 ½-inches thick
    • Kosher salt and freshly ground black pepper
    • Balsamic-Rosemary Steak Sauce, recipe follows
    • 2 heads Treviso
    • Balsamic vinegar, for drizzling
    • 4 ounces crumbled gorgonzola
    • Fresh parsley leaves, for garnish
    • Special equipment: 1 cup almond or cherry wood chips, soaked for 30 minutes
    • 1 cup balsamic vinegar
    • 1 clove garlic, smashed
    • 1 sprig fresh rosemary
    • 3 large red bell peppers, grilled, peeled, seeded and diced
    • 2 tablespoons honey
    • 2 tablespoons prepared horseradish
    • 1 tablespoon molasses
    • 1 tablespoon red wine vinegar
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon kosher salt
    • ½ teaspoon coarsely ground black pepper

1. Whisk together the oils, garlic and rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours. Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature. 2. Combine th...

View full recipe at SpringPad

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