Bistecca Intagliata Recipe

About: This surprisingly quick and easy dish emphasizes quality and presentation. The steak is pan seared and then gently sliced and fanned across the dish before serving. By using minimal ingredients, this preparation allows the flavor of the meat to shine. The key is to use only the finest Angus beef as well as 100% extra virgin olive oil. Chef Genarro De Liso serves the dish at Chianti with seasonal vegetables and potatoes, however also suggests preparing a simple pasta accompaniment using the left over garlic olive oil from the pan as a sauce and maybe some red pepper flakes or sun dried tomatoes.

Recipe Info

Restaurant: Chianti | San Diego

Servings: 2
Prep Time: 20 minutes
Cuisine: Italian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (25)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (1)
Vegetarian: No

Directions

Recipe

Pat steak dry and season with salt and pepper. Peel and slice garlic and remove stem from rosemary. Sautee garlic and rosemary in olive oil until garlic is crisp and not burnt. Add steak to pan and sear 3-5 minutes per side. Remove steak from pan and place on cutting board; let rest for 5 minutes to allow juices to settle back into the meat.

Carefully slice steak into ½ inch –thick slices and fan across a plate before serving. Generously drizzle olive oil, garlic, and rosemary from pan atop the steak and serve immediately.

 

Ingredients

1 New York Black Angus Steak 1 garlic clove 2 Tbsp. 100% extra virgin olive oil 1 sprig of rosemary (to taste) salt & pepper

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