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Bistecca alla kimistyle
Bistecca alla kimistyle
(4 servings)
Tomato Relish

2 - 3 tablespoons aged balsamic vinegar
4 sprigs fresh basil, chiffonade
1/3 cup extra virgin olive oil
4 vine tomatoes, coarsely chopped
Salt & pepper to taste

Citrus Vinaigrette

1 lemon, juice and zest
2 tablespoons fresh Italian parsley, coarsely chopped
1 garlic clove, finely minced
4 tablespoons extra virgin olive oil
Pinch of kimistyle pink himalayan salt & coarse ground pepper

Steak & Arugula

2ᄑ pounds porterhouse or ribeye steak, approximately 1ᄑ inches thick
1 tablespoon extra virgin olive oil
1 bag baby arugula, washed and spun dry
1 cup crumbled gorgonzola cheese, or shaved parmigiano-reggiano cheese(optional)
1 lemon, cut into wedges

Step 1: Make the Tomato Relish! Whisk together the oil and vinegar. Stir in the basil, tomatoes and a pinch of salt and pepper. Set aside. (Note: You can make the relish up to a day in advance, but make sure to serve at room temperature.)

Step 2: Make the Citrus Vinaigrette! Place the lemon juice, zest, chopped parsley and minced garlic in a small mixing bowl. Whisk in the olive oil. Season with a pinch of salt & pepper. Set aside.

Step 3: Let's start grilling! Preheat your outside grill to a high heat setting. Remove the steak from the refrigerator and allow to rest at room temperature for 15 minutes. Brush the steaks on both sides with olive oil, sprinkle with a pinch of the kimistyle himalayan pink salt & ground pepper, then place them on the preheated grill. Cook the steaks for 5 minutes, then turn and continue to cook on the other side for an additional 4 to 6 minutes depending on how you like the steak prepared! Remove from the grill and let rest for 10 minutes. Slice the steak on the diagonal, cutting against the grain, into nice thin slices! Place the sliced steak on a warm platter. Toss the arugula with a couple of tablespoons of the citrus vinaigrette, just enough to lightly coat the greens! Place the greens on top of the steak. Then, using a slotted spoon, take a couple of spoonfuls of the tomatoes and scatter over top of the arugula. Sprinkle some of the gorgonzola cheese over top as well. Serve with the lemon wedges. Buon appetito!






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