Thursday, July 25, 2013

Chef Chuck's Steak and Arugula Focaccia


Bistecca e Rucola Focaccia

  I prepared my focaccia recipe and while it was rising, I caramelized onions in butter.  Prior to baking I sprinkled parmigiano cheese then placed onions on.  Meanwhile, I seared a tender rib eye steak and allowed it to rest for fifteen minutes. I sliced the steak thin and placed it on the bread along with the peppery flavor of my garden fresh arugula, salt and pepper.  It was a delicious meal in itself.


Steak and Arugula Focaccia

2 cups warm water about 110 degrees
 
1 tablespoon dry yeast
1 tablespoon sugar
 
4 1/2 cups all-purpose flour
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon salt 
parmigiano cheese
onions
butter
rib eye steak
arugula leaves

Heat water to about 110 degrees, sprinkle 1 tablespoon of yeast and 1 tablespoon of sugar stir, let sit for 7 minutes (until foamy). Pour into mixer bowl or a processor, set to a medium speed, add balsamic and olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Transfer to large bowl, lightly coat with olive oil, cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and spread onto flour dusted cutting board until it fits into 11"x18"cookie sheet.
Sprinkle with parmigiano cheese, add caramelized onions and bake at 450 degrees for about 12 minutes.  I take my steak our 1 hour before cooking then salt and pepper each side. Sear steak for about 3 minutes on each side, in a very hot pan.  Let rest 15 minutes before cutting.  Place thin slices on focaccia and add arugula.
Ricette by Chef Chuck's Cucina

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