Bistecca Panino
This ultimate steak sandwich melted in my mouth. Skirt steak is inexpensive, yet full of flavor and when thinly sliced it's so tender. I composed my sandwich with buttery parmigiano cheese, peppery arugula, grilled red onions and garden fresh tomatoes. The dressing was a light mist of extra virgin olive oil and red wine vinegar.
Steak Sandwich
skirt steak 1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 teaspoon marjoram
salt and pepper
grilled red onions
arugula
parmigiano cheese, shaved
tomato slices
olive oil and red wine vinegar
favorite rolls
Wash and pat dry steak, prepare marinate by combining olive oil, vinegar, onions, marjoram, salt and pepper. Pour over steak, cover with plastic wrap and refrigerate for at least 1 hour. Heat grill pan to high heat place steak on and cook for 3 minutes. Turn over and cook an additional 3 minutes. Place on a meat board, cover with foil and let rest for 15 minutes.
Assemble sandwich with arugula, thinly sliced steak, grilled onions, parmigiano, tomato, a mist of olive oil and vinegar, salt and pepper.
<br /> <br /> <br /> <br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">This ultimate steak sandwich melted in my mouth. Skirt steak is inexpensive, yet full of flavor and when thinly sliced it's so tender.  I composed my sandwich with buttery parmigiano cheese, peppery arugula, grilled red onions and garden fresh tomatoes.  The dressing was a light mist of extra virgin olive oil and red wine vinegar.  </span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">  </span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;font-size:130%;">Steak Sandwich</span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">skirt steak</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1/4 cup olive oil</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">2 tablespoons red wine vinegar</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">2 tablespoons finely chopped red onion</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 teaspoon marjoram</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">salt and pepper</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">grilled red onions</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">arugula</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">parmigiano cheese, shaved</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">tomato slices</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">olive oil and red wine vinegar</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">favorite rolls</span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Wash and pat dry steak, prepare marinate by combining olive oil, vinegar, onions, marjoram, salt and pepper.  Pour over steak, cover with plastic wrap and refrigerate for at least 1 hour.  Heat grill pan to high heat place steak on and cook for 3 minutes.  Turn over and cook an additional 3 minutes.  Place on a meat board, cover with foil and let rest for 15 minutes.</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Assemble sandwich with arugula, thinly sliced steak, grilled onions, parmigiano, tomato, a mist of olive oil and vinegar, salt and pepper.</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Ricette by Chef Chuck's Cucina</span><br /> <br /> <br /> <br /> <br /> <br /> <div class="statcounter"><a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"><img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /></a></div>
Pasta e Rucola
This unique pasta dish has a peppery flavor from the arugula that pairs well with the nutty almond crunch. The soft texture of the potatoes helped to absorbed the salty anchovies, then topped with a creamy sheeps cheese,"pecorino".
Pasta and Arugula
1/2 pound small pasta
2 potatoes, peeled and cubed
4 tablespoons olive oil
3 whole garlic cloves
4 ounces anchovy fillets
12-15 almonds, halved
1 cup marinara sauce
1 cup arugula
1/2 cup pecorino cheese, grated
salt and pepper
In a large pot of salted boiling water cook potatoes for 2 minutes then add pasta and cook till al dente. Meanwhile in a large frying pan heat olive oil and saute whole garlic cloves, anchovies and almonds for about 3 minutes. Remove and discard garlic add tomatoes bring to a boil and simmer till pasta is finished. Strain pasta into frying pan and stir. Add arugula, cheese, salt and pepper.
