Chef Chuck's Steak Sandwich

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.

Chef Chuck's Fiorentina Steak

Bistecca Fiorentina


Reservations only, we just returned from our trip to Italy, and what an amazing trip it was. From Brescia to Milan, Florence and the Amalfi coast, everyday was an adventure. I was on a local and national television station promoting the foods of the Brescia area, and my love for Italy. We traveled to find the best steak in the world, in Tuscany. We really did need reservations to purchase this 3 inch thick beauty, but with our sweet talking the butcher, Dario, agreed over a glass of Chianti. This steak is a famous dish of the Tuscan region, specifically from the Chianina cow, a white cow, dated back to the 800's. Like no other meat it was superior, so tender and flavorful, it melted in our mouths! If you don't like rare meat this recipe is not for you. A meal fit for the noble ones.


Fiorentina Steak


1 fiorentina steak
3 inches thick
salt and pepper


Heat pan to a searing heat, cook steak for 5 minutes on each side, then stand up on bone and cook an additional 15 minutes, season with salt and pepper.

Chef Chuck's Steak Pizzaiola

Bistecca Pizzaiola


The New York strip steak was so tender, it broke with a fork, there is no need for a knife!
Organic beef and vegetables along with the slow roasting makes this dish a true comfort food.


Steak Pizzaiola


2 New York strip steaks
salt and pepper
3 tablespoons olive oil
2 tablespoons tomato paste
1 onion, sliced
3 carrots, slice large
3 celery stalks, sliced
3 garlic cloves, minced
8 large green olives
1 cup red wine
1 15 ounce can diced tomatoes
2 bay leaves


Preheat oven to 320 degrees. Bring steaks to room temperature, salt and pepper both sides. Use an oven proof pan, heat 2 tablespoons olive oil and brown steaks 2 minutes on each side, remove and set aside. Add 1 tablespoon olive oil and brown tomato paste for 3 minutes, stirring. Add onions, carrots, celery, garlic and olives saute an additional 3 minutes. Pour in wine and let simmer a minute or two. Pour in tomatoes and bay leaves stir all together. Place steaks on top of vegetables, put lid on, bake in oven for 3 hours.

Chef Chuck's Rib Eye Steak

Happy New Year to my foodie friends!!


Why not start the new year with a big hardy steak. This time I was in the mood for a Rib Eye Steak. This huge 2 pound rib eye was plenty for me and my wife, we even had some left over for my sons steak panini. We are light meat eaters. The flavors that came out of the reduction gravy were sensational. The rich body of the Chianti, compliments the delicate sage, the sharpness of the gorgonzola and the sweetness of the shallots! This elegant tasting rib eye, made us feel like we were at the best restaurant in town, but were in the kitchen of the family chef, Chef Chuck. It's that good.


Rib Eye Steak
1 1 inch boneless rib eye steak 2-3 lbs.
1/2 cup chianti wine
1/2 cup beef broth
2 tablespoons olive oil
1 tablespoon butter
2 ounces baby bella mushrooms about 6-8
2 garlic cloves minced
2 tablespoons shallots chopped
1-2 tablespoons gorgonzola cheese
3 tablespoons heavy cream
salt and cracked black pepper


Allow steak to achieve room temperature. Rub meat with extra virgin olive oil then salt and pepper both sides. In a heavy saute pan or cast iron on high heat sear
steak. Do not move or lift steak, for 5 minutes. Flip to other side for another 5
minutes. Remove steak and place on cutting board cover with tin foil and let rest
for 10-15 minutes. This will achieve a medium rare steak.
Gravy
Meanwhile start gravy add wine to pan and deglaze, (yum thats the flavor). Bring to a boil add broth, cream, sage, garlic, shallots, cheese, salt and pepper. Reduce to medium heat till its 1/2 its volume, stirring occasionally. Add any additional juice from your board to gravy then strain. In a separate small pan add butter and 1 tablespoon olive oil, saute mushrooms. Place mushrooms on steak and pour gravy over top with cracked black pepper.
Serves 2.