12 BEST CHUCK STEAK RECIPES – THE KITCHEN COMMUNITY
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Provided by Cassie Marshall
Number Of Ingredients 12
BISTECCA (PORTERHOUSE STEAK) WITH WALNUT SALSA VERDE ...
Rachael takes inspiration from Italy in this anniversary steak dinner with crispy potatoes + a parsley and walnut salsa verde.
Provided by Rachael Ray
Number Of Ingredients 40
Steps:
- For the crispy potato skillet pie, place potatoes and crushed garlic in pot, cover with water by 2 inches and bring to a boil
- Salt the water and cook until tender, 12 minutes or so
- Preheat oven to 400°F, with rack at center
- Drain potatoes
- Heat EVOO in a medium cast-iron skillet and melt butter in it over medium heat
- Add onions and rosemary and stir 2 minutes
- Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Whisk up cream and egg, half of the cheese, nutmeg and pepper
- Add potatoes to pan and crush with flat edges of spatula or a potato masher
- Combine with onions and rosemary
- Add cream mixture, combine gently and flatten, then top with remaining cheese and bake 15 to 18 minutes
- Cool 10 to 15 minutes, turn upside down onto platter and top with parsley
- Or, just serve from pan, which is equally tasty
- For the bistecca, pat meat dry, cover with rosemary and garlic and let come to room temperature
- Rub meat with crushed garlic and season with rosemary
- Heat a large cast-iron skillet over medium-high heat and oven to 400°F, with rack at center
- Add salt and coarse pepper to beef
- Spray pan with a light coating of oil; spray steak as well
- Cook steak 7 minutes or so on each side and brown edges, then transfer to oven 5 minutes for medium-rare
- Char a lemon in last minutes of cook time, cut-side down
- While beef cooks, make the salsa
- For the walnut salsa verde, combine ingredients in a food processor and pulse into coarse sauce
- Adjust seasonings
- Transfer meat to a cutting board and rest 10 minutes, then cut from bone and slice ¼ inch thick across the strip and the filet
- To serve, arrange meat on large platter and top with charred lemon juice, then parsley and walnut salsa and garnish the platter with arugula leaves, cracked olives and walnut pieces
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BISTECCA (PORTERHOUSE STEAK) WITH WALNUT SALSA VERDE & CRIS…
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- To serve, arrange meat on large platter and top with charred lemon juice, then parsley and walnut salsa and garnish the platter with arugula leaves, cracked olives and walnut pieces
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