Best Bistecca With Balsamic Roasted Onion Crostini Recipes
BISTECCA WITH BALSAMIC ROASTED ONIONS
Provided by Michael Chiarello : Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. For large onions, peel and cut into wedges, leaving as much root on as possible. If using boiling onions, peel and leave whole. Heat olive oil in a large ovenproof saute pan until hot. Add onions, and reduce heat to medium. Cook until brown on all sides, about 5 minutes. Season with salt and pepper. Add garlic and cook briefly until light brown. Add thyme and stir. Regulate heat by moving pan around. Add 2 Tbs. of the vinegar and toss well with onions.
- Place onions in oven and roast until tender and very browned, about 30 minutes. Stir gently at least once during roasting. Remove to a plate. Add remaining 2 Tbs. balsamic vinegar to pan and stir and scrape up bits. Pour over onions.
- Heat the remaining 1 Tbs. of olive oil in a heavy saute pan over medium-high heat until very hot. Season the steak with salt and pepper. Turn on the exhaust fan and place steak in pan. Cook until brown on first side, about 2 minutes. Turn and place in oven to roast until done, about 4 minutes for rare meat. Just before removing, dot the top with butter.
- Remove steak to a carving board and let rest for 5 minutes. Return onions to the saute pan and reheat by tossing over medium heat. To serve, cut the meat off the bone, then carve into thin slices. Arrange the meat on plates and top with onions. Pour any juices from the carving board over the meat.
BISTECCA ALL FIORENTINA
The classic Bistecca all Fiornentina is a large porterhouse steak that usually weighs about 1 kilo (2.2 pounds). In Tuscan restaurants the steak is offered by the "etto" or in 100 gram (4-ounce) increments. This great steak includes the strip loin and the fillet. When shopping for this dish, use the best meat, gray sea salt, course grind black pepper and the best balsamic vinegar that you can afford. The marriage of flavors from all of these ingredients will reveal a noble meal of authentic Italian cookery. As is true for all steak, to ensure a juicy, flavorful steak that cooks quickly, have the meat at room temperature before starting. Use a grill or thick cast iron pan and make sure that they are very hot. Always let the meat rest, at least 5 minutes, before carving and a sharp knife will glide right through.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
- Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
- For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
- Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.
ROASTED BALSAMIC ONIONS
Provided by Melissa d'Arabian : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.
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