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Chicago-Style Steak Vesuvio
 
RecipeBeef Cuts
Chicago-Style Steak Vesuvio
A grilled T-bone seasoned with garlic, served with peas and browned potatoes in a light pan sauce. Try this! Signatures - Steak Giambotta: In place of peas, top steak with slices of red bell pepper, onion and Italian sausage sautéed in olive oil, garlic and oregano, and quickly deglaze with wine and beef stock. Serve with garlic mashed potatoes. Try this! Signatures - Steak Giambotta: In place of peas, top steak with slices of red bell pepper, onion and Italian sausage sautéed in olive oil, garlic and oregano, and quickly deglaze with wine and beef stock. Serve with garlic mashed potatoes.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Parboil potato wedges 12 to 15 minutes until almost tender; drain.

2. In bowl toss potatoes with olive oil, garlic, rosemary, salt and pepper. Cover and reserve.

Add 2 tablespoons peas; heat through.
Russet potatoes, 10 ounces each, cut into wedges12
Olive oil1 1/2 cups
Garlic, minced1/2 cup
Fresh rosemary, minced1/2 cup
Salt2 tablespoons
Ground black pepper2 tablespoons
  
3. For each serving, to order: Cook 5 ounces potatoes in nonstick skillet over medium-high heat, turning occasionally until golden, about 10 minutes. Remove potatoes; keep hot. Deglaze skillet with 1/4 cup each wine and stock; reduce slightly.

4. Meanwhile, season 1 steak with 1 tablespoon garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill to desired doneness. Plate steak and potatoes.

Pour wine mixture over steak and potatoes. Garnish with 1 tablespoon oregano.
Dry white wine6 cups
Beef stock6 cups
Cooked peas3 cups
Loin, T-Bone Steaks (IMPS/NAMP 1174)24
Garlic, minced1 1/2 cups
Salt2 tablespoons
Ground black pepper1 tablespoon
Fresh oregano, minced1 1/2 cups
Alternate Fresh Beef Cuts:  
Beef Strip Loin Steaks (IMPS/NAMP 1179A)7 1/2 pounds
Beef Strip Loin Steaks, Boneless (IMPS/NAMP 1180A)7 1/2 pounds


Nutrition information per serving: 727 calories; 33 g fat (9 g saturated fat; 19 g monounsaturated fat); 117 mg cholesterol; 1475 mg sodium; 39 g carbohydrate; 4.6 g fiber; 62 g protein; 23.4 mg niacin; 1.5 mg vitamin B6; 4.8 mcg vitamin B12; 10 mg iron; 25 mcg selenium; 12 mg zinc; 243 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
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