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
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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 wedges||12|
|Olive oil||1 1/2 cups|
|Garlic, minced||1/2 cup|
|Fresh rosemary, minced||1/2 cup|
|Ground black pepper||2 tablespoons|
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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 wine||6 cups|
|Beef stock||6 cups|
|Cooked peas||3 cups|
|Loin, T-Bone Steaks (IMPS/NAMP 1174)||24|
|Garlic, minced||1 1/2 cups|
|Ground black pepper||1 tablespoon|
|Fresh oregano, minced||1 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.