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Bistecca Peppata
 
RecipeBeef Cuts
Bistecca Peppata
A Florentine-style steak seasoned with garlic and cracked black pepper, grilled to order, sliced and topped with arugula, cherry tomatoes, bocconcini of mozzarella and a drizzle of red wine vinaigrette.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. To make Marinated Steaks: Season steaks with salt and pepper. Rub with garlic. Drizzle steaks with oil, turning to coat. Cover and marinate in refrigerator at least 1 hour. Yield: about 1 cup
Beef Flat Iron (6 oz. Chuck Top Blade) Steaks* *24
Marinade: 
Salt as needed
Black pepper2 tablespoons
Minced garlic1/2 cup
Extra virgin olive oil3/4 cup
Red Wine Vinaigrette: 
2. To make Red Wine Vinaigrette: In blender, combine all ingredients except oil. Process until blended. With motor running, slowly add oil; process until blended. Cover and refrigerate. Yield: about 3 cups
Red wine vinegar3/4 cup
Sugar1 tablespoon
Salt1 1/2 teaspoons
Minced garlic1 1/2 teaspoons
Dried oregano leaves3/4 teaspoon
Black pepper3/4 teaspoon
Extra virgin olive oil2 1/4 cups
  
3. For each serving, to order: Grill 1 Marinated Steak medium rare to medium. In bowl, combine 1 cup arugula, 5 halved tomatoes and 3 mozzarella balls. Season with salt and pepper; toss lightly to mix. Carve steak into ¼-inch-thick slices; fan slices on serving plate. Mound salad on plate overlapping steak. Drizzle with 2 tablespoons Red Wine Vinaigrette. Sprinkle with parsley.
Arugula24 ounces
Halved red and yellow cherry tomatoes12 ounces
Small fresh mozzarella balls2 pounds
Salt and black pepper as needed
Chopped Italian parsley as needed

*  *Beef Flat Iron Steaks are cut from the second most tender beef muscle - the Beef Chuck, Shoulder Clod, Top Blade, Roast (IMPS/NAMP 114D). The Flat Iron Steak is derived from the Top Blade Roast by separating it into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half is cut crosswise into 2 to 3 individual steaks.


Nutrition information per serving: 509 calories; 40 g fat (10 g saturated fat; 24 g monounsaturated fat); 106 mg cholesterol; 253 mg sodium; 3 g carbohydrate; 0.8 g fiber; 33 g protein; 8.7 mg niacin; 0.6 mg vitamin B6; 7.5 mcg vitamin B12; 4 mg iron; 48.6 mcg selenium; 11.7 mg zinc; 142.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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