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Steak Toscana
RecipeBeef Cuts
Steak Toscana
Yield: Makes 24 servings
Parmesan Frico: 
Sprinkle 2 teaspoon cheese onto heated griddle or sauté pan to form a 2-inch circle. Cook over medium heat 1 to 1-1/2 minutes or until golden, turning once. (Frico will crisp as it cools.) Repeat with remaining cheese to make 24 fricos. (Fricos will stay crisp in a dry place for several hours.) 

                                                    Yield: 24 fricos
Shredded Parmesan cheese1 cup
Per Order: Season 1 steak with salt and pepper; grill to medium rare or desired doneness. Cut steak from bone, reserving bone. Carve beef into 1/2-inch slices. Meanwhile, dip 1 lemon slice in cornstarch, patting off excess. Deep-fry 1 to 2 minutes or until golden. Drain; season with salt, as desired. Plate steak bone and drape slices over bone. Toss 2 cups arugula and 2 Tbsp tomatoes with 1 tsp olive oil; season with salt and pepper. Scatter arugula around steak; garnish with fried lemon slice and 1 Parmesan Frico.
Bone-in Strip Steak, 10 to 12-ounce portions, (IMPS/NAMP 1179A)24 each
Salt and pepperAs needed
Lemons, sliced 1/8-inch thick24 each
CornstarchAs needed
Vegetable oilAs needed
Arugula12 quarts
Roma tomatoes, diced18 ounces
Lemon-infused or extra virgin olive oil1/2 cup

Nutrition information per serving: 325 calories; 16 g fat (5 g saturated fat; 7 g monounsaturated fat); 106 mg cholesterol; 146 mg sodium; 4 g carbohydrate; 1.3 g fiber; 40 g protein; 15.3 mg niacin; 0.9 mg vitamin B6; 2.2 mcg vitamin B12; 3.0 mg iron; 44.2 mcg selenium; 7.2 mg zinc; 150.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
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