Bistecca Al Giambotta
Bistecca Al Giambotta is a classic Italian-American dish that translates (very loosely) into English to "seared steak with braised vegetables." Though ribeye is used in this recipe, any fine quality beef steak can be used.
Ingredients:
1 16-ounce rib-eye steak
1 Spanish onion, chopped
1 red bell pepper, chopped
1/4 cup mushrooms, chopped
1 tablespoon olive oil
1/2 cup red-wine vinaigrette
Salt and pepper to taste
1 cup veal stock demi-glace
Start by trimming excess fat from the ribeye. Prepare the vegetables by chopping into small pieces.
Use a small iron skillet to heat the olive oil then add the onions and sauté until translucent. Next, add the remaining vegetables, season with salt and pepper, and bring to a simmer. Cover the pan and cook on low heat for ten minutes, stirring often.
Remove the cover and add the steak. Continue to cook the vegetables until they are tender and no cooking liquid remains in the skillet (about 10 more minutes). Add the red wine vinaigrette and veal demi-glace to the pan. Blend and adjust the seasoning with salt and pepper.
Finish cooking on a low flame for another 5 minutes, then serve hot.
(Veal stock demi-glace can be purchased in the form of a condensed paste from some supermarkets and most specialty markets. It is also available from several online sources. Red-wine vinaigrette can be store-bought or, preferably, home-made from olive oil, red-wine vinegar, salt and pepper.)
Bistecca Al Giambotta is a classic Italian-American dish that translates (very loosely) into English to "seared steak with braised vegetables." Though ribeye is used in this recipe, any fine quality beef steak can be used.
Ingredients:
1 16-ounce rib-eye steak
1 Spanish onion, chopped
1 red bell pepper, chopped
1/4 cup mushrooms, chopped
1 tablespoon olive oil
1/2 cup red-wine vinaigrette
Salt and pepper to taste
1 cup veal stock demi-glace
Start by trimming excess fat from the ribeye. Prepare the vegetables by chopping into small pieces.
Use a small iron skillet to heat the olive oil then add the onions and sauté until translucent. Next, add the remaining vegetables, season with salt and pepper, and bring to a simmer. Cover the pan and cook on low heat for ten minutes, stirring often.
Remove the cover and add the steak. Continue to cook the vegetables until they are tender and no cooking liquid remains in the skillet (about 10 more minutes). Add the red wine vinaigrette and veal demi-glace to the pan. Blend and adjust the seasoning with salt and pepper.
Finish cooking on a low flame for another 5 minutes, then serve hot.
(Veal stock demi-glace can be purchased in the form of a condensed paste from some supermarkets and most specialty markets. It is also available from several online sources. Red-wine vinaigrette can be store-bought or, preferably, home-made from olive oil, red-wine vinegar, salt and pepper.)
![[Image: PancakeBunny.jpg]](http://www.twitchinkitten.com/myphotos/PancakeBunny.jpg)
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