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Ethnic Dishes - Italian
Tuscan Steak w/ Truffle Potatoes
(Bistecca Fiorentino)
1 high-grade Porterhouse or Rib Steak, (aged 21 - 28 days – cut 1.5 to 2.5 inches thick)
3 cloves fresh garlic, minced
1/4 cup olive oil, separated
1 TBS Tony's Tuscan Grill Rub - to taste (or sea salt, pepper and Italian herbs)
Balsamico di Modena, to taste
Crush garlic and blend with 2 TBS olive oil and Tuscan Grill Rub (or sea salt, pepper and fresh Italian herbs). Slather wet rub over steak and rest at cool room temperature for 60-90 minutes. Preheat a medium high indirect grill (350-400 degrees)
Brush hot cooking grid clean, and mist or brush with oil. Immediately place steak on hot, oiled grate over direct heat and close lid. Sear to brown well (3-6 minutes), turn and repeat on second side. Transfer steak to indirect heat and cook to rare / medium rare. Remove to a plate with tall sides (or a flat pasta bowl), cover loosely and rest for 8-10 minutes.
On a cutting board, cut meat from the bone, slice and drizzle with balsamico di modena. Serve next to or over potatoes, drizzled with steak drippings. – Michaelangelo (chef mick) Rosacci, www.TonysMarket.com
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White Truffle Potatoes
3 large Yukon Gold potatoes
(or 2 large Russet Potatoes)
1/2 cup whole milk or cream
1/2 stick butter
2-3 tsp. White Truffle Oil (olio tartufo bianco)
Sea salt and fresh ground pepper to taste
Peel potatoes and boil whole until a fork can pierce the center and then release easily, about 40 minutes. While potatoes cook, heat milk or cream and butter until steaming hot.
Remove potatoes and mash in a mixing bowl. Add cream and butter mixture and whip with an electric mixer until smooth (adjust with more cream or butter as needed). Add truffle oil and season to taste with salt and pepper, whipping until well blended. Top with thinly sliced truffles if desired.
-Michaelangelo (chef mick) Rosacci, Tony's Market
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