tuscan steak

Serves 8

Ingredients

  • 4 T-bone or strip loin steaks, 1 1/2 inches thick
  • 1/4 cup extra-virgin olive oil, divided use
  • 1/4 cup minced garlic
  • 4 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons minced rosemary leaves
  • 3 tablespoons lemon juice

Directions

  1. Preheat a gas grill to high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
  2. Brush the steaks with a bit of the oil and season generously with the garlic, salt, pepper, and rosemary.
  3. Grill the steaks over direct heat until marked, about two minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until desired doneness; six to seven minutes per side for medium (cook slightly less for rare, slightly more for medium-well).
  4. Transfer the meat to a cutting board or a large platter. Drizzle each of the steaks with two teaspoons more olive oil and finish sprinkling the steaks with lemon juice.
  5. Let the steaks rest for about 10 to 15 minutes before carving into slices.
  6. To carve the steaks, cut the meat from the bone with the tip of a knife; it will separate easily and cleanly from the bones if you use short strokes and keep the blade as close to the bone as possible. Once the meat is cut free, carve it into slices. Serve on a heated platter or plates.

Herbed Polenta

Makes 8 Servings

Ingredients

  • 4 cups chicken broth
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 cup yellow cornmeal
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 teaspoons chopped rosemary
  • 1 1/4 teaspoons chopped thyme

Directions

  1. Bring the chicken broth to a boil and season with the salt and pepper. Add the cornmeal in a stream, stirring constantly until all of it has been added. Simmer, stirring often, until the polenta has thickened and starts to pull away lightly from the sides of the pot, 10 to 25 minutes depending on coarseness of meal.
  2. Remove from the heat and blend in the cheese, butter, rosemary, and thyme. Adjust seasoning with salt and pepper, if desired.

CIA FOODIES


Grilled Steak Tuscan-Style with Herbed Polenta

tuscan steak
Serves 8

Herbed Polenta

Makes 8 Servings

Ingredients

  • 4 T-bone or strip loin steaks, 1 1/2 inches thick
  • 1/4 cup extra-virgin olive oil, divided use
  • 1/4 cup minced garlic
  • 4 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons minced rosemary leaves
  • 3 tablespoons lemon juice

Directions

  1. Preheat a gas grill to high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
  2. Brush the steaks with a bit of the oil and season generously with the garlic, salt, pepper, and rosemary.
  3. Grill the steaks over direct heat until marked, about two minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until desired doneness; six to seven minutes per side for medium (cook slightly less for rare, slightly more for medium-well).
  4. Transfer the meat to a cutting board or a large platter. Drizzle each of the steaks with two teaspoons more olive oil and finish sprinkling the steaks with lemon juice.
  5. Let the steaks rest for about 10 to 15 minutes before carving into slices.
  6. To carve the steaks, cut the meat from the bone with the tip of a knife; it will separate easily and cleanly from the bones if you use short strokes and keep the blade as close to the bone as possible. Once the meat is cut free, carve it into slices. Serve on a heated platter or plates.

Ingredients

  • 4 cups chicken broth
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 cup yellow cornmeal
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 teaspoons chopped rosemary
  • 1 1/4 teaspoons chopped thyme

Directions

  1. Bring the chicken broth to a boil and season with the salt and pepper. Add the cornmeal in a stream, stirring constantly until all of it has been added. Simmer, stirring often, until the polenta has thickened and starts to pull away lightly from the sides of the pot, 10 to 25 minutes depending on coarseness of meal.
  2. Remove from the heat and blend in the cheese, butter, rosemary, and thyme. Adjust seasoning with salt and pepper, if desired.

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