Steak Braciole

On June 21, 2017June 22, 2017 By Isobar ExpeditionsIn Italy, Recipes3 Comments

When most people think of Italian food, they generally think of pasta, red sauces, and pizza, but there is much more to the rich gastronomical heritage of Italy. We enjoyed a wonderful variety of food during our time in Italy, so we thought that we would attempt to create a different style of Italian food for ourselves. Braciole is a thin steak that is stuffed with bread crumbs, vegetables, cheese, and then rolled to create a pinwheel of flavor. We adapted our recipe from one that we saw Chef Jeff Mauro cook on an episode of a television show. It has so much flavor and made for a wonderful dinner for the two of us.

INGREDIENTS

1 lb Thinly Cut or Butterflied Top Round or Strip Steak (We used top round steak)
1/2 cup Bread Crumbs
1 tbsp Italian Seasoning
2 cloves Garlic – minced
4 to 6 oz Fresh Mozzarella Cheese – sliced
1 tbsp Extra Virgin Olive Oil
16 Asparagus Stalks – cut to width
Salt and Pepper to taste

INSTRUCTIONS

Blanch the asparagus by boiling or steaming them for about two to three minutes and then shocking them in an ice bath. If necessary, butterfly the steak and then pound out until about an eighth of inch thin. Season the steak with salt and pepper on both sides. Combine the bread crumbs, Italian seasoning, garlic, and olive oil in a small bowl. Place the mozzarella cheese onto the steak, leaving about an inch perimeter all of the way around. Cover with the bread crumb mixture and then place the asparagus on the steak leaving about a half inch in between each stalk. Roll the steak as tightly as possible and then tie it with butcher twine. Sear the steak on all four sides for about three minutes per side in a skillet with olive oil at medium-high heat. Place the steak in a 250 degree oven for about forty minutes or until the desired temperature. Remove the butcher twine and cut the steak into about one inch pinwheels. If desired, serve with a sauce such as your favorite tomato sauce, but it can be served as is.

Steak with Cheese and Bread Crumb Mixture

Spain Meets Colorado – Steak with Spanish Dry-Rub

On March 9, 2016 By Isobar ExpeditionsIn Recipes13 Comments

When we travel, we try to taste as much of the local flavors as possible. Then, when we’re back at home, we try to replicate some of the things that we tried during our trips. We certainly aren’t culinary experts, but we are a couple that enjoys cooking and trying different foods. This particular dinner is obviously very easy, but if you’re a meat lover, it is extremely delicious. If you ever come to the western United States, to states like Colorado, Wyoming, or Montana, you’re going to find some great steaks. We have gotten used to the portions that restaurants serve, which is why we always split a meal when we go out and even then usually have food leftover to take home with us.

When we had first moved to Colorado, we took a trip the Alamosa, in the southwestern portion of the state, and had gone out to dinner and ordered a steaks. We’d each ordered our own meal, so when the server arrived with our food, we almost went into shock. A large plate was placed in front of each of us and on this plate was a huge steak. That was all that was on the plate because that was all that could fit on the plate. Then smaller plates with baked potatoes and vegetables were placed next our enormous steaks. Each steak could easily feed a family of four, but apparently steak portions tend to be fairly large in the western states.

So, we picked up a nice, thick rib-eye steak from our favorite butcher at the Cowboy Star restaurant where we can get our steaks cut to order. We marinated it with the Spanish dry-rub and grilled it to a nice medium rare. To complete the Spanish experience, we paired it with a Monastrell wine from the Taringa vineyard in Jumilla, Spain, which was bold and spicy enough to stand up to the flavor of the steak. We served with a side salad, just to try to pretend that we were being a little healthy.

Ingredients

1 1/2 tbsp Spanish Paprika
1 tsp Ground Cumin
1 tsp Dry Mustard
1 tsp Ground Fennel Seeds
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
Extra Virgin Olive Oil
2 Boneless Rib-Eye Steaks (about 10 – 12 oz each)

Instructions

Mix the spices in a small bowl. Brush the steaks with the olive oil and then rub the spices all over the steak, making sure to coat both sides equally. Let the steaks stand at room temperature, coated with the spice rub, for about 20 minutes to let the aromatic spices penetrate. Cook the steaks on a grill, grill pan, or in a cast iron skillet until it reaches the desired temperature. Let the steaks rest, tented with aluminum foil, for at least 10 minutes. Cut the steak into strips or serve whole. Serves 2 to 4 people.

Grilled Rib Eye Steak with Roasted Vegetables

On August 19, 2015 By Isobar ExpeditionsIn RecipesLeave a comment

Grilled Rib Eye Steak with Oven Roasted Vegetables

One of our favorite steak restaurants, Cowboy Star, has a butcher shop on site where they sell the same aged meats that they serve in the dining room. We had been to the farmer’s market in the morning and had gathered up a nice variety of vegetables, so we decided to pick up a nice, thick rib eye steak and bring it home to grill. We grilled the steak to a perfect medium rare, added some brandied mushrooms, roasted the fresh vegetables and paired it with a wonderful Pinot Noir wine. See the recipes and cooking instructions below.

Grilled Rib Eye Steak

Ingredients

Prime Rib Eye Steak – 1 1/2 inches thick
1 tbsp Chopped Fresh Rosemary
1 tsp Fresh Thyme
1 tbsp Extra Virgin Olive Oil
1 Garlic Clove, minced
Salt and Pepper to taste

Instructions

Combine the olive oil, rosemary, thyme, and garlic in a small bowl and then rub both sides of the steak with the seasoned oil. Salt and pepper both sides of the steak and let it rest at room temperature for about 20 to 30 minutes while it marinates. Place the steak over direct heat on a grill that has been heated to medium-high heat. Cook for seven to eight minutes per side for medium rare.

Sautéed Brandy Mushrooms

Ingredients

8 to 10 Button Mushrooms, sliced
4 tbsp Unsalted Butter
1/4 cup Brandy

Instructions

In a sauté pan or small frying pan, heat the pan to a medium-high heat with the butter and brandy until the liquid begins to sizzle. Add the mushrooms and sauté until golden brown and nicely caramelized.

Oven Roasted Vegetables

Ingredients

2 Medium Zucchinis
4 Medium Carrots
1 tbsp Fresh Lemon Zest
Juice from 1/2 Lemon
1 1/2 tsp Fresh Thyme
1 1/2 tsp Fresh Rosemary, finely chopped
1 1/2 tsp Fresh Pineapple Sage, chopped (optional)
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

Instructions

Cut the vegetables into 4 inch strips of equal thickness and place into a large plastic bag. Add the olive oil, lemon juice, lemon zest, rosemary, thyme, pineapple sage, and salt and pepper to the bag. Seal the bag and shake vigorously until the vegetables are thoroughly coated. Heat an oven to 450 degrees and bake the vegetables for 20 to 30 minutes or until caramelized.