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Tuesday, February 1, 2011

Day #2 of the Italian Classics Cookbook

So day number two of the Italian Classics dinner was a huge success, and so well received by my husband he begged me not to lose the recipes.  Okay he didn't beg, because that is not his style...  But he did tell me to hang on to those recipes because he really enjoyed the dinner.  We had Chargrilled Tuscan Style Steak with Olive Oil & Lemon and Broiled Asparagus with Parmesan Cheese.  So good!!  Here are the recipes.

Chargrilled Tuscan Steak with Olive Oil and Lemon
2 T-Bone or Porterhouse Steaks, each 1 1/2 inches thick (about 3.5lbs total), patted dry
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
Lemon wedges for serving

Prepare charcoal grill with a hot side and a cooler side. Heat grill grate for 5 minutes then brush clean.  Meanwhile, salt and pepper the steaks (recipe called for above measurements but I just sprinkle liberally with salt and use fresh ground black pepper to my liking, which is generously).  Grill on hot part of the grill 2.5 minutes on each side to brown, then move to cooler part of the grill for an additional 5-6 minutes for rare, 6-7 minutes rare medium rare, 7-8 minutes medium medium rare, or 8-9 minutes well done.  Remove from grill and let rest 5 minutes (this is an important step, as it allows the juices to settle within the meat.  Cutting the meat immediately allows the juices to escape, leaving you with dry steak).  Once the meat has rested, cut from the bone and slice into strips about 1/2 inch thick.  Drizzle with olive oil.  Serve immediately with lemon wedges.

Broiled Asparagus with Parmesan Cheese
1 1/4 lbs of asparagus, tough ends snapped off
2 tablespoons extra virgin olive oil
salt and coarsely freshly ground black pepper
juice from 1/2 a lemon
1/4 cup finely grated Parmesan Cheese

Place oven rack at top position.  Lay asparagus in single layer on rimmed baking sheet.  Drizzle with olive oil, salt, and pepper.  Roll the asparagus to evenly coat.  Cook under broiler until they are beginning to brown lightly and a knife easily punctures the stalk.  (I used the low broiler setting on my oven, but some ovens only have one setting.  Be sure to watch anything in the broiler closely as food can quickly go from done to burnt in a broiler.)  While the asparagus is broiling, grate 1/4 cup of Parmesan cheese.  When the asparagus is done, sprinkle half of the cheese over the asparagus before removing from baking sheet.  Then carefully remove asparagus to warmed serving dish.  Squeeze lemon over asparagus, and sprinkle with remaining cheese.  Serve immediately.

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