Steak Al Forno

Steak Al Forno

Makes 24 portions

A robust, Italian-style strip steak, seasoned with fresh garlic and rosemary and grilled to order with a golden Parmesan crust. Try this: Signatures – Steak Thyme: Replace rosemary with fresh thyme. (Other herbs, such as oregano or sage, can also be used.) Steak Romano: Substitute Romano cheese for Parmesan. Accompaniments – Oven-Roasted Potatoes: Halve or quarter small red potatoes. Serve with grilled Italian vegetables and garnish with fresh herbs and a lemon wedge. Toss with olive oil, kosher salt, cracked black pepper and coarsely chopped rosemary or other herbs. Roast in single layer in hot oven until golden-brown and tender. Try this: Signatures – Steak Thyme: Replace rosemary with fresh thyme. (Other herbs, such as oregano or sage, can also be used.) Steak Romano: Substitute Romano cheese for Parmesan. Accompaniments – Oven-Roasted Potatoes: Halve or quarter small red potatoes. Serve with grilled Italian vegetables and garnish with fresh herbs and a lemon wedge. Toss with olive oil, kosher salt, cracked black pepper and coarsely chopped rosemary or other herbs. Roast in single layer in hot oven until golden-brown and tender.

Recipe and photo courtesy of The Beef Checkoff
www.beeffoodservice.com

Ingredients

1 ½ cupsGarlic, minced
1 ½ cupsFresh rosemary leaves, chopped
½ cupSalt
¼ cupGround black pepper
24Beef Loin, Strip Loin Steaks, Boneless, 1 inch thick (IMPS/NAMP 1180A)
6 ouncesParmesan cheese, thinly sliced
1 ½ cupsParsley, chopped

Instructions

1. In bowl mix garlic, rosemary, salt and pepper until thoroughly blended.

2. Spread both sides of each steak with 1 tablespoon of garlic mixture. Place in utility pan. Cover and refrigerate.

3. For each serving, to order: Grill 1 steak to desired doneness. Top with 2 slices (¼ ounce) cheese and melt under salamander until bubbly and golden brown.

Plate and garnish with parsley. Serve with Oven-Roasted Potatoes.

Nutrition information per serving:

436 calories; 16 g fat (6 g saturated fat; 6 g monounsaturated fat); 173 mg cholesterol; 2578 mg sodium; 4 g carbohydrate; 0.9 g fiber; 66 g protein; 25.5 mg niacin; 1.5 mg vitamin B6; 3.6 mg vitamin B12; 4.6 mg iron; 74.6 mg selenium; 11.8 mg zinc; 240.5 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and
choline.