Bistecca

Ingredients

• 4 4oz portions Skirt Steak (At Panzano, we use Coleman Organic beef)
• 1/2 cup Basil Pesto (see recipe below)
• 2 oz Gorgonzola (crumbled)
• 6 oz Baby Arugula
• 1 tbsp Extra virgin olive oil
• 1/2 tbsp 15 year old balsamic di Modena Vinegar
• 1 lb Russet potatoes
• 3 tbsp sweet butter
• 1/4 cup warm whole milk

Preparation

• Steam potatoes until done. Using a food mill rice the potatoes. Add butter and milk. Season with salt and pepper. Combine thoroughly but don't overmix. Set aside.
• Grill steak to desired temp. Allow to rest.
• Spread pesto on the bottom of a plate.
• Toss arugula with extra virgin olive oil, balsamic vinegar, salt and pepper.
• Place one scoop of potatoes on each plate.
• Slice steak into bite size pieces and place on top of potatoes with pesto.
• Top with arugula.
• Garnish with gorgonzola. Enjoy.

For the Basil Pesto:

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts (toasted)
• 2/3 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
• Add 1/2 cup of the oil and process until fully incorporated and smooth.
• Fold in cheese and whole toasted pine nuts. I like the look and texture of the whole nuts.
• You can process them if you like.
• If you are not using the pesto immediately, cover with a thin film of olive oil and plastic wrap pressed down on the surface