Thank you for taking the time to chat with us at the Home & Garden Show. We hope it was productive and you are getting ready to take on some exciting projects as Rochester thaws out!
And thank you for stopping by our site to grab this recipe. With a name like Boccacino, you can guess that most of what we cook is going to have Italian flavors, and this recipe is no exception. This is the perfect way to dust off your grill and kick off outdoor cooking season.
ITALIAN STEAK ON THE GRILL
-with Roasted Potatoes and Arugula-
- 1 Steak per person
- 1/2 pound potatoes per person
- Fresh Rosemary
- Fresh Parsley
- Pecorino or Parmigiano Cheese, grated
- Boccacino Italian Steak Seasoning!
What You’ll Need (but probably have on hand)
- Olive Oil
- Garlic Powder
- Butter (perhaps, see below)
We’ll buy your steaks for you! Sign up for a Preventative Maintenance Agreement here on our website and we’ll send you a Wegmans gift card.
Type “SHOW” in the Comments to the Agreement.
A Very Cute Back Story
[I realize that many people just want the plan to get dinner on the plate, so I have minimized this cute back story for those who want to skip it.]
I have an Italian spice rub that I love on steaks. I was going to use that for our home show favor, but when I called the wonderful Mrs. Brake’s Spices, Etc. and was discussing my ideas, Mrs. Brake said, “We actually have something like that already. It’s called Orietta’s Sicilian Seasoning…“
As it turns out, a friend of theirs went on a hiking trip in Sicily [lucky!], and the hiking guide had a special spice blend that she shared with her fellow adventurers. It quickly became the star of the trip, and no one remembers any of the mountains they saw; they just obsessed about when they could get to the next meal for more spice rub!
Mrs. Brake’s friend showed some serious discipline, and actually saved a little bit of the spice rub to bring home with her. She brought it to the magicians at Mrs. Brakes and begged them to re-create the glorious flavor for her now that she was far away from Sicily. They captured those complex flavors with this spice blend.
So when they asked, “Is that something you’d be interested in?“
Why yes, yes I would. And I’m excited to share it with you. I took a taste test and it’s delightful!
- Rinse all produce.
- Chop. Remove stems from rosemary, finely chop leaves. Separate parsley leaves from the thickest part of the stem and finely chop leaves. Halve lemon. Cut potatoes into whatever shape you desire.
- Preheat oven to 425 degrees. Get the grill heating up as well.
- Toss potatoes in sheet pan with olive oil, rosemary, salt, pepper and garlic powder. Place them in the oven while it preheats. Turn the potatoes over with a spatula every 15 minutes until perfectly crispy.
- Pat Steaks dry. Sprinkle steaks evenly with Boccacino Italian Steak Seasoning on both sides. It’s a big, bold flavor.
- While potatoes are roasting, cook steaks.
- Cook steaks to desired doneness, flipping once, and remove from heat. Let steaks rest for 10 minutes before serving.
- Right before serving (while steaks rest and potatoes cool), toss arugula with olive oil, lemon juice, black pepper and grated cheese.
- Make plates. Add steak and potatoes to plate, sprinkle with parsley and a little grated cheese. And the arugula adds some nice color!
Curious about the best way to de-stem rosemary? Be curious no more.
Where are all the measurements? I don’t really use measurements. The amount of pepper or garlic powder that will make me happy may or may not make you happy. So I always encourage you to apply seasonings consistent with your instincts and tastebuds.
We are told, from reliable sources, that if some butter lands on top of your steak for the last 3-4 minutes of cooking, that’s not a bad thing at all.
This is a new idea for us, so we’d love to know how it turned out. E-mail us!