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Receta Porterhouse Steaks With Arugula And Parmesan Cheese

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Raciónes: 8

Ingredientes

Cost per serving $1.82 view details
  • 3 x porterhouse steaks, 2 to 2 1/2" thk (abt 3 lbs ea)
  •     Extra virgin olive oil as needed
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 5 ounce arugula - (abt 5 c. packed)
  • 1 c. Parmesan cheese shavings

Direcciones

  1. Prepare barbecue (medium-high heat). Rub steaks with oil and sprinkle lightly with salt and pepper. Grill till steaks are brown and crusty and thermometer inserted into thickest part registers 120 to 125 degrees for medium-rare, turning every five min, about 25 min total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 min.
  2. Coarsely chop sufficient arugula to measure 2 c. and set aside. Arrange remaining arugula on platter and sprinkle with oil, salt, and pepper. Cut meat away from bones. Slice meat thinly and arrange atop arugula. Sprinkle reserved minced arugula and cheese shavings over steak.
  3. This recipe yields 8 servings.
  4. Comments: Tradition dictates which these Florentine-style steaks be cooked over a grate in a fireplace, but this recipe translates very well to an American-style outdoor grill. Use a vegetable peeler to cut thin strips from a wedge of Parmesan to make the cheese shavings.
  5. What to drink: Chianti Classico.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 10g
Recipe makes 8 servings
Calories 3  
Calories from Fat 1 33%
Total Fat 0.07g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 39mg 1%
Total Carbs 0.39g 0%
Dietary Fiber 0.2g 1%
Sugars 0.22g 0%
Protein 0.27g 0%
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