Bistecca Alla Teresa
Be the first to rate this recipe
A mediterranean take on bistecca alla teresa, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 4 New York steaks
- olive oil
- J. Lohr Estates Seven Oaks Cabernet
- enough Monterey Jack cheese to cover steaks
- 3/4 lb. mushrooms, sliced
- 5 cloves garlic, minced
- 2 (15 oz.) cans Italian flavored stewed tomatoes
Method
Mix equal parts of olive oil and Cabernet; marinate steaks overnight.
Prepare grill.
Saute garlic and mushrooms in oil until soft.
Strain stewed tomatoes, reserving juice; dice tomatoes and add to the sauteed garlic and mushrooms.
As the tomato, garlic and mushroom mixture reduces, slowly add the reserved juice from the tomatoes and 1 cup of Cabernet as the sauce thickens.
Grill the steaks to desired doneness.
Once turned, add cheese as one would to a cheeseburger.
Cover steaks with sauce and serve with J.
Lohr Estates Seven Oaks Cabernet. Serves 4.
Rate:
