BARDEA STEAK

DE 22

2 MARTINIS WITH A SHAREABLE PLATTER OF TRUFFLE FRIES & OUR CAESAR SALAD FOR TWO

MARTINIS

The weekly dinner features two pastas, one salad, house focaccia, and dessert.

Wednesday Dinner for Two

NUTELLA

PANCETTA, PROSCIUTTO DI PARMA (18 MONTH), STRACCIATELLA CHEESE, PISTACHIO PESTO, BEEF TOMATO, EXTRA VIRGIN OLIVE OIL

ITALIAN STALLION

GORGONZOLA CHEESE, ROASTED VEGETABLES, SUNDRIED TOMATOES

CAPRI

BRESOLA, PECORINO CHEESE, ARUGULA, AGED BALSAMIC, HOT HONEY

TESORO

FENNEL SALAMI, SPICY SOPRESSATA, PECORINO CHEESE, TRUFFLE HONEY, EXTRA VIRGIN OLIVE OIL

SWEET HEAT

PISTACHIO MORTADELLA, STRACCIATELLA CHEESE, TRUFFLE CREAM, ROASTED VEGETABLES, EXTRA VIRGIN OLIVE OIL

BELLA MIA

ROASTED TURKEY, BUFFALO MOZZARELLA, ARTICHOKE CREAM, FRESH BASIL, EXTRA VIRGIN OLIVE OIL

CASA NAPOLI

ROASTED TURKEY, STRACCIATELLA, ROASTED VEGETABLES

AMORE MIO

18 MONTHS, BUFFALO MOZZARELLA, FIG SPREAD, ARUGULA, AGED BALSAMIC, EXTRA VIRGIN OLIVE OIL

PROSCIUTTO DI PARMA

Casarecce amatriciana

Buzzword

Cherry limeade

House Salad

Mushrooms

Broccoli di Ciccio

Carrot

Mac N’ Cheese

Loaded Potato

Heritage Chicken

washugyu smash patty, cooper sharp, shredded lettuce, minced onion, truffle thousand island

Crossbreed Burger

Pat the steak dry with paper towels. Trim any excessive fat, leaving a thin cap. If the grain changes or the steak is particularly thick, lightly score the fat cap with shallow diagonal cuts to help render and absorb marinade.

Trim and score

In a shallow bowl or zip-top bag combine 3 tbsp soy sauce, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Worcestershire sauce, minced garlic, 1 tsp chopped rosemary, 1 tsp thyme, 1 tsp brown sugar, 1 tsp black pepper and 1 tsp salt. Whisk to dissolve sugar and salt.

Prepare marinade

Place the steak in the marinade, turning to coat all surfaces. Refrigerate and marinate for 30 minutes to 2 hours. (For best flavor up to 4 hours is fine but avoid overnight for this cut to prevent overly soft texture.) Remove steak from fridge 20–30 minutes before cooking to come toward room temperature.

Marinate

If using a cast-iron skillet: heat it over medium-high until shimmering (about 5 minutes). If grilling: preheat grill to high (450–500°F / 230–260°C). Lightly oil the grill grates or brush the steak with a little olive oil.

Preheat pan or grill

Pat off excess marinade from the steak (reserve marinade to make a quick sauce if desired, but discard if it touched raw meat). Add a thin film of oil to the hot pan. Lay the steak down and let it sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness (+2–3 minutes per side for medium).

Sear the steak

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. While resting, proceed to make finishing butter.

Rest

In a small bowl, mash together 2 tbsp unsalted butter, 1 tsp lemon zest and 2 tbsp finely chopped parsley until smooth and cohesive. Season with 1/2 tsp flaky sea salt and a pinch of black pepper to taste.

Make compound butter

Slice the rested steak thinly against the grain into 1/4-inch slices. Arrange on a platter or plates and dot the warm slices with small spoonfuls of the herb-lemon butter so it melts over the meat. Sprinkle any remaining parsley and a light additional pinch of flaky sea salt before serving.

Slice and finish

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil, salt and pepper. Roast cut-side down on a rimmed baking sheet for 20–25 minutes until golden and tender. Serve alongside the sliced steak.

Roasted baby potatoes

Toss 4 cups mixed salad greens with 2 tbsp balsamic vinaigrette just before serving and plate with the steak for a fresh contrast.

Quick salad

bardea steak (flank or bavette) or skirt steak

soy sauce

olive oil

red wine vinegar

Worcestershire sauce

garlic cloves, minced

fresh rosemary, chopped

fresh thyme leaves

brown sugar

black pepper, freshly ground

salt

unsalted butter

lemon zest

parsley, finely chopped

flaky sea salt

baby potatoes, halved

olive oil (for potatoes)

mixed salad greens

balsamic vinaigrette

In a large mixing bowl, whisk together warm water, warm milk, sugar and instant yeast. Let sit 5–7 minutes until foamy. Stir in melted butter and beaten egg.

Activate and combine

In a separate bowl, combine flour and salt. Gradually add the dry mixture to the wet mixture, stirring with a wooden spoon or paddle attachment until a shaggy dough forms.

Mix dry ingredients

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead 6–8 minutes in a stand mixer with dough hook). Dough should be slightly tacky but not sticky; add up to 2 tablespoons flour if too sticky.

Knead

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

First rise

While dough rises, beat softened cream cheese in a bowl until smooth. Add light brown sugar, ground cinnamon and vanilla extract; beat until fully combined and spreadable. Fold in raisins/currants and chopped nuts if using. Chill briefly if too soft so it holds shape when spreading.

Prepare filling

After dough has doubled, punch it down and turn onto a lightly floured surface. Roll dough into a rectangle about 12x16 inches (roughly 1/4-inch thick). Spread the cream cheese filling evenly over the dough, leaving a 1/2-inch clean border on one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log.

Shape

Using a sharp knife or dental floss, cut the log into 12 equal pieces (about 1-inch thick). Place pieces cut-side up in a lightly buttered 9x13-inch baking dish or on a parchment-lined baking sheet, leaving space between for expansion.

Cut and arrange

Cover the arranged rolls loosely with plastic wrap or a towel and let them rise in a warm place until puffy, about 30–40 minutes. Meanwhile, preheat oven to 350°F (175°C).

Second rise

Brush the tops lightly with the egg yolk (mixed with a teaspoon of water) or melted butter and sprinkle with coarse sugar if using. Bake in preheated oven for 20–25 minutes, until golden brown and cooked through. If tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Brush and bake

While rolls bake, whisk together powdered sugar, milk and vanilla until smooth. Adjust consistency with more milk (a few drops) to make a pourable glaze or more powdered sugar to thicken.

Make glaze

When rolls are done, remove from oven and let cool 8–10 minutes. Drizzle or spread the glaze over warm rolls, allowing it to set slightly before serving. Serve warm.

Finish

all-purpose flour

instant yeast

granulated sugar

fine sea salt

warm water (about 105–115°F / 40–46°C)

whole milk, warm

unsalted butter, melted

large egg

cream cheese, softened

light brown sugar, packed

ground cinnamon

vanilla extract

raisins or currants (optional)

finely chopped walnuts or pecans (optional)

powdered sugar (confectioners')

milk

melted butter

egg yolk (for egg wash)

coarse sugar (optional)

Place two martini glasses in the freezer for at least 10 minutes to chill while you prepare other components.

Chill glassware

Fill a mixing glass or cocktail shaker with 1 cup ice. Pour in 6 oz spirit (gin or vodka) and 0.5 oz dry vermouth. Stir gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted. Do not shake if you prefer a clear martini; shake 10–15 seconds if you want a cloudier, colder drink.

Prepare cocktail

Remove chilled glasses from freezer. Optionally rim the glass lightly with coarse salt: rub a lemon peel around the rim and dip briefly in salt. Strain the stirred martini evenly into the two chilled glasses. Garnish one with a lemon peel twist and the other with two olives on a cocktail pick (or both with olives if preferred). Serve immediately.

Finish & garnish

Peel if desired (skin-on recommended for texture) and cut each potato into 1/4–1/2-inch sticks. Rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels—dry fries fry crisper.

Prep potatoes

Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let rest 5 minutes.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels.

Second fry (crisp)

While fries are hot, place them in a large bowl or on the serving platter. Drizzle 2 tbs truffle oil evenly over fries, sprinkle 1 tsp fine sea salt, 1/2 tsp black pepper, 1/4 cup grated Parmesan, and 2 tbs chopped parsley. Toss gently to coat. Taste and adjust seasoning. Serve immediately on a shareable platter.

Season & finish

Place 2 cups chopped romaine into a large bowl or two individual chilled salad bowls.

Assemble greens

If using anchovies, finely chop 2 fillets and sprinkle over the lettuce. Add 0.5 cup croutons and 3 tbs shaved Parmesan.

Add flavor components

Add 4 tbs Caesar dressing to the lettuce (start with 3 tbs and add the rest to taste). Toss gently but thoroughly so leaves are evenly coated. Season with 1/4 tsp freshly ground black pepper. Squeeze the lemon wedge over the salad if desired for brightness.

Dress & toss

Transfer salad to the shareable platter alongside truffle fries or to individual plates. Top with an extra shaving of Parmesan if desired and serve immediately with the martinis.

Plate & serve

gin or vodka

dry vermouth

lemon peel twists

green olives (pitted)

coarse salt (for glass rim, optional)

russet potatoes (medium, washed)

neutral oil for frying (vegetable or canola)

truffle oil

freshly ground black pepper

grated Parmesan cheese

fresh parsley (finely chopped)

romaine lettuce (hearts, washed and chopped)

Caesar dressing (store-bought or homemade)

Parmesan cheese (shaved)

croutons

anchovy fillets (optional, finely chopped)

lemon wedge (for serving)

Bring a large pot of water to a rolling boil, add 1 tablespoon salt, then the linguine. Cook according to package instructions until al dente (about 8–9 minutes). Reserve 3/4 cup pasta cooking water, then drain and set aside.

Cook pasta

While pasta cooks, heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high. Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm.

Sear shrimp

Reduce heat to medium. Add minced garlic and red pepper flakes to the same skillet and sauté 30–45 seconds until fragrant. Pour in 1 tbs white wine (or broth) and scrape any browned bits, simmer 1 minute. Stir in lemon juice and zest.

Make sauce

Add the drained linguine to the skillet along with 1/2 cup reserved pasta water, 2 tbs chopped parsley, and 2 tbs grated Parmesan. Toss to coat; add more pasta water a few tablespoons at a time if needed to make a silky sauce. Return shrimp to the pan, toss to combine, adjust seasoning with remaining salt and pepper to taste. Serve immediately.

Toss together

In a separate pot, bring water to a boil, add a pinch of salt and the orecchiette. Cook until al dente (about 9–11 minutes). Reserve 1/2 cup pasta cooking water, drain and keep warm.

While pasta cooks, heat 1 tbs olive oil and 1 tsp butter in a medium skillet over medium-high. Add sliced mushrooms in a single layer, season with 1/4 tsp salt and 1/4 tsp pepper, and cook undisturbed 3–4 minutes to brown. Stir and cook another 2 minutes until tender. Remove mushrooms to a bowl.

Sauté mushrooms

Lower heat to medium. Add the minced shallot and garlic to the skillet with a splash of oil if needed; sauté 1–2 minutes until translucent. Sprinkle 1 tsp flour over shallots and cook 30 seconds. Pour in 1/2 cup broth, scraping brown bits, then add 1/2 cup half-and-half and 1 tsp thyme. Simmer 2–3 minutes until slightly thickened.

Build sauce

Return mushrooms to the skillet, stir in 2 tbs grated cheese, and add 1/4–1/2 cup reserved pasta water as needed to reach a creamy consistency. Add cooked orecchiette, toss to coat, and season with remaining salt and pepper. Keep warm and serve.

Combine

In a small bowl or jar combine 2 tbs olive oil, 1 tbs balsamic vinegar, 1/2 tsp Dijon, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper; whisk or shake until emulsified. In a salad bowl, combine 4 oz baby arugula, halved cherry tomatoes, and thinly sliced red onion. Toss with dressing just before serving and top with shaved Parmesan if using.

In a medium bowl, whisk 2 cups flour, 1 tsp instant yeast and 3/4 tsp salt. Stir in 1/2 cup warm water, 3 tbs olive oil, and 3 tbs warm water (to reach roughly 3/4 cup total warm liquid). Mix until a shaggy, sticky dough forms. Turn onto a lightly oiled surface and knead 4–5 minutes until smooth and elastic (or use a stand mixer with dough hook 3–4 minutes).

Make dough

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Oil a small baking sheet or 9x5-inch pan. Gently press dough into the pan to a roughly even thickness. Cover and let rest 20–30 minutes until puffy. Preheat oven to 425°F (220°C) while dough rests.

Shape and second rest

Drizzle 2 tbs olive oil over the dough. Use your fingertips to press indentations across the surface. Sprinkle chopped rosemary and coarse sea salt evenly. Bake in the preheated oven 15–18 minutes until golden brown. Remove and cool slightly before slicing.

Dimple and bake

In a bowl, whisk together 3 oz mascarpone, 1/2 cup Greek yogurt, 1 tbs honey and 1/4 tsp vanilla until smooth and slightly loose. Taste and add lemon zest if desired. Layer half the berries in two serving glasses, spoon half the mascarpone mixture over, sprinkle half the granola or crushed amaretti, then repeat with remaining berries and cream. Top with a few whole berries and a drizzle of honey. Chill briefly or serve immediately.

Timing: Start focaccia dough first (45–60 min rise). While dough rises, prep and start both pots of pasta water. Cook the mushroom pasta first (requires sauté and sauce). While it simmers, cook linguine and finish shrimp dish. Warm focaccia if needed after baking. Toss salad just before serving and assemble parfaits ahead to chill. This plan yields a coordinated meal for two.

Bardea Steak

De 22

Martinis

Wednesday Dinner For Two

Nutella

Italian Stallion

Capri

Tesoro

Sweet Heat

Bella Mia

Casa Napoli

Amore Mio

Prosciutto Di Parma

Casarecce Amatriciana