RecipesVillaggio RistoranteBistecca Italiana

Bistecca Italiana Recipe

inspired by

@villaggioristorante

Dec 06 2024

•

1h

•

Serves 2

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Recipe information

Make Bistecca Italiana in just 1h . Grilled 12 or 24 oz. rib eye steak topped with our mushroom marsala demi glaze, served with mashed potatoes and vegetable medley.

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Ingredients

Steak

Mushroom Marsala Demi Glaze

Mashed Potatoes

Vegetable Medley

Preparation

Steak Preparation

1. Prep the Steak

Rub the rib eye steak with olive oil, salt, and black pepper. Let it rest at room temperature for about 30 minutes.

2. Grill the Steak

Preheat the grill to high heat. Grill the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the grill and let it rest for 5 minutes before slicing.

Demi Glaze Preparation

3. Sauté Mushrooms

In a skillet, melt butter over medium heat. Add minced garlic and sliced mushrooms. Sauté until mushrooms are browned, about 5-7 minutes.

4. Make the Glaze

Add Marsala wine and beef broth to the skillet. Bring to a boil and reduce to a simmer for about 10-15 minutes, or until the sauce is thickened. Stir in fresh thyme.

Mashed Potatoes Preparation

5. Cook Potatoes

Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

6. Mash Potatoes

Add butter, milk, salt, and black pepper to the potatoes. Mash until smooth and creamy.

Vegetable Medley Preparation

7. Sauté Vegetables

In a separate skillet, heat olive oil over medium heat. Add sliced carrots, zucchini, and bell peppers. Sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.

Plating

8. Serve

Slice the rib eye steak and plate it. Top with mushroom marsala demi glaze. Serve alongside mashed potatoes and sautéed vegetable medley.

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