Ah, Italy. That romantic, boot-shaped European country known for a seemingly unfixable corrupt government, the inability to mass produce a decent car, and some of the most beautiful, delicious, well-crafted food in the entire world. Yep, it’s Sunday Supper, and our theme this week is Italian Feast!
Though I’ve only been to Italy once, back in college when my foodie palate was … unsophisticated, to say the least … I have absolutely adored and relished getting to know real-deal Italian cuisine the past ten or so years. Italian food is all-around wonderfully superlative: it’s regionally diverse, skillfully crafted, maturely restrained, honest, and incredibly romantic.
I had a difficult time deciding what to share for today’s post. Gelato, the best frozen treat ever? One of the many classic and delicious pasta dishes? A pizza from Naples? I went around and around in my head before deciding that a Tuscan porterhouse, also known as bistecca alla fiorentia, was my calling for today.
What a stunning meal. Thick juicy steak, doused in a sharp, tangy, earthy homemade steak sauce, and some of the best radicchio I’ve yet tasted as a side dish. So, we all know that radicchio is BITTER. It’s almost too much for me, but I found that searing it in the meat drippings then tossing with a lovely gorgonzola really tamed the almost-too-bitter part. So delicious and perfect. Enjoy!
And do not forget to check out all the Italian Feast recipes from my Sunday Supper crew!
Source: adapted from Bobby Flay’s Barbecue Addiction by Bobby Flay
2 tbs olive oil, plus more for drizzling
2 garlic cloves, peeled and smashed
1 large sprig of fresh rosemary
1 (16 oz.) porterhouse steak, about 1 ½ inches thick
Kosher salt and black pepper
1 small to medium head of radicchio, outer leaves peeled, quartered, cored, and thickly sliced lengthwise
2-4 oz. crumbled gorgonzola
1 cup balsamic vinegar
2 garlic cloves, smashed
2 fresh rosemary sprigs
6 tbs low-sugar ketchup
1 tbs prepared horseradish
1 tbs honey
3 tsp Worcestershire sauce
½ tbs olive oil
1 tbs red wine vinegar
Kosher salt and black pepper to taste
Marinate the steak: whisk together 2 tbs olive oil, smashed garlic, and rosemary in a small baking dish just large enough to hold the steak. Add the steak and turn to coat. Cover and refrigerate at least 1 hour and up to 12 hours. Bring the steak to room temperature before cooking.
Preheat your oven to 375 F. Remove the steak from the marinade and brush off any pieces of garlic or rosemary. Season the steak generously with kosher salt and black pepper. Preheat a cast iron skillet over very high heat. Add a drizzle of olive oil. Once it is very hot, add the steak to sear. Don’t touch it and let it sear very nicely on one side, then flip and let it sear on the other side. Insert a meat thermometer into the center of the meat, then transfer the skillet to the oven. Cook to your desired doneness. Remove from the oven and transfer the steak to a cutting board. Tent with foil and let rest for 5 minutes.
While the steak is in the oven, make the STEAK SAUCE: add the balsamic vinegar, garlic, and rosemary to a small saucepan. Boil over high heat until reduced by half. Let the mixture cool a bit, then add the remaining steak sauce ingredients. Whisk to combine. Taste for seasoning and adjust as needed. Let the steak sauce cool to room temperature before using, for best results.
Once the steaks are out of the oven and resting, place that same cast iron skillet over medium heat. Do not wipe it out. Add the radicchio and toss it around with tongs to sear and wilt it. Once it has wilted to your desired preference, add the gorgonzola and let it slightly melt, for about 1 minute. Taste the radicchio and see if it needs any salt; season accordingly to taste.
Slice the steak and serve with the steak sauce drizzled over and the radicchio on the side.
- Cacio e Uova Meatless Recipe from She Loves Biscotti
- Gnocchi alla Romana from Tramplingrose
- Italian Rice Balls from My World Simplified
- Rosemary Focaccia from Curious Cuisiniere
- Tomato Caprese with Burrata from Casa de Crews
- Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
- Braised Italian-Style Beef Short Ribs from Hardly A Goddess
- Bruschetta Chicken from Meal Planning Magic
- Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
- Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
- Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
- Classic Vodka Sauce from Cupcakes & Kale Chips
- Eggplant Parmesan from Rants From My Crazy Kitchen
- Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
- Florentine Pizza from A Mind Full Mom
- Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
- Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
- Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
- Mushroom Bolognese Pasta Recipe from Life Tastes Good
- Parma Rosa Baked Ziti from Palatable Pastime
- Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
- Pasta e Fagioli from Cindy’s Recipes and Writings
- Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
- Pesce all’Aqua Pazza from Monica’s Table
- Polenta-Crusted Italian Sausage Pies from Wholistic Woman
- Pumpkin Agnolotti from Jane’s Adventures in Dinner
- Shrimp Fra Diavolo from Grumpy’s Honeybunch
- Slow Cooker Lasagna from Food Lust People Love
- Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
- Tuscan Kale Pesto Risotto from Cooking Chat
- Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
- Tuscan Style Chicken Breasts from Simple and Savory
- Zuppa Toscana from Momma’s Meals
- Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
- Berry Tiramisu from That Skinny Chick Can Bake
- Cannoli Poke Cake from Moore or Less Cooking
- Cherry Walnut Biscotti from Pies and Plots
- Chocolate Tiramisu from Renee’s Kitchen Adventures
- Fiordilatte Gelato from Manu’s Menu
- Italian Cream Cheesecake from The Crumby Cupcake
- Lemoncello Tiramisu from The Redhead Baker
- Limoncello Cookies from Cosmopolitan Cornbread
- Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
- Panna Cotta with Fresh Berries from The Chef Next Door
- Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
- Strawberry Panna Cotta from From Gate to Plate
- Tiramisu Semifreddo from Tara’s Multicultural Table
- Wine and Cheese Chocolate Muffins from What Smells So Good?
- Zabaglione Gelato from Magnolia Days
- Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
- Easy Limoncello from Our Good Life
- Liquore all’Alloro from Culinary Adventures with Camilla
- Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement
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