Steak Pomodoro over Basil Risotto
This dish is proof that when you use high quality ingredients, you can let them speak for themselves. Juicy hanger steak is grilled to perfection, then topped with a vibrant Pomodoro tomato sauce. The steak is served on a bed of basil pesto-infused risotto and topped with creamy burrata for a perfectly balanced and flavorful meal.
Nutritional facts
Protein
59g
Carbs
24g
Calories
690kcal
Fat
38g
Ingredients
Veg, Tomatoes, Whole, Canned, Italian, Burrata Cheese, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Black Pepper, Garlic, Hanger Steak, Sugar, Onion, Kosher Salt, Shallot, Arborio Rice, Chicken Base, Crushed Red Pepper, Basil, White Wine, Italian Parsley, Basil Pesto, Parmesan Cheese
Contains milk, wheat, soybeans.
Reviews
3.2
Based on 166 reviews
Mary · 08/20/25
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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