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Steak Pomodoro over Basil Risotto

by Larry and Marc Forgione

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

This dish is proof that when you use high quality ingredients, you can let them speak for themselves. Juicy grass-fed grilled skirt 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

51g

Carbs

16g

Calories

730kcal

Fat

52g

Ingredients

Grass-Fed Skirt Steak, Veg, Tomatoes, Whole, Canned, Italian, Burrata Cheese, Basil Pesto, Extra Virgin Olive Oil, Arborio Rice, White Wine, Parmesan Cheese, Italian Parsley, Shallot, Onion, Butter, Chicken Base, Kosher Salt, Sugar, Black Pepper, Basil, Garlic, Crushed Red Pepper

Contains milk, wheat, soybeans.

Reviews

3.2

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 166 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

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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