Steak Pomodoro over Basil Risotto
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
42g
Carbs
16g
Calories
630
Fat
45g
Ingredients
Grass-Fed Skirt Steak, Veg, Tomatoes, Whole, Canned, Italian, Burrata Cheese, Butter, Extra Virgin Olive Oil, Black Pepper, Garlic, Sugar, Onion, Kosher Salt, Shallot, Arborio Rice, Chicken Base, Crushed Red Pepper, Basil, White Wine, Italian Parsley, Basil Pesto, Parmesan Cheese
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About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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