Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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NY Steak al Forno

Maggiano's Little Italy Copycat Recipe

1 large New York steak
1 tablespoon herb marinade
salt and pepper mix
1 tablespoon garlic butter
3 oz.roasted portabella mushrooms
1/2 cup sauteed red onions
3 oz.balsamic sauce
1 tablespoon butter
1 tablespoon basil parsley mixed
2 ounces Gorgonzola cheese, sliced (See note below)

Herb Marinade: (use 2 tablespoons)
1/2 cup olive oil
1/4 cup finely chopped fresh rosemary leaf
1/4 cup finely chopped fresh thyme leave
1/4 cup finely chopped fresh sage leaf
1/4 cup finely chopped garlic
1 tablespoon whole black peppercorn, freshly ground

To prepare the herb marinade: Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.

To Cook: Coat with the herb marinade and season meat well with the salt and pepper mix. Mark the steak on the high side of a boiler allowing a deep brown crust to form.  Turn it over and continue cooking on high heat until deep brown on all sides.  Halfway through the cooking the garlic butter on top of the steak.  Finish cooking in over or on the low side of the broiler.

Sauce: Heat on the griddle the roasted portabello mushrooms and the sauteed red onions.Heat in a saute pan the balsamic sauce.  Then add the mushrooms and red onions to the pan. Finish the sauce with the whole butter and the basil/parsley.

To Serve: Place the Gorgonzola on top of the steak (do not melt in the oven). Place the mushrooms on the base of a large oval plate.  Place steak on top of the mushrooms.  Pour sauce on plate and drape onions over the top of the steak on an angle...falling onto the plate.

For Gorgonzola: Slice into 1 ounce portions about 1/4 inch thick.  Layer between parchment paper cut to accommodate each slice.  Then crumble gorgonzola.

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