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Steak with Herb Sauce (Bistecca Con Salsa delle Erbe

A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. We featured it as part of Nancy Harmon Jenkins's The Essence of Olives. See the...
Amanda Romberg Parry
Amanda Romberg Parry • 2 years ago

Mmmmmmm