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Steak with Herb Sauce (Bistecca Con Salsa delle Erbe

SAVEUR.com
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...
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Amanda Romberg Parry
Amanda Romberg Parry • 2 years ago

Mmmmmmm