Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Chianti Braised Steak



CHIANTI BRAISED STEAK      
Carrabba's Restaurant Recipe

Serves 4-6

Dry Rub:
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steak:
2 pounds bottom round steak, tenderized about 1 inch thick
1/2 ounce dried porcini mushrooms, soaked in 1 cup of boiling water for 30 minutes, drained and roughly chopped
3 tablespoons olive oil
3 cups peeled and sliced yellow onions
1/2 large red bell pepper, sliced 1/2 inch thick
1/2 large green bell pepper, sliced 1/2 inch thick
1/2 pound crimini mushrooms, sliced 1/4 inch thick
2 tablespoons garlic, peeled and minced
1/4 cup brandy
1 cup Chianti
1 cup beef stock
2 bay leaves
2 sprigs fresh thyme
2 sprigs rosemary
kosher salt and freshly ground black pepper, for garnish
chopped fresh Italian parsley, for garnish

First, tenderize the meat by pounding it with a mallet until it is 1 inch thick. Mix the dry rub ingredients together. Rub all over the meat. Set aside.

Preheat the oven to 350 degrees.

In a large cast iron skillet, heat the oil over medium-high heat until it sizzles, about 2 minutes. Sear the steaks for 2 to 3 minutes on each side. Remove from the skillet and set aside.

Add the onions to the skillet and reduce the heat to medium. Cook for 5 minutes until they start to brown. Add bell peppers and continue to cook for another minute. Add the chopped mushrooms and garlic to the skillet  and cook for 2 to 3 minutes, stirring often.

And the brandy and scrape up any brown boots from the pan. And the Chianti, stock, bay leaves, thyme, rosemary and  pepper to taste.

Return the steaks to the skillet, cover and bring back to a simmer. Place in the oven and cook for 2 to 3 hours or until fork tender. Transfer the steak to a plate and cover with foil. Skim some of the fat from the surface of the gravy.. Reduce the liquid on medium-high heat until thick. To serve, spend some of the sauce over the steak and garnish with parsley.

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