The Piedmontese
is an Italian breed of domestic cattle that originated in the region of
Piedmont, in north-west Italy. The Piedmont region of northwest Italy is known
for its robust history of fine wines and rich cuisines. The breed of cattle is
prized for its significantly greater muscle mass compared to other cattle
breeds. At the same time, muscle fibers remain tender without the need for
excess marbling. The result is consistently superior beef that is both lean and
tender.
To begin, select a luscious looking Sirloin 1 and 1/2 lb. from your local butcher. Prepare for cooking by marinating for 3 hours in balsamic vinegar, olive oil, garlic powder and kosher salt with a sprinkle of dried herbs: rosemary, mint and oregano. When you are ready to cook and if you are cooking indoors, first sear the steak in a hot skillet of olive oil. From there, move the steak to a broiler for 6- 8 min.
In this time, saute sliced mushrooms in the marinating juices left from the steak on med. heat until they begin to color, then add fresh washed asparagus of mid length, add some olive oil and dried herbs along with a pinch of salt and cover for 5 min. Then just before the steak is finished, turn up the heat to high and blacken.
~ Tutti a Tavola!
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