I originally posted this dish almost 4 years ago and thought it the perfect entry for Wayback Wednesday today; something I want to try and do on a regular basis. So many great recipes are hidden in archives and I want to share them with the world YOU! I had volunteered at that time to host a group of local business owners who were all on Twitter (many brand new users too) and this was an easy dish to prepare for a crowd but it has a really spectacular presentation. Beyond that the combination of ingredients are just perfect together. When I made it again last week I had every intention of doing a new photo but, well, company was arriving and wine was in hand and somehow that never happened!
I’ve been working diligently towards moving A LOT of recipes from the original website I started in 1994 to this blog (as evidenced by many without photos that are dated in the 90′s). I enjoy the creative process of cooking, photography and blogging something new much more than that chore but this was always meant to be a repository of my favorites and some of the older recipes are too good to go by the wayside. I have a creative side that has always shown itself in decorating my home, creating an outdoor space and in cooking for family and friends but the photography piece is newer and more challenging. Very challenging! I enjoy it and am sort of amazed myself how it’s taken over space in my home. My new home has an entire room next to the kitchen dedicated to this ‘hobby.’ This photo is older and I thought good enough to represent this dish but I’m going to have to make it again sooner than four years down the road; not just because I need that photo but because I’ve been reminded of just how tasty this layered dish of flank steak, pesto, mashed potatoes and Gorgonzola cheese is.
The recipe comes from Colorado Classique – the latest cookbook by The Junior League of Denver. I’ve been collecting cookbooks from the Junior League since moving to Denver almost 28 years ago. I wanted something with local flavor and Colorado Cache, published in 1978, was my first and it’s still a favorite. It led me to my all time favorite Flank Steak recipe and was the start of my love affair with French Silk Pie.
That first cookbook was spiral bound and I’ve actually had to replace it from so much use but the later versions are beautifully bound and photographed and Colorado Classique is no exception. Great photos abound along with a superb collection of recipes from hundreds of home cooks and 25 of the finest restaurants and hotels in Colorado. This recipe was provided to the authors of the book by Panzano’s in Denver and I know I’m most grateful.
All of the Junior League of Denver cookbooks are available online and I highly recommend them if you love collecting regional cookbooks; I seriously think they are some of the best.
I used a grill pan to make this last week because my grill needed some spiffing up. After spending most of yesterday cleaning my patio and grill I’m ready; I didn’t grill at all last summer while staying with neighbors during my house construction and I am literally salivating at all the things I want to make. Pizza might be on that list but right now I just know this one will be done again!
Bisteca ala Panzano’s via Junior League of Denver; A Cookbook & A Contest!
Ingredients
For the Pesto:
Preparation
To Make the Pesto:
Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil and process until fully incorporated and smooth. Fold in cheese. If not using immediately, cover with a thin film of olive oil and plastic wrap pressed on the surface. Or, in my case? Open jar lid.
To Prepare the potatoes: (I left the skins on. I think I like the flavor but I know I like the ease!)
Cook in salted water til fork tender15-30 minutes depending on the size of your potato pieces. Drain and either put through ricer or use potato masher til no large pieces remain. Add butter and milk. Combine thoroughly but do not over-mix. Season with salt and pepper, cover and set aside.
Grill the steak to desired temperature; be careful with skirt or flank steak - both are lean and get tough and dry if cooked too long...I say NEVER more than medium and medium rare is best; 5-7 minutes per side maximum. Let rest before slicing into thin serving portions.
Toss greens with olive oil and balsamic vinegar and add salt and pepper to taste.
The Presentation:
Spread some pesto on the bottom of 4 dinner plates; covering about 5-6 in radius
Place a large scoop of potatoes on top of pesto; spreading out but leaving some pesto showing
Place a couple of slices of flank steak on top of potatoes
Top steak with greens
Garnish with Gorgonzola
2.4
http://www.creative-culinary.com/bisteca-denver-panzanos/
This recipe brought to you by Creative Culinary | A Food and Cocktail Blog | Website: www.creative-culinary.com
Wine Recommendation
Anniversary meals call for a special wine – an opportunity to spend a bit more than you might on the everyday, Tuesday night bottle. The bisteca recipe that accompanies such an occasion melds an earthy component from the pesto and arugula with a savory richness of the beef and gorgonzola. The perfect bottle? A 2007 Pallieres Racines Gigondas. That’s a mouthfu!
Gigondas is where the wine comes from, a region located just next door to the famous Chateauneuf du Pape. This wine is loaded with delicious fruit and tannins that can stand up the the big beef flavor, but also provides secondary, earthy and gamey flavors that will work well with the pesto and greens. Enjoy!
