Bistecca with balsamic-roasted onion crostini
Roast
Roasting
We're back! And what a great time we had! I better watch out or Taylor will want to move to New York. And can I say how amazing the food is there? From the roasted almonds off the street to frozen hot chocolate at Serendipity3 to tapas at Pipa (honestly one of the best dinners we've had in our lives), New York City is one big culinary adventure. Next time we visit, forget the sights, we're eating our way through the city. :) While it was nice not to have to cook for a week, we're glad to be back in our own tiny kitchen. We both loved this recipe, it worked great for us as a main course but would also be fantastic as an appetizer. Is it just me or have we been using tons of red onions lately? Bistecca with Balsamic-Roasted Onion Crostini Recipe from Michael Chiarello. Makes 6-8 servings. We used a tenderloin steak, and it was delicious. Just whatever cut you use, be sure it's nice and tender. It's a bit tough to bite through the crusty bread and steak all at once, next time we'll slice
Share:
0
35
0
Comments