Not Parma-John, Parma-Bruce
As a CERTIFIED CARNIVORE, I mentioned to Heather that the meat-eaters must be feeling left out, so I suggested a steak item. Of course, as you know, this comes with a story as do all of my entries.
Bruce was a friend of mine from the post-ski racing days when I worked in the ski industry and helped with the U.S. Ski Team and the Winter Olympics. I was living in New York at the time and frequented a restaurant on 63rd Street known as Il Vagabondo. The restaurant is still there today and was recently noted on the Food Network's The Best Thing I Ever Ate show as Emeril Lagasse's (aka Large-Assee) favorite veal Parmigiana.
When the waiter came to the table, I told him in half English and half bad Italian that my friend wanted a steak. A big steak. And he said, "No problema," and off he went.
Twenty minutes later he shows up with one of the most beautiful things I have ever seen. Probably a 2-lb., 3" thick New York strip covered in tomato sauce and melted cheese oozing over the top. Bruce had the biggest smile on his face I had ever seen and proceeded to eat the monster. I had a bite and it was fabulous!
|In the foreground is the Steak Parmigiana|
and in the background the Eggplant Parmigiana.
Start with the best quality steak, preferably grass-fed beef, you can find. I would suggest a 1-pound New York strip that is at least 1 1/2 inches thick. You'll also need the best quality tomato sauce or marinara, preferably homemade or at least Rao's in a jar. An easy vegetarian version of this recipe is to grill thick slices of eggplant.
1 New York strip steak (or for a vegetarian version slice eggplant into thick 1" slices lengthwise)
Extra virgin olive oil
Salt and pepper
Tomato sauce or marinara sauce, homemade or Rao's in a jar
1 or 2 slices of Muenster cheese, deli sliced
Freshly chopped parsley and oregano, for garnish
Splash a little olive oil on both sides of the steak (or eggplant) and sprinkle some salt and pepper as well.
Grill over a hot charcoal fire or gas grill to your desired doneness.
Spread a little tomato sauce on top of the steak and top with the Muenster cheese. Close the grill hood and allow the cheese to melt.
Remove the steak (or eggplant) from the grill and sprinkle with some chopped parsley and oregano. Serve immediately over a bed of tomato sauce along with a side of sketti topped with more tomato sauce.