Ingredients with Measurements:
- 4 Pecora steaks, 1 inch thick
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper.
3. Brush the mixture onto both sides of the Pecora steaks.
4. Place the steaks on the grill and cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F.
5. Remove the steaks from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill temperature: medium-high heat
Internal temperature of the Pecora steaks: 145°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 22g
Protein: 32g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 250mg
Substitutions for ingredients:
- Pecora steaks can be substituted with lamb or beef steaks.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add lemon juice to the marinade for a citrusy flavor.
- Substitute garlic with shallots for a milder flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Let the Pecora steaks rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the internal temperature of the steaks reaches 145°F.
- Brush the marinade onto the steaks just before grilling to prevent the garlic from burning.
Storage instructions:
Leftover Pecora steaks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Pecora steaks in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the grilled Pecora steaks on a platter with a sprig of fresh rosemary for garnish.
Garnishes:
Fresh rosemary sprigs
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic mashed potatoes
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Caesar salad
Troubleshooting advice:
- If the garlic burns on the grill, reduce the heat or move the steaks to a cooler part of the grill.
- If the Pecora steaks are tough, they may have been overcooked. Try reducing the cooking time or marinating the steaks for longer.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the internal temperature of the Pecora steaks reaches 145°F.
- Never leave cooked meat out at room temperature for more than 2 hours.
Food history:
Pecora is a type of sheep that is commonly found in Italy. It is known for its tender meat and mild flavor.
Flavor profiles:
The grilled Pecora steaks are infused with the flavors of garlic and rosemary, which complement the rich, meaty flavor of the Pecora.
Serving suggestions:
Serve the grilled Pecora steaks with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian