Hi all,
today me, my wife and our little child we've spent a beautiful day at the sea of our wonderful Puglia (Italy), with our camper:
I have fished some sea urchins. Not all italian people eat them, we eat them expecially in the south of Italy. For me they have the best taste, above everything. They will be the entree for the dinner.
For dinner, let's have a chuck steak: 1 for me and my wife, thickness about 2 finghers, weight about 600gr (1,3lbs), reverse seared:
I have a little grill with me, veeery little, but useful:
Salt and pepper on both sides, then 10 mins per side indirect...till about 120 degrees....in the meantime contemplating the sea:
Then 2 mins per side direct, the grate just above the charcoals.
Let the steak rest for about 5 mins on a plate, over a thin bed of extra virgin olive oil (my father makes this wonderful oil with our olives :biggrin1, some chopped garlic, some rosemary and some sage.
In this 5 minutes, we've had some spaghetti with olive oil, garlic, choped parsley and the fruit of the sea urchins (sorry, no spaghetti photo, just the sea urchins fruit):
And finally it's chuck steak time:
Chuck steak for me is one of the best cuts, pure beef taste, and this was very tasty.
*Last bite, it was the best:
What a day, and what a dinner!
Thank you for watching, bye bye! :becky:
today me, my wife and our little child we've spent a beautiful day at the sea of our wonderful Puglia (Italy), with our camper:
I have fished some sea urchins. Not all italian people eat them, we eat them expecially in the south of Italy. For me they have the best taste, above everything. They will be the entree for the dinner.
For dinner, let's have a chuck steak: 1 for me and my wife, thickness about 2 finghers, weight about 600gr (1,3lbs), reverse seared:
I have a little grill with me, veeery little, but useful:
Salt and pepper on both sides, then 10 mins per side indirect...till about 120 degrees....in the meantime contemplating the sea:
Then 2 mins per side direct, the grate just above the charcoals.
Let the steak rest for about 5 mins on a plate, over a thin bed of extra virgin olive oil (my father makes this wonderful oil with our olives :biggrin1, some chopped garlic, some rosemary and some sage.
In this 5 minutes, we've had some spaghetti with olive oil, garlic, choped parsley and the fruit of the sea urchins (sorry, no spaghetti photo, just the sea urchins fruit):
And finally it's chuck steak time:
Chuck steak for me is one of the best cuts, pure beef taste, and this was very tasty.
*Last bite, it was the best:
What a day, and what a dinner!
Thank you for watching, bye bye! :becky: