Shelly's Recipe

CHICAGO STYLE STEAK VESUVIO

Category: Beef Steaks

4 russet potatoes, cut Into wedges
1 tbsp Olive Oil
1 Minced Garlic
1 tsp dry rosemary and salt
1/2 tsp ground black pepper
1 cup dry white wine and beef stock
1/2 cup cooked peas
1 tsp Oregano
4 T-Bone or Porterhouse Steaks
Parboil potato wedges 12 to 15 minutes until almost tender; drain. In bowl toss potatoes with olive oil, garlic, rosemary, salt and pepper. Cover and reserve.

Cook potatoes in nonstick skillet over medium-high heat, turning occasionally until golden, about 10 minutes. Remove potatoes; keep hot. Deglaze skillet with wine and stock; reduce slightly. Add peas; heat through.

Meanwhile, season steaks with garlic, salt and pepper. Grill to desired doneness. Plate steak and potatoes. Pour wine mixture over steak and potatoes. Garnish with oregano. Serves 4