Dish

Costata di manzo con cipolle

Ribeye steak with onions

Costata di manzo con cipolle is made by grilling a thick cut of steak and topping it with caramelized onions. The steak is seasoned with salt and pepper, and can be cooked to your desired level of doneness. Some variations of the dish include adding mushrooms or blue cheese to the steak.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Beef Dish

Origins and history

Costata di manzo con cipolle has been a staple in Italian cuisine for centuries. It is believed to have originated in Tuscany, where beef is a popular ingredient.

Dietary considerations

Gluten-free

Variations

Some variations of the dish include adding mushrooms or blue cheese to the steak.

Presentation and garnishing

To ensure that the steak is cooked evenly, make sure to let it rest at room temperature for at least 30 minutes before grilling. You can also marinate the steak in olive oil and garlic for added flavor. Costata di manzo con cipolle is typically served on a large platter, with the steak and onions arranged in a circular pattern. The dish can be garnished with a sprinkle of fresh herbs or a drizzle of balsamic vinegar.

Tips & Tricks

For a more tender steak, try using a meat tenderizer or scoring the surface of the steak before grilling. Make sure to keep an eye on the onions while they are caramelizing, as they can easily burn if left unattended.

Side-dishes

Costata di manzo con cipolle pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Barolo. It can also be served with a side of roasted potatoes or grilled vegetables.

Drink pairings

Costata di manzo con cipolle pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Barolo. It can also be served with a side of roasted potatoes or grilled vegetables.