Backyard BBQ (1)
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
These two delicious sauces can be used at home to dress up leftover meats.
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.