Friday, January 20, 2012

Steak Piadini with Gorgonzola and Creamy Horseradish Sauce

Today I have a special treat for you - a post from Nick! 


Although it took some initial convincing, my wife quickly relented and allowed me to purchase our first grill.  So, soon after we were married and moved to Lincoln, Nebraska, I purchased the grill.  Although I would have loved a Weber Performer charcoal grill, we live on the second floor of an apartment complex, so a gas grill made more sense for us.  After some research, I settled on a Char-Griller Grillin’ Pro gas grill for around $160.  After nearly five months of use, I have been happy with the grill and would recommend it to anyone on a budget. 

Although I have always been capable of grilling the basics, I recently began to attempt more complicated recipes.  Tonight marks my first foray into preparing a complex entrée on the grill.


Steak Piadini with Gorgonzola and Creamy Horseradish Sauce
This is a combination of two recipes, the steak sandwiches with grilled onions and creamy horseradish sauce and the steak and gorgonzola piadini, from Weber’s Way to Grill by Jamie Purviance.
Yield: 4 Piadinis

Piadini dough
1 ½ cups warm water
2 ¼ teaspoons active dry yeast
½ teaspoon granulated sugar
2 ¼ cups whole wheat flour
2 ¼ cups bread flour
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt

In a stand mixer bowl, combine the warm water, sugar, and yeast.  Allow to sit until a thin frothy layer forms, approximately five minutes.  Add the flour, oil, and salt and mix on low speed using a dough hook until the ingredients combine, approximately 1 minute.  Increase the mixer speed to medium and continue to mix until the dough is slightly sticky, smooth, and elastic.  You may need to add additional water 1 tablespoon at a time to get the correct consistency.  Form the dough into a ball and place in an oiled bowl.  Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours.  The dough should double in size.

Punch down the dough in the bowl.  Transfer the dough ball to a lightly floured surface and cut into 4 equal sized pieces.  Roll each dough piece into 8 to 10 inch float rounds.  Lay each round on an oiled piece of foil and lightly oil the top of each round.  I like to use our Misto oil sprayer for this.  Stack the rounds and set aside.

2 cups red wine (I used a malbec)
1 cup soy sauce
¼ cup balsamic vinegar
3 tablespoons brown sugar
1 tablespoon finely chopped garlic
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

½ teaspoon baking soda

Steak of your choice – I used rib-eye, but New York strip would work as well
2 red onions, sliced into ¼ inch rings
8 ounces crumbled gorgonzola cheese

Combine the marinade ingredients in a bowl and whisk together until the oil combines.  Pull out 1 cup and place in another bowl.  Add the onions to the 1 cup of marinade and gently stir to coat them.  Pour the additional 3 cups of marinade into a non-reactive baking dish and add the baking soda.  Put the steaks in the baking dish and turn to coat the steaks.  Allow to marinade at room temperature for 30 minutes, turning once.

Creamy horseradish sauce
½ cup sour cream
¼ cup prepared horseradish
Kosher salt
Freshly ground black pepper

Combine the ingredients in a small bowl.  Cover and place in the refrigerator to allow flavors to meld.

Prepare the grill for direct cooking over high heat on one side and direct cooking over medium heat on the opposite side.  Grill the steaks over direct high heat until done, approximately 6 to 8 minutes for medium rare, turning only once.  Remove the steak and allow to rest for 3 to 5 minutes.  Slice the steaks on the bias into thin strips.  Grill the onions over direct medium heat for 6 to 8 minutes, also turning only once.  Remove the onions from the grill and return to the bowl of marinade. 

While the steak rests and onions marinade, prepare the grill for direct medium heat.  Lay two dough rounds on the rill with the foil side up and remove the foil.  Grill until the rounds are golden brown on the bottom side, 2 to 3 minutes.  Flip the rounds and spread ¼ of the gorgonzola on the cooked side of the round.  Continue to grill until the round is crisp and the cheese is melted.  Repeat with the remaining dough rounds.

To assemble the piadini, pile onions on one half of the round and layer with steak.  Top with arugula.  Using a spatula, spread the creamy horseradish sauce on the other half of the piadini.  Fold the piadini in half and cut in half using a serrated knife.  Enjoy!


  1. That looks delicious! Is piadini sort of like a panini but much thinner or is more like a pita?

  2. It is more like a pita - I always think of it as sort of the Italian answer to the burrito :)

  3. We've had our Weber gas grill for 25 years together - my husband had another five with it (yes, we are that old) but once in a while - I want a gas grill- like now when it is zero out and the charcoal alone won't catch up. The steak is mighty-fine - and gorgonzola makes everything better.

  4. Yes, the gas grill is easy to start, which is nice! And cheese makes EVERYTHING better :)



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