Bella Steak or Lamb Chop Dinner
A perfect summer dinner starring steak or lamb chop with several side dishes (green beans, corn on the cob, and potatoes,) especially timed and tailored for a Bella Stainless Steel Wood Fired Oven.
Ingredients
- 1 per person Ribeye steaks or lamb loin chops (You can use whichever cuts you prefer; I like ribeye or filet mignon and love lamb loin chops--they are always tender and the bone seems to impart extra flavor).
- 1 red onion Cut a large onion in half-inch thick slices, or quarter a small onion(s).
- Fresh whole green beans Stems removed
- Several Peeled garlic cloves (You can use fewer or omit entirely, but there is nothing like fire-roasted garlic! I recommend one clove per person at a bare minimum.)
- Small, whole and unpeeled yellow potatoes These are also called petite or new potatoes.
- 1 per person Corn on the Cob - 1 corn cob per person with all but the last few layers of husk removed.
- Grapeseed oil (Has a high smoking point and mild flavor)
- Salt and pepper
Instructions
- Build and start your fire and let it burn until the wood is white hot, but still mostly holding its shape. ~Meanwhile~
- Wash and dry the potatoes, then toss them in oil, salt, and pepper. Arrange the corn cobs and potatoes on the griddle.
- When the fire is ready, the thermometer should read around 650 degrees F (hotter is fine-- simply adjust cooking times or let the oven cool a bit after moving the fire). Carefully rake the coals to one side. Set the Tuscan Grill over the coals. (I am using only the thermometer on the oven, so I start my fire in the middle, then move it to the left, opposite the thermometer. The meat goes on the grill over the coals on the left, while I cook lower-temperature items on the right side. If you use an infrared thermometer, you can be much more precise with your oven temperatures and corresponding food placement.)
- Place the griddle with the corn and potatoes on the oven floor and shut the oven door. Let cook for 5-7 minutes, then rotate and let cook another for 5-7 minutes. Remove and cover with foil, leaving space between the potatoes and the foil. (It's OK if the corn cobs touch each other and the foil, as they are protected by the husks, which will be removed before eating.) Replace the griddle in the oven and shut the door. Let cook for another 15-20 minutes. ~Meanwhile~
- Remove steaks or chops from the refrigerator and let them rest at room temperature. (I have to leave mine inside because I live in a very windy place and don’t want the extra "seasoning" that’s blowing around.)
- Toss the green beans, onion, and garlic in oil, salt, and pepper. Place in the skillet. (At this point, my oven thermometer reads 400-450 degrees F; keep in mind it’s hotter on the other side of the oven.) Salt and pepper the steaks/chops and place them on the Tuscan Grill over the coals. Remove the griddle with the corn and potatoes and put the skillet in its place; shut the oven door. Leave the corn and potatoes covered while the meat and green beans cook.
- Cook your meat to the desired temperature, turning once; shake the skillet a couple times, eyeballing for doneness. (I go by smell--the nose knows.) It doesn’t take long to blister the green beans, so if you like well-done meat (mine is rare to medium rare,) put the skillet in a minute or two after the steaks (as this dish cools the most quickly.) Enjoy!