Recipe courtesy of Gioco
Episode: Chicago
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Heat grill to medium-high to high heat.

Combine 1 tablespoon olive oil, rosemary leaves, salt and pepper and rub over the meat. Place on the grill and crosshatch the meat on both sides. Continue this process until the meat reaches desired temperature.

In a hot saucepan cook the dandelion greens with 1 teaspoon garlic and 1 1/2 teaspoons oil. In a different hot saucepan cook the onions with remaining teaspoon garlic and 1 1/2 teaspoons oil. Warm the Barolo sauce in a separate saucepan and serve over the medallions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Everything Salmon Fillets and Cream Cheese Potatoes

Recipe courtesy of Food Network Kitchen

Grilled Shrimp

Recipe courtesy of Rachael Ray

Grilled Scallops

Recipe courtesy of Lan Chirico

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories