Talk Takeaway: Cooking with Lidia Bastianich

Posted on Jul 30, 2013 10:45am

For The Talk's Food Festival, chef, best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business, Lidia Bastianich, stopped by for a Talk Takeaway: Cooking segment. Here are the recipes!


London Broil Steak with Sun-dried Tomatoes Marinade
Bistecca con Pomodori Secchi

This inexpensive cut of steak, when marinated and grilled, becomes tender and flavorful. The marinade is complex and full of flavors and leaves the steak packed with flavor. If the whole family is coming over just double the recipe, marinate it overnight and a tasty and economical meal will be ready for all.

Serves 6


1 cup red wine

½ cup oil-packed sun-dried tomatoes, drained

¼ cup packed fresh basil leaves

4 garlic cloves, crushed and peeled

1 teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

½ cup plus 2 tablespoons extra-virgin olive oil

1 (1 ¾ pound) boneless beef shoulder London broil steak, about 1 to 1 ½-inches thick


In a food processor, combine the wine, sun-dried tomatoes, basil, garlic, salt, and red pepper flakes. Pulse to make a chunky paste. Scrape down the sides of the bowl, and then with the machine running, pour in ½ cup of the olive oil in a steady stream to make a smooth sauce.

Put the steak in a resealable plastic bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.

Preheat the oven to 425 degrees F. Remove the steak from the marinade (but don't pat it dry, let the marinade coat it) and put it in a roasting pan. Drizzle with the remaining 2 tablespoons olive oil, and roast until medium rare, about 20 minutes. Remove to a cutting board, let rest for 5 to 10 minutes, then thinly slice against the grain and serve.

Tomato and Mint Salad
Insalata di Pomodori alla Menta

You are most likely accustomed to a tomato and basil combination but try this refreshing tomato and mint salad, a new twist to an old classic.

Serves 6


2 pound ripe tomatoes, cored and cut in 1-inch wedges

1 cup thinly sliced red onion

¼ cup loosely packed fresh mint leaves, shredded

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

½ teaspoon kosher salt

Freshly ground black pepper, to taste



Put the tomatoes in a salad bowl with the onion and mint. Toss with the olive oil and vinegar. Season with salt and pepper.

Ripe Nectarine, Blueberry and Prosecco Soup

Serves 8


10 ripe nectarines, peeled and sliced

½ cup powdered sugar

Juice of 2 oranges

Juice of 2 lemons

2 cups prosecco

30 mint leaves, torn into pieces

1 pint blueberries


Mix the sliced nectarines with sugar in a large bowl.  Mix orange and lemon juices with the prosecco, and pour over the nectarines.  Add half of the mint leaves and allow to marinate in the refrigerator for 20 minutes.  Stir in the blueberries, and garnish with the remaining mint.

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