The Talk: Lidia Bastianich London Broil Steak & Tomato Mint Salad

The Talk: Lidia Bastianich Recipes

Chef Lidia Bastianich cooks up the most savory Italian meals. Here are three of her recipes that are sure to entertain this summer.

The Talk: Lidia Bastianich London Broil Steak with Sun-dried Tomatoes Marinade

Here’s what you need: 

• 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

Here’s how you do it: 

In a a food processor, combines the wine, tomatoes, basil, garlic, salt, and red pepper flakes. Pulse this into a chunky paste. Scrape the down the sides of your bowl to get all of it nicely mixed. Now, with the machine running, pour in 1/2 cup of olive oil in a steady stream. The sauce should smooth.

Next, put the steak in a plastic bag and pour in the marinade. You can let this go in the fridge for about an our to overnight.

With the oven preheated to 425 degrees, remove the steak from the marinade. Let the marinade coat the meat and pour the extra over it. Put it in a roasting pan and drizzle the rest of the olive oil on top. Roast this until medium rare, or about 20 minutes. Put the cooked meat on a cutting board let it rest for about 10 minutes. Then, slice thinly against the grain and serve.

The Talk: Lidia Bastianich Tomato Mint Salad Recipe

Here’s what you need:

• 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

Here’s what you do: 

Put the cut tomatoes in a salad bowl with the onion and mint. Toss in the olive oil and vinegar, then season with salt and pepper. Voila! That’s it!

The Talk: Lidia Bastianich Ripe Nectarine, Blueberry and Prosecco Recipe

• 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

Here’s how you do it: 

Mix the nectarines with the sugar in a large bowl. Mix the orange and lemon juices with the prosecco and pour over the nectarine. Use half the mint leaves and let this marinate in the fridge for about 20 minutes. Stir in the blue berries and garnish with the remaining mint before serving.