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Seared Flat Iron Steaks with Bagna Cauda

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5 comments

  • We have been making bagna cauda since the 70s…but we mince the garlic, use heavy cream not milk and do it on stove in cast iron pan over high heat and mix it all together…great with french bread…

    Scott Ralls
  • Wow! The Bagna Cauda was a perfect dip for the steak! I will put it with my favorite recipes book.

    Rocky
  • Oh yeah. This recipe was a winner at our house!
    Served with rice pilaf and garlic roasted green beans. Everyone said, “Make this one again.”

    Pake
  • Hi Melinda.
    I was able to bring the milk to a gentle boil. Perhaps turn your heat to high to achieve this, as all stoves are a little different.
    Thank you for your question.
    jill

    Jill O"Brien / Wild Idea Buffalo Co.
  • The instruction about the double boiler is confusing. If you put the milk and garlic in the top of a double boiler, you can’t bring them to a “gentle boil.” Only the water underneath will boil. Is that what you mean?

    Melinda

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