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Chi Spacca Pepper Steak
  • Main Dishes
  • American
  • Barbecue
Lesson from Nancy Silverton's class

Video time: 24 min

Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.

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Nancy Silverton
Teaches her California cuisine
Join Nancy on a culinary journey to explore her simple, seasonal, and delicious Californian-Italian cooking style.

In this lesson

Grilling Steaks
Learn how to sear steak to perfection and make Nancy’s famous Chi Spacca pepper steak.
Chi Spacca Pepper Steak
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Pepper Steak Seasoning
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Wow your loved ones tonight with the food of the world’s greatest chefs, made by you.
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What you'll learn

Bacon Topping

Cook a large slab of smoked bacon in a sautée pan and mix with scallions for a delectable topping.

Grilling

Sear steak to perfection and make pepper-crusted steak with bacon and charred scallions at home.

Nancy Silverton
Teaches her California cuisine
Join Nancy on a culinary journey to explore her simple, seasonal, and delicious Californian-Italian cooking style.

Nancy Silverton
Teaches her California Cuisine

Nancy Silverton’s pitch-perfect palate leads her on an endless quest to make the most delicious food possible. Join the celebrated chef, author, and restaurateur, on a tasty adventure inside her inspiring kitchens in Panicale, Italy, and Los Angeles, California. Learn a lifetime of knowledge as Nancy teaches over 40 signature dishes and techniques, including her Caesar and other salads, Chi Spacca Pepper Steak, roasted veggies, and Mom’s Apple Pie.

Nancy’s lesson plan

Chef Nancy Silverton gives us a delicious taste of her world, starting in her summer home in Umbria, Italy, before taking us into her home and restaurants in Los Angeles, California.

Transport Osteria Mozza's legendary mozzarella bar to your next dinner party and pair it with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fett’unta — grilled bread drowning in olive oil.

Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.

From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.

Join Nancy inside her favorite kitchen in Panicale, Italy where she learns to make traditional tagliatelle from the world's foremost pasta authorities: two Italian nonnas!

Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.

Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.

Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.

The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that chef Deb Mikhail said that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.

Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level. An unforgettable side at your next dinner party.

We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn life changing cooking hacks and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.

Nancy serves dinner in her Italian garden with a cascade of contorni that highlight the season’s best: roasted tomatoes with thyme & black olives; roasted cauliflower with caraway seeds; baked cabbage with olive oil; and baked onions with sage and vinegar.

Feel at home with this comforting apple pie recipe. Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.

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What our students have to say

"Looks delicious and not too difficult to put together."

Emily E.

"It is a joy to see this done - especially not being afraid to use lots of freshly ground pepper."

Emily E.

"Looks delicious 😋-I think I might have drizzled the tiniest bit of fine olive oil at the very end..and then devour"

Daniella D.

"So far this is fantastically done!"

Christian D.

"Love this video and cannot wait to make this dish."

Cathy c.

"Excellent demonstration.. can’t wait to try."

Sonya M.

"I can't wait to try this pepper steak recipe during BBQ season. I am really enjoying YesChef!"

Denise L.

"Wow, I have been cooking steaks for years, but like Nancy, I like mine rare. I learned a lot about how the meat is being handled. Thanks you! Dinner tonight! :-)"

Marlene C.

"I'm excited to make this!"

Gayle w.

"Excellent recipe with great instruction. My 8-year-old son and I enjoyed making this and we all loved it!"

Amanda M.

"Love the wood-fired grill."

Linda W.

"I like the fact that it is a simple recipe."

Grace N.

"Looks absolutely awesome, Im adding this one to my repetoire!"

Jonathan R.

"Thank you for the great instruction as well as the ingredient list. This is a ‘must make”…."

Marylisa N.

"Nancy and Ryan are excellent teachers. Absolutely the best steak I've ever had and again, so appreciative of their expert and helpful advice."

Kelly W.

"This looks outstanding! I'm wondering, can the bacon/parsley mix be made earlier in the day (i.e., pre-party prep) and then added at the end?"

Tina S.

"Excellent information. Thank you Chefs!"

Elizabeth C.

"Great information in cooking!"

Tareyah K.

"This looks amazing. I cannot wait to try this… my husband even stopped to watch. My first lesson. It looks completely “doable” and delicious!"

Kate C.

"Looks so good. Another recipe that looks delicious, achievable and you still learn. Love how all the ingredients here are regular.Thanks!"

Dougie H.

"Great grilling tips!"

Larisa B.

"They both do a great job explaining what to do and why. It is like being in a really talented friend's kitchen. I also have Master Class, but so far really prefer YesChef."

Amber V.

"Made this recipe tonight with aged NY strips and it was excellent!"

Rubina O.

"Love this recipe, it turned out amazing and everyone loved it.  The video was very informative and well presented.  I really enjoyed the insight they provided."

Thomas W.

"So good recipe, I made it already 4 times, its great, thanks!"

Marcos M.

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