Sicilian Steak Bistecca Alla Siciliana Recipes

Steps:

• Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
• Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
• For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
• Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
• Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
• Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Steps:

• Heat a grill or grill pan to medium-high. Rub the steaks with the garlic and a drizzle of olive oil. Grill the steaks, turning once, for 8 minutes for medium-rare. Season with salt and pepper.
• In a small bowl, mix the butter and anchovy paste. Dollop on top of the steaks.
• In a bowl, combine the tomatoes, olives, caper berries, onion, parsley and the remaining 2 tablespoon olive oil; season with salt and pepper. Top the steaks with the tomato salad.

Steps:

• Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
• Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
• Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
• The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
• When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
• Serve and enjoy!

Steps:

• Blend bread crumbs, Parmesan cheese, garlic salt, parsley and seasoning in medium bowl.
• Set aside.
• Cut round steak into individual serving size pieces, set aside.
• Beat 2 eggs in a separate shallow bowl.
• Grease or oil a 13 x 9 baking pan.
• Dip pieces into egg and then dredge in crumb mixture and lay in pan (do not overlap pieces).
• Preheat oven to 325°F.
• Lay tomato slices over breaded steak.
• Cover pan with foil and bake for one hour at 325.
• Pull foil off and bake for an additional 10 minutes.

Steps:

• Trim eggplant and cut into 1/2-inch pieces.
• In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
• Stir in tomatoes and break up with a wooden spoon.
• Add oregano, salt and red pepper flakes.
• Simmer for 15 minutes, stirring occasionally.
• While sauce is simmering, cook pasta following package directions.
• Drain, reserving 1 cup of the cooking water.
• Toss drained pasta with sauce.
• Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
• Stir in cheese, allow to melt slightly and serve.