SICILIAN STEAK (BISTECCA ALLA SICILIANA)
I found this recipe in the "Authentic Italian Recipes Cookbook", compiled by The Christopher Columbus Ladies Auxiliary of San Antonio, Texas. My husband loves this steak! It's a nice change from the normal way we grill our steaks. I serve it with either Fettuccini Alfredo or baked potatoes.
Provided by Kim D.
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate steaks in garlic and olive oil for 30 minutes (15 minutes on each side).
- Combine cheese, oregano and breadcrumbs, salt and pepper.
- Dip steaks in the bread mixture.
- Cook steaks under broiler, turning once.
- For rare, cook 8-10 minutes; for medium cook 12-14 minutes; for well done cook 18-20 minutes.
BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
SICILIAN STEAK
Got this while going through a bag of old recipes. The recipe didn't specify the size round steak, but I used a 1 lb steak and had extra breading, so I'd guess about 1 3/4-2lb would work with the bread crumb mix. The round steak came out nice and tender.
Provided by pines506
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)
Provided by Gianni Scappin
Categories Fish Olive Onion Tomato Sauté Dinner Raisin Seafood Tuna Healthy Capers Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
- 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
- 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
- 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.
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- On a clean surface working with 1 package of sliced steak at a time layout the slices flat on wax paper.
- Scatter bread crumbs over the steaks then again with grated pecorino cheese. Lightly drizzle olive oil over the cheese.
- Lay a slice or two of prosciutto on top, then in the center (or at the end of one side) add a chunk of provolone cheese, green onions, and a sprig of fresh parsley on top (which I forgot to add).
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