Italian Steak Food

AUTHENTIC ITALIAN BRACIOLE RECIPE

Steps:

• In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
• Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
• Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
• Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.
• Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
• Serve hot along with the sauce!

ITALIAN MARINATED SIRLOIN STEAK

Steps:

• Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
• Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
• Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

STEAK FLORENTINE

Steps:

• Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
• Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
• Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

ITALIAN STEAK RECIPE -PALERMO STYLE

Steps:

• Preheat your broiler.
• Pat the steaks dry with paper towels and allow them to rest at room temperature for 20 minutes before cooking.
• Slice the tomatoes and add them to a broiler proof dish. Drizzle with a lug of olive oil and a good pinch of sea salt. Add half of the thyme leaves and a splash of wine.
• Broil the tomatoes for a few minutes until they burst and are charged around the edges and the top. Transfer to a serving plate together with all the juices.
• Meanwhile drizzle the steaks with a lug of liv oil and sprinkle generously with the salt and pepper. Massage the oil and spices into the steaks with your hands and set aside.
• Preheat a cast iron pan or griddle on medium high flame and sear the steaks for 3 minutes on each side for a medium rare steak.
• in a small bowl combine the capers, garlic, anchovies, bread crumbs with a lug of olive oil. Spoon the mixture on top of the steaks and transfer them to the broiler for a couple of minutes until golden brown on top, making sure not to burn them.
• Transfer the steaks on top of the broiled tomatoes and serve garnished with the remaining thyme leaves and a drizzle of extra virgin olive oil.

ITALIAN STEAKS

Steps:

• In a shallow bowl, whisk egg. In another shallow bowl, combine the bread crumbs, basil, oregano, salt and pepper. Cut steak into four pieces; dip each piece in egg, then coat with bread crumb mixture., In a large skillet, cook steaks in oil over medium-high heat for 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, heat sauce in a small saucepan. Spoon over steaks; sprinkle with cheese.

ITALIAN FLANK STEAK

Steps:

• In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
• Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
• Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
• Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
• To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
• Preheat oven to 300 degrees F.
• In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
• Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.