Pounded Steak A La Morrelli Food

POUNDED STEAK A LA MORRELLI

Steps:

• Preheat the oven to 350F degrees.
• Combine the flour and the salt.
• Next, cut the beef in half and coat it in the flour mixture.
• Pour enough oil to cover the bottom of your skillet and heat on medium-high.
• While it is heating, combine the tomatoes, celery, carrots, and Worcestershire in a medium bowl.
• When the oil heats up, add several pieces of beef and brown on both sides. (It's not supposed to cook all the way).
• When the meat is browned, set aside on paper towels to drain. Add the remaining flour to the pan drippings.
• Stir in the tomato mixture and stir constantly until it's thick and bubbly.
• Put the meat in baking dish, (I use two 7 1/2 square dishes, but it calls for a 12 x 7 1/2 dish. Take your pick) then pour the skillet mixture over it.
• Cover the dish and bake for about an hour (when the meat is cooked all the way through).

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

POUNDED FLANK STEAK WITH ZUCCHINI SALSA

Steps:

• Toss zucchini, vinegar, chopped oregano, and 1/4 cup oil in a medium bowl to combine; season zucchini salsa with salt and pepper. Set aside.
• Prepare a grill for high heat. Meanwhile, flatten your steak. Cover a cutting board with a long piece of plastic wrap and set steak on top; fold plastic over steak to cover. Using the smooth side of a meat mallet, pound steak to about 1/2" thick. (Don't hold back; you want it good and roughed up.) Pat steak dry with paper towels; season generously with salt and rub a bit of oil all over. Grill until browned, about 2 minutes per side for medium-rare. (You might not get that much color on this steak because it's so thin, but you don't want it to be overcooked.) Transfer steak to a cutting board and let rest 5-10 minutes. Cut in half lengthwise with the grain, then slice thinly against the grain.
• Arrange steak on a platter and spoon half of reserved salsa along with some juices over steak. Top with oregano leaves. Serve remaining salsa alongside.
• Do Ahead
• Zucchini salsa can be made 1 day ahead. Cover and chill.