Roman Steaks Food

ROMAN STEAKS

Roman Steaks image

This simple recipe, which is adapted from "Mediterranean Cooking" by Paula Wolfert, was brought to the Times by Julia Reed in a 2004 article about easy Italian cooking. Ms. Reed said it was her favorite summer steak recipe, and for good reason: It requires very little effort and just a handful of ingredients to yield spectacular results.

Provided by Julia Reed

Categories dinner, easy, weekday, meat, main course

Time 2h25m

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

2 large garlic cloves, peeled and finely chopped
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
Kosher salt and black pepper
2 rib-eye steaks, each at least 1 pound and 1-inch thick
Juice of 1 lemon

Steps:

Using a mortar and pestle, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish. Rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap, and marinate for up to 2 hours at room temperature, or refrigerate for several hours or up to overnight, turning once or twice.
If steaks have been refrigerated, let them come to room temperature before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from the heat source and heat broiler.
Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 41 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 19 grams, Sodium 512 milligrams, Sugar 0 grams, TransFat 2 grams

ROMANIAN STEAK

Romanian Steak image

Provided by Food Network

Categories main-dish

Time 2h27m

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 cloves garlic
1 cup vegetable oil
1/2 cup olive oil
6 Romanian tenderloins, flank steaks or rib-eye steak
4 large portobello mushrooms
Salt and pepper

Steps:

Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

ROMAN STEW

Roman Stew image

An Italian beef stew that only needs a red wine to make a delightful meal that will be popular with everyone. Posted for ZWT3

Provided by Julie Bs Hive

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean beef
1 tablespoon butter
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
1/2 large onion, sliced
2 garlic cloves, minced
1 cup crushed tomatoes in puree
1/2 cup chopped parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
salt
1/2 cup red wine
1/2 cup beef broth
1/2 cup grated parmesan cheese

Steps:

Cut meat into 1-in cubes and brown in butter and oil over medium heat using a large pot. Remove.
Sauté mushrooms for 3-4 minutes. Remove. Sauté onion and garlic 3-4 minutes. Add tomatoes, parsley and seasonings. Simmer 5-19 minutes.
Add wine, broth, and cheese. Simmer 5 minutes longer. Stir in meat and mushrooms.
Cover and cook for 1 hour. Add a little water or broth if needed.
Good served with either rice cooked in broth or oven-roasted potatoes, broccoli and crisp rolls.

Nutrition Facts : Calories 325.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 85.6, Sodium 363.8, Carbohydrate 6.2, Fiber 1.2, Sugar 2.1, Protein 30.9

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