Italian Steaks Recipes

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ITALIAN MARINATED SIRLOIN STEAK



Italian Marinated Sirloin Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h5m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, grated
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons honey
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

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.

ITALIAN STEAKS



Italian Steaks image

These tender steaks make a quick and flavorful entree. Kids will love the pizza-sauce topping, and you'll love that they're getting a nutritious supper. Mary Hankins - Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 large egg
1/2 cup seasoned bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1 beef top sirloin steak (1 pound)
1 tablespoon canola oil
1 cup pizza sauce
1/4 cup shredded Italian cheese blend

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.

Nutrition Facts : Calories 264 calories, Fat 11g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 435mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

ITALIAN BEEF



Italian Beef image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield about 12 sandwiches

Number Of Ingredients 16

4 ounces dried basil
2 ounces dried oregano
1 ounce black pepper
1 ounce garlic powder
1 ounce onion powder
1/2 ounce kosher salt
1 quart beef stock
One 6- to 7-pound eye-of-round beef roast, trimmed
5 ounces beef base
2 ounces black pepper
8 cloves garlic
3 celery stalks, chopped
2 bay leaves
2 large onions, with skins, chopped
Hoagie rolls, for serving
1 quart hot or mild giardiniera, for serving

Steps:

  • For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
  • For the meat: Preheat the oven to 350 degrees F.
  • Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
  • Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
  • For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
  • To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

SAUCY ITALIAN STEAK



Saucy Italian Steak image

It's Italian night! Beef is slowly oven-baked in Italian sauce for optimum tenderness and delicious flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 7

1 boneless beef round steak, 3/4 thick (1 1/2 lb)
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 jar (14 oz) fat-free tomato pasta sauce (any variety)
2 cups frozen cut green beans
1/4 cup sliced ripe olives

Steps:

  • Heat oven to 375°F. Remove fat from beef. Mix flour and pepper; rub over both sides of beef, shaking off excess. Cut beef into 6 serving pieces.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook about 5 minutes, turning once, until brown. Place beef in 11x7-inch (2-qt) glass baking dish. Pour spaghetti sauce over beef. Cover with foil.
  • Bake about 1 hour. Uncover and place green beans around beef. Cover and bake about 30 minutes longer or until beef is of desired doneness. Sprinkle with olives.

Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 85 mg, Fiber 2 g, Protein 35 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 7 g, TransFat 0 g

ITALIAN-STYLE SALISBURY STEAKS



Italian-Style Salisbury Steaks image

This is my husband's favorite. He loves it! If you like, you can top each serving with mozzarella or Parmesan cheese. -Heather Nalley, Easley, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 large egg, beaten
1 teaspoon Worcestershire sauce
1/2 cup seasoned bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 pound ground beef
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (8 ounces) Italian tomato sauce

Steps:

  • In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. In a large skillet, brown patties in oil on both sides. Drain., In a small bowl, combine diced tomatoes and tomato sauce. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Freeze option: Freeze individual cooled steaks with some tomato mixture in resealable freezer bags. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 359 calories, Fat 20 g fat (6 g saturated fat), Cholesterol 123 mg cholesterol, Sodium 1104 mg sodium, Carbohydrate 21 g carbohydrate (7 g sugars, Fiber 2 g fiber), Protein 26 g protein.

ITALIAN STEAK



Italian Steak image

Make and share this Italian Steak recipe from Food.com.

Provided by Gingerbear

Categories     Sauces

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs chuck steaks
2 tablespoons oil
1/2 lb mushroom, sliced
1 clove garlic, minced
1/2 cup onion, chopped
2 tablespoons green peppers, chopped
1/3 cup chili sauce
1/4 cup water
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 cup stuffed olives, sliced

Steps:

  • Brown meat in hot oil; remove to oven dish.
  • Sauté mushrooms, garlic, onion and green pepper until soft.
  • Stir in remaining ingredients.
  • Pour over steak.
  • Cover tightly and bake 1 1/2 to 2 hours in 325º oven or until meat is very tender.

Nutrition Facts : Calories 540.6, Fat 41.1, SaturatedFat 14.7, Cholesterol 118.8, Sodium 825.5, Carbohydrate 7.6, Fiber 1.5, Sugar 2.4, Protein 34.2

ITALIAN PEPPER STEAK



Italian Pepper Steak image

I was having a huge steak craving, but it's like the world was consipring against me--the restaurants nearby had both run out of beef! So I pulled this recipe from TOH and decided to resolve the issue in my own kitchen. I didn't have many leftovers, even though I was the only one eating it. And I got jealous glares from everyone who had to smell the heated leftovers in our small office the next day.

Provided by anonymous23

Categories     Steak

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon italian seasoning, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 lb boneless beef top sirloin steak, trimmed
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
1 medium onion, julienned
6 garlic cloves, peeled and thinly sliced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes, drained
1 teaspoon balsamic vinegar

Steps:

  • Combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Rub mixture over both sides of steak; set aside.
  • In large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender.
  • Add tomatoes and remaining Italian seasoning, salt and pepper. Stir.
  • Reduce heat; cover and simmer for 5 minutes. Remove from the heat.
  • Stir in vinegar; keep warm.
  • Place steak on a broiler pan coated with nonstick cooking spray. (I used my Calphalon hard anodized skillet.).
  • Broil 4-6 inches from the heat for 4-8 minutes on each side or until desired doneness.
  • Let stand for 5 minutes before slicing.

STEAK WITH PIZZAIOLA SAUCE



Steak with pizzaiola sauce image

Try this recipe for a melt-in-the mouth steak with simple Italian sauce

Provided by Good Food team

Categories     Supper

Time 28m

Number Of Ingredients 7

2 tbsp olive oil
300-350g/10oz-12oz beef steak , such as sirloin, rump or ribeye, about 2cm/¾in thick
250g vine-ripened tomato , or 400g can chopped tomatoes
2-3 fat garlic clove , chopped
2 tbsp extra-virgin olive oil
pinch dried oregano or marjoram
6large basil leaves , roughly torn

Steps:

  • Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
  • When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through - this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
  • Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.

Nutrition Facts : Calories 500 calories, Fat 39 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.22 milligram of sodium

ITALIAN RIB EYE



Italian Rib Eye image

Boneless rib-eye with a flavorful Italian glaze.

Provided by Devan Robertson

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 3

Number Of Ingredients 10

10 cloves garlic, roughly chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon kosher salt
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon white pepper
3 (10 ounce) boneless beef ribeye steaks, cut 1 inch thick

Steps:

  • Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

Nutrition Facts : Calories 1077.8 calories, Carbohydrate 5.7 g, Cholesterol 187.6 mg, Fat 93.9 g, Fiber 0.5 g, Protein 50.7 g, SaturatedFat 28.5 g, Sodium 2082.7 mg, Sugar 1.6 g

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