Italian Steaks Recipes

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.

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 BEEF

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

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.

ITALIAN-STYLE SALISBURY STEAKS

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.

ITALIAN MINUTE STEAKS

Steps:

• Sprinkle beef steaks with lemon-pepper seasoning. In 10-inch nonstick skillet, heat oil over medium heat. Cook steaks in oil about 10 minutes, turning once, until brown.
• Spoon half of the pasta sauce over steaks. Layer onion and bell pepper on top; spoon remaining sauce over vegetables. Sprinkle with cheese; reduce heat to low.
• Cover; simmer about 10 minutes or until sauce is hot and vegetables are crisp-tender.