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 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 STEAK

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.

ITALIAN PEPPER STEAK

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

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.

ITALIAN RIB EYE

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.