Italian Style Steak 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.

STEAK OUT, ITALIAN STYLE

Steps:

• For the fries and Marsala mushrooms: Turn oven on 425 degrees F, a rack in lower third and another in upper third of oven.
• Gather bacon, fries, fresh and dried mushrooms, stock, butter, shallots, garlic, thyme, parsley, rosemary and steaks.
• Arrange bacon on broiler pan or wire rack over baking sheet. Arrange the waffle fries on a second large baking sheet. Place fries on top shelf and bacon below in oven. Cook bacon 15 minutes or until brown and very crisp (bacon is optional topping for fries). Cook waffle fries (or potato wedges) 25 minutes, turning once, then season with salt and pepper before topping and serving.
• Gill the portobellos (scrape the underbelly of caps) and thinly slice.
• Place dried mushrooms in small pot or pan, cover with stock or water, bring to a boil and reduce to 1/2 cup liquid, 6 to 7 minutes.
• Heat a large cast-iron skillet, cast-iron griddle or heavy skillet over medium-high heat for steaks.
• Heat a large skillet over medium-high to high heat with EVOO, 2 turns of the pan. Add butter to oil and melt. Add fresh mushrooms and brown, 5 to 6 minutes. Meanwhile, peel and chop shallot and grate or chop 2 cloves garlic; strip thyme leaves and chop; finely chop parsley. Add shallots and garlic to mushrooms with salt and pepper and thyme; stir, add Marsala and let it evaporate. Add porcini mushrooms and most of the stock; reserve the last of it as it may collect grit. Add the juice of a lemon and parsley, then reduce heat under the mushrooms to warm.
• Grab more ingredients: cream, cheese and chives.
• Heat cream and a clove of crushed garlic in small pot over medium to medium-high heat, reduce by a third and add gorgonzola; turn heat to low.
• For the sliced steak with rosemary: Season the steaks with kosher salt and coarse pepper. Strip rosemary leaves and coarsely chop, then rub into meat. Add olive oil to pan, 1 turn of the pan, add steaks and cook meat 8 minutes, turning occasionally. Brown and char a halved lemon with steaks the last minute or two. Reduce heat under pan and remove lemon, then add butter and crushed garlic to pan and spoon over meat. Remove meat and rest a couple of minutes, then slice against grain and top with lemon juice.
• Chop bacon, if using.
• Serve sliced steak with a small pile of greens to one side, mushrooms along the other side and waffle fries topped with gorgonzola sauce, bacon bits and chives at end of plate or platter.

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.

SICILIAN STYLE STEAK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
• Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
• Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

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 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.

ITALIAN SWISS STEAK

Steps:

• Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Remove meat form bag; pound to flatten. , In a large skillet over medium-high heat, brown steak on both sides in butter. Add the tomatoes, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes., Add green pepper and onion. Cover and cook 30-45 minutes longer or until meat and vegetables are tender. Sprinkle with cheese; cook for 2 minutes or until melted.

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 STEAK

Steps:

• Soak steak in Italian dressing several hours in refrigerator.
• Cut steak in 2 pieces.
• Combine flour, salt, and pepper.
• Pound into steak with meat pounder.
• In skillet, brown steak in oil; drain.
• Top steak with green pepper, onion, mushrooms, and combined tomato sauce, water, and spices.
• Cover and simmer 45 minutes or until veggies are tender.
• Top with cheese and continue cooking until cheese melts.
• Serve over hot cooked noodles.

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.

TUSCAN FLANK STEAK

Steps:

• Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
• Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
• Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
• Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
• Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.