Sicilian Steak Bistecca Alla Siciliana Recipes

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SICILIAN STYLE STEAK



Sicilian Style Steak image

Any good cut of steak breaded with a mixture of bread crumbs and Parmesan cheese. You can use tenderloin fillet or porterhouse too.

Provided by BOBBYR1

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 2

Number Of Ingredients 6

1 cup Italian seasoned dry bread crumbs
1 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 tablespoon garlic powder
½ cup olive oil
2 (16 ounce) t-bone steaks

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.

Nutrition Facts : Calories 1383.1 calories, Carbohydrate 46.3 g, Cholesterol 294.3 mg, Fat 63.8 g, Fiber 3.4 g, Protein 147.1 g, SaturatedFat 24.5 g, Sodium 2467 mg, Sugar 4.8 g

BISTECCA ALL FIORENTINA



Bistecca all Fiorentina image

The classic Bistecca all Fiornentina is a large porterhouse steak that usually weighs about 1 kilo (2.2 pounds). In Tuscan restaurants the steak is offered by the "etto" or in 100 gram (4-ounce) increments. This great steak includes the strip loin and the fillet. When shopping for this dish, use the best meat, gray sea salt, course grind black pepper and the best balsamic vinegar that you can afford. The marriage of flavors from all of these ingredients will reveal a noble meal of authentic Italian cookery. As is true for all steak, to ensure a juicy, flavorful steak that cooks quickly, have the meat at room temperature before starting. Use a grill or thick cast iron pan and make sure that they are very hot. Always let the meat rest, at least 5 minutes, before carving and a sharp knife will glide right through.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h22m

Yield 4 servings

Number Of Ingredients 5

2 (2-pound) Porterhouse steaks, about 2 inches thick
Grey sea salt
Coarse grind black pepper
Pure olive oil
Great balsamic vinegar

Steps:

  • Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
  • Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
  • For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
  • Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)



Bistecca alla Fiorentina (Tuscan Porterhouse) image

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Provided by eat!

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 5

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Steps:

  • Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
  • Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
  • Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
  • Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
  • To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg

SICILIAN STEAK (BISTECCA ALLA SICILIANA)



Sicilian Steak (Bistecca Alla Siciliana) image

I found this recipe in the "Authentic Italian Recipes Cookbook", compiled by The Christopher Columbus Ladies Auxiliary of San Antonio, Texas. My husband loves this steak! It's a nice change from the normal way we grill our steaks. I serve it with either Fettuccini Alfredo or baked potatoes.

Provided by Kim D.

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 pieces steak, 1-inch thick, such as t-bone
2 garlic cloves, crushed
3/4 cup olive oil
1/3 cup fresh grated parmesan cheese
2 teaspoons oregano
1 cup breadcrumbs
salt, to taste
pepper, to taste

Steps:

  • Marinate steaks in garlic and olive oil for 30 minutes (15 minutes on each side).
  • Combine cheese, oregano and breadcrumbs, salt and pepper.
  • Dip steaks in the bread mixture.
  • Cook steaks under broiler, turning once.
  • For rare, cook 8-10 minutes; for medium cook 12-14 minutes; for well done cook 18-20 minutes.

CECI ALLA SICILIANA



Ceci alla Siciliana image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

6 cans (14 ounces each) chickpeas, drained and rinsed
2 1/2 cups celery, including some of the chopped leaves
1 cup red onion, minced
6 tablespoons minced fresh Italian flat-leaf parsley
1/2 teaspoon minced Calabrian chiles, or more to taste (can substitute with red chili flakes)
3 cloves garlic, minced
1 cup extra-virgin olive oil
3 tablespoons Champagne vinegar
Salt and freshly ground black pepper
2 loaves ciabatta or Italian bread
Extra virgin olive oil, for brushing

Steps:

  • In a large bowl, stir the chickpeas, celery, onion, parsley, chiles, garlic, olive oil, and vinegar. Season, to taste, with salt. Serve immediately or let stand for 1 or 2 hours and re-season just before serving.
  • Slice the bread into 1/2-inch thick slices. Toast on a preheated grill or in an oven for 4 to 5 minutes. Brush 1side with olive oil. Season with salt and pepper.
  • Spoon some of the chickpea mixture over the bread slices and serve immediately.

FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA



Florentine Style Steak -- Bistecca Alla Fiorentina image

My DD and SIL had their honeymoon in Italy in December. For a gift to her father, she sent 2 wonderful porterhouse steaks and a fabulous menu complete with recipes so that we could share Italy with them.

Provided by PaulaG

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

12 ounces pork fatback, cubed
12 garlic cloves, peeled
2 teaspoons dried rosemary
2 (24 -28 ounce) porterhouse steaks
coarse salt, to taste
pepper, freshly ground

Steps:

  • Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
  • Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
  • Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
  • Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
  • The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
  • When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
  • Serve and enjoy!

Nutrition Facts : Calories 855.5, Fat 63.1, SaturatedFat 25.3, Cholesterol 217.7, Sodium 182.1, Carbohydrate 3.3, Fiber 0.4, Sugar 0.1, Protein 64.6

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