SICILIAN STYLE STEAK
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
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
SICILIAN-STYLE GRILLED TUNA STEAKS
Enjoy the flavors of Sicily with these delicious grilled tuna steaks!
Provided by Kimberly Killebrew
Time 20m
Number Of Ingredients 15
Steps:
- Brush the tuna with some oil and sprinkle with salt and pepper. Heat the grill and brush the cooking grates with oil.
- Heat the oil in a small skillet over medium heat and cook the garlic for a minute. Add the tomatoes and cook for another couple of minutes. Add the wine and bring to a rapid boil for two minutes. Add all remaining ingredients except for the parsley and simmer uncovered for 5 minutes. Stir in the parsley and remove from heat.
- Sear the tuna steaks over high, direct heat for 1-2 minutes on each side. (For the best texture and to prevent becoming dried out tuna should be rare to medium rare on the inside.)
- Serve the tuna steaks immediately topped with the sauce.
Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 40 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 872 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SICILIAN TUNA
Categories Olive Tomato Marinate Quick & Easy Dinner Basil Tuna Celery Grill/Barbecue Healthy Capers Lemon Juice Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Marinate tuna:
- Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
- Grill tuna:
- Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
- Meanwhile, make sauce:
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
- Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.
SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)
Provided by Gianni Scappin
Categories Fish Olive Onion Tomato Sauté Dinner Raisin Seafood Tuna Healthy Capers Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
- 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
- 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
- 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.
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- Brush the tuna steaks with olive oil and sprinkle with salt and pepper. Heat the grill to high and brush the cooking grates with oil or spray with vegetable spray before lighting the grill.
- FOR THE SAUCE: Heat the olive oil in a small skillet over medium heat and cook the garlic for a minutes. Add the tomatoes and cook for another couple of minutes. Add the vermouth and bring to a simmer for two minutes. Add all the remaining ingredients except for the parsley and simmer uncovered for 4 minutes. Stir in the parsley and remove from heat.
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- Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Cast Iron Grid, to 200°C. Peel and finely chop the garlic to prepare the salsa. Cut a cross shape in the skin on the bottom side of the tomatoes. Immerse them 10 to 15 seconds in boiling water and then plunge them into cold water. Remove the skin and cut the tomatoes into cubes. Cut the olives into slices and finely grate the lemon peel; cut the lemon into segments or slices to serve with the steak at a later stage. Remove the parsley leaves from the stalks and chop finely.
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