Moms Mediterranean Steak Sauce Recipes

MEDITERRANEAN MEATBALLS

Steps:

• For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.

MEDITERRANEAN STEAK AND POTATOES

Steps:

• Preheat the oven to 450˚ F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water.
• Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn't have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.
• Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.
• Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables.

MOM'S MEDITERRANEAN STEAK SAUCE

Steps:

• 1. Heat some olive oil in a saucepan on medium heat.
• 2. Add the chopped garlic and onion and fry until slightly browned.
• 3. Add the tomato sauce, red wine, olives, and oregano.
• 4. Add salt and pepper if desired.
• 5. Simmer on low heat for approximately 15 minutes.
• 6. Serve over steak or any meat you like!

MOM'S STEAK SAUCE

Steps:

• Mix everything together in a small saucepan.
• Bring to a boil.
• Cool.
• Serve as a steak sauce and/or use to marinate your choice of beef.

MOM-MOM'S PEPPER STEAK

Steps:

• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
• Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
• Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.