Sicilian Style Beefsteak Recipes

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

Ingredients

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.

SICILIAN - STYLE BEEFSTEAK

Sicilian - Style Beefsteak image

Bistecche ala Sisiana is a quick and easy to make authentic Scilian recipe from "A Mediterranean Feast". It is posted by request for Ammogghiu, a Scilian tomato sauce served with steak.

Provided by Lorac

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons extra virgin olive oil
1 garlic clove, crushed
2 large ripe tomatoes, peeled and finely chopped (about 1 pound)
6 ounces imported black olives, pitted and chopped
1/2 stalk celery, very finely chopped
1 fresh red chili peppers or 1 green chili pepper, seeded and finely chopped
2 tablespoons capers, rinsed
salt
fresh ground black pepper
1/4 cup finely chopped fresh oregano
2 lbs beef steaks, 1/2 inch thick (sirloin, rib eye or Delmonico)

Steps:

Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes.
In a large skillet, heat oil over medium high heat, then cook the garlic stirring until it begins to brown.
Remove and discard the garlic.
Add the tomatoes, olives, celery, chili pepper and capers, cook until the liquid is almost evaporated, about 8 minutes.
Turn off the heat, season with salt and pepper and stir in the oregano.
Grill steaks to your liking (about 5 minutes a side will produce a rare steak) and serve topped with the sauce.

Nutrition Facts : Calories 680, Fat 51.8, SaturatedFat 16.7, Cholesterol 152, Sodium 628.5, Carbohydrate 8.5, Fiber 3.3, Sugar 3.1, Protein 44.8

SICILIAN BEEF RAGOUT

Sicilian Beef Ragout image

This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d'Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. If you store the tomatoes in a microwave-safe container, they can be warmed with a 30-second zap.

Provided by Florence Fabricant

Categories dinner, lunch, soups and stews, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

12 plum tomatoes, quartered lengthwise
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 sprigs fresh thyme
3 pounds beef chuck in 2-inch chunks
1/2 cup finely chopped fennel bulb
1/2 cup finely chopped leeks (white only)
1 shallot, finely chopped
4 cloves garlic, minced
2 tablespoons flour
12 large Sicilian green olives, pitted and chopped
1 teaspoon crushed red chile flakes
1 1/2 cups robust red wine
1/2 cup beef stock
3 branches fresh rosemary

Steps:

Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside.
Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.
Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours.
Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 830 milligrams, Sugar 4 grams, TransFat 0 grams

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