Sicilian steak poached in tomato sauce

★Ingredients

4 beef steaks (about 1 inch thick, such as sirloin or ribeye)

2 tablespoons olive oil

1 large onion, finely chopped

Salt and black pepper to taste

3 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

1/2 cup dry red wine

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

1/4 cup capers, drained

1/4 cup green olives, pitted and sliced

1/4 cup fresh parsley, chopped (for garnish)

Meat broth with frozen vegetables

Baked feta and artichokes with gremolata olives

★Instructions

1. Season the Steaks:

• Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.

1. Sear the Steaks:

• In a large skillet or sauté pan, heat the olive oil over medium-high heat.
• Add the steaks and sear them for about 2-3 minutes per side, until nicely browned. Remove the steaks from the pan and set them aside. They will not be fully cooked at this point.

1. Prepare the Sauce:

• In the same pan, reduce the heat to medium and add the chopped onion.
• Cook the onion until it becomes soft and translucent, about 5 minutes.
• Add the minced garlic and cook for another 1-2 minutes, until fragrant.

1. Simmer the Sauce:

• Pour in the crushed tomatoes and red wine, stirring to combine.
• Add the dried oregano, dried basil, and red pepper flakes (if using).
• Bring the sauce to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.

1. Poach the Steaks:

• Return the steaks to the pan, nestling them into the sauce.
• Add the capers and sliced green olives.
• Cover the pan and let the steaks poach in the sauce for about 10-15 minutes, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).

1. Serve:

• Once the steaks are done, transfer them to a serving platter.
• Spoon the sauce over the steaks.
• Garnish with fresh parsley before serving.

1. Optional:

• Serve the Sicilian steak with crusty bread, pasta, or over a bed of polenta to enjoy the rich tomato sauce.

Enjoy!