★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
- Season the Steaks:
- Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 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.
- 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.
- 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.
- 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).
- Serve:
- Once the steaks are done, transfer them to a serving platter.
- Spoon the sauce over the steaks.
- Garnish with fresh parsley before serving.
- Optional:
- Serve the Sicilian steak with crusty bread, pasta, or over a bed of polenta to enjoy the rich tomato sauce.
Enjoy!