Best Sicilian Steak Bistecca Alla Siciliana Recipes
BISTECCA ALL FIORENTINA
The classic Bistecca all Fiornentina is a large porterhouse steak that usually weighs about 1 kilo (2.2 pounds). In Tuscan restaurants the steak is offered by the "etto" or in 100 gram (4-ounce) increments. This great steak includes the strip loin and the fillet. When shopping for this dish, use the best meat, gray sea salt, course grind black pepper and the best balsamic vinegar that you can afford. The marriage of flavors from all of these ingredients will reveal a noble meal of authentic Italian cookery. As is true for all steak, to ensure a juicy, flavorful steak that cooks quickly, have the meat at room temperature before starting. Use a grill or thick cast iron pan and make sure that they are very hot. Always let the meat rest, at least 5 minutes, before carving and a sharp knife will glide right through.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
- Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
- For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
- Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.
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
BISTECCA ALLA PUTTANESCA
Make and share this Bistecca Alla Puttanesca recipe from Food.com.
Provided by Boomette
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a grill or grill pan to medium-high. Rub the steaks with the garlic and a drizzle of olive oil. Grill the steaks, turning once, for 8 minutes for medium-rare. Season with salt and pepper.
- In a small bowl, mix the butter and anchovy paste. Dollop on top of the steaks.
- In a bowl, combine the tomatoes, olives, caper berries, onion, parsley and the remaining 2 tablespoon olive oil; season with salt and pepper. Top the steaks with the tomato salad.
FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA
My DD and SIL had their honeymoon in Italy in December. For a gift to her father, she sent 2 wonderful porterhouse steaks and a fabulous menu complete with recipes so that we could share Italy with them.
Provided by PaulaG
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
- Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
- Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
- Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
- The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
- When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
- Serve and enjoy!
Nutrition Facts : Calories 855.5, Fat 63.1, SaturatedFat 25.3, Cholesterol 217.7, Sodium 182.1, Carbohydrate 3.3, Fiber 0.4, Sugar 0.1, Protein 64.6
SICILIAN STEAK
Got this while going through a bag of old recipes. The recipe didn't specify the size round steak, but I used a 1 lb steak and had extra breading, so I'd guess about 1 3/4-2lb would work with the bread crumb mix. The round steak came out nice and tender.
Provided by pines506
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blend bread crumbs, Parmesan cheese, garlic salt, parsley and seasoning in medium bowl.
- Set aside.
- Cut round steak into individual serving size pieces, set aside.
- Beat 2 eggs in a separate shallow bowl.
- Grease or oil a 13 x 9 baking pan.
- Dip pieces into egg and then dredge in crumb mixture and lay in pan (do not overlap pieces).
- Preheat oven to 325°F.
- Lay tomato slices over breaded steak.
- Cover pan with foil and bake for one hour at 325.
- Pull foil off and bake for an additional 10 minutes.
RIGATONI ALLA SICILIANA
Make and share this Rigatoni Alla Siciliana recipe from Food.com.
Provided by CookingONTheSide
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim eggplant and cut into 1/2-inch pieces.
- In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
- Stir in tomatoes and break up with a wooden spoon.
- Add oregano, salt and red pepper flakes.
- Simmer for 15 minutes, stirring occasionally.
- While sauce is simmering, cook pasta following package directions.
- Drain, reserving 1 cup of the cooking water.
- Toss drained pasta with sauce.
- Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
- Stir in cheese, allow to melt slightly and serve.
Nutrition Facts : Calories 460.4, Fat 14.7, SaturatedFat 4.3, Cholesterol 78.6, Sodium 906.3, Carbohydrate 67, Fiber 7.8, Sugar 7.5, Protein 17.2
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