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Sunday, August 10, 2014

Superb steaks Italian style


There’s still summer left to enjoy cooking outdoors, so here are the do’s and don’ts of cooking authentic style Italian steaks in three great recipes.


It all starts with the cut, each one needs different preparation and care. Bistecca alla Fiorentina is the simplest way to make a perfect strip loin, also known as New York, steak.

If you splash out on a great quality Strip loin, the cut is tender and full of flavour, so it doesn’t need much. This cut comes from a muscle that doesn’t do much work, so it is particularly tender. Strip loin comes either with or without bone.

Take two boneless, 1 inch thick steaks and coat on both sides with the juice of one lemon. Marinate for ten minutes which tenderises the meat. Remove from juice and season with plenty of black pepper and a pinch of salt. Cook for about 7 minutes each side if you like your meat medium rare. Serve drizzled with extra virgin olive oil and a lemon wedge.

Sun Dried Tomato

and Basil Bistecca




August 10, 2014



You can use a cheaper quality cut like a round steak which comes from the rear leg of the cow. It’s a lean cut, so can dry out if not cooked right. It also tends to be tough and is not as flavourful, so this recipe gives the meat a big lift with a fragrant marinade.


Ingredients


2 round steaks, cut one inch thick. 

1/2 cup red wine

60 g sun dried tomatoes the oil drained off.

30 g freshly cut basil leaves

4 chopped garlic cloves

2 teaspoons freshly ground black pepper

1 teaspoon good sea salt



Method


  1. This is how it’s done in Tuscany. Place all the non meat ingredients into a blender on high until you get a smooth thick paste.
  2. Pour into a baking dish and coat the steaks evenly on all sides.
  3. Put in the fridge overnight.
  4. When it’s time to cook, get the grill, preferably charcoal, piping hot and cook how you like it, rare or well done.



Sirloin Pizzaiola

If you like your bistecca a little saucy, this is a traditional way to make Sirloin succulent and aromatic.


Ingredients


225 g Sirloin

4 fresh plum tomatoes

2 tablespoons olive oil

2 tablespoons finely chopped fresh basil

4 minced garlic cloves

teaspoon fresh ground pepper

teaspoon sea salt



Method


  1. Cut tomatoes in half and place flat side down on the grill until charred.

  2. Remove skin and put into a saucepan.

  3. Brush the steaks with olive oil and while cooking mix the rest of the ingredients to the tomatoes on a medium heat. Simmer.

  4. When the steaks are cooked to your liking, take off the grill, cut into thin strips across the grain of the meat. Pour the tomoto sauce on top and serve.

  5. By cooking both separately the meat and sauce retain their own identities. Some recipes call for simmering the meat in the sauce, but then the flavours tend to merge. mixture. Delicious with a green summer salad.