Happy first Friday of the new year, everyone! May God bless all of us with peace and health as the days of 2013 unfold!
This is up there with the awesome rosemary-wine chicken recipe at my website. Beyond easy but elegant and flavor-loaded to the point people will think you were cooking all day. (My favorite kind of recipe!) Just a note: this was the ONLY meat my older son would eat when he actually started touching meat at about 12 years old. There is hope for those fussy guys, folks!
To serve four you’ll need:
1-1/2 lb of top sirloin steak—if possible, have a butcher cut it as thin as humanly possible then pound it even thinner at home.
1 8 oz. can tomato sauce (or use your own)
3-4 cloves of garlic, coarsely chopped
Fresh parsley, coarsely chopped
salt/pepper/oregano to taste
oil (I sauté the meat in canola then use extra-virgin (EVOO) for the garlic—more detail below)
In your largest fry-pan (I’m a fan of non-stick), heat some oil—just enough to cover the surface of the pan when you swirl it around over medium-high heat. Quickly brown the meat on both sides for up to a minute each. Don’t worry if it doesn’t seem done it will cook through later. Work in batches as needed, placing the browned pieces in a shallow bowl. Reserve the juices in between batches.
After you’ve browned the meat, wipe out the pan and add a few tablespoons of EVOO (or more, depending on your taste). The pan is hot, so you’ll be working faster and using a lower flame/heat setting (medium, I’d say). Heat the oil a little then stir in the garlic; sauté until golden. (Don’t let it burn!) Stir in the tomato sauce, oregano, salt and pepper and allow the sauce to heat a bit, even bubble a little. Add the reserved juices and stir. One piece at a time, add the meat to the sauce, turning to coat on both sides and tucking one piece under another as needed. Add parsley and some extra EVOO here too, if you like; cover, reduce heat to low and heat through. (Don’t overcook or the meat may get tough.)
Keep warm in pan or transfer to a serving plate and done! Sometimes, I just put the pan on a trivet and serve from there. Make sure you’ve got crusty Italian or Portuguese bread to sop up the awesome beefy sauce you get from this one. Pair with a green salad and/or pasta and dinner is ready. BTW, leftovers—assuming you’ll have any—are even more amazing b/c the flavors have had time to come together better, and any extra sauce can be used over pasta or even stirred up with browned ground beef.
Enjoy and happy weekend!