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Beef - On the grill
Papa’s Smothered Sicilian Steak
Dad (Tony) used to make this when we were kids, and it’s been a family favorite ever since! The keys to success are simple – a great steak, great produce, and a full-flavored Extra Virgin Olive Oil. Turn it into a tasty surf and turf with the simple variation below*.
1 medium sweet onion, or red onion
3 medium ripe tomatoes
3 cloves fresh garlic, minced or pressed
2 tsp fresh oregano leaves, chopped
scant 1 tsp Sea Salt, 1/2 tsp black pepper – to taste
pinches of crushed red pepper
4-6 TBS full-flavored Olive Oil
Balsamico di Modena - optional
4 Rib Eye, NY Strip or Filet mignon steaks, OR 2 T bone or flank steaks
Tony's Tuscan Grill Rub, Euro-Crust - or your favorite blend, to taste
Sliver onion thinly and place in a stainless mixing bowl. Add chopped tomatoes, garlic, oregano, salt and pepper. Using a flat-bottomed glass or your fist, mash and muddle the medley together for several minutes to marry flavors. Add olive oil, stir, taste and adjust seasonings. Rest for one hour at room temperature (add even more flavor with a splash of Balsamico di Modena).
Preheat grill to medium high (375-400 degrees). Brush steaks with olive oil and sprinkle to taste with Tony's Tuscan Grill Rub, or your favorite seasoning combination. If a garlicy finish is desired, blend olive oil with minced garlic before brushing on steak.
Brush or mist preheated grill or cast iron grill-pan with oil and immediately add seasoned steak. Grill first side to sear and brown, and then rotate 45 degrees and continue to cook until nicely browned and about half cooked. Turn steak, reduce heat to medium and top steaks generously with tomato salsa. Cover and cook as desired (115-125 degrees internal recommended).
Remove and rest for 5-10 minutes before serving with more fresh tomato salsa. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
*Make it surf and turf - increase/double the tomato relish and spoon to taste over 1-2 pounds of cooked shrimp, chill - toss and serve in lettuce leaves cups or over shredded lettuce with rustic bread to soak up the juices.
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