A Catholic perspective on the world and all the good things therein, especially books and food. Literature cum chocolate is the order of the day at The Crockery.

Location: A Collegetown, Undisclosed Location, United States

No longer a graduate student, Teresa is now a professional know-it-all.

Monday, June 16, 2008

Super-easy "Italian-esque" steak

I've been bad. I admit it. I said that I was going to try a new series of posts, and I didn't. No excuses: I just didn't do it.

But, as a peace offering, I offer this super-easy recipe, perfect for the lazy cook.

* about 1 1/2 -2 pounds cube steak or Swiss steak; should be divided into 3-4 portions. (Hint: it is often labeled for "pan frying" and is easily recognizable because it has been scored, pierced, or pounded, leaving a distinctive pattern). This should be thin steak, 1/2 an inch thick or less.
* One can diced Italian-style tomatoes
* 1/8 - 1/4 cup favorite brand Italian dressing (approximately)
* 1-2 teaspoons minced garlic
* grated or shredded Parmesan cheese, to taste.

1) Marinade the steaks in the Italian dressing for at least an hour. (Be generous with the amount of dressing!)

2) Heat the garlic in a large skillet at medium-high heat. The goal here is two-fold. You want to get the skillet hot enough to cook steak, and you want to saute the garlic. (If you are using real, freshly minced garlic, add a teaspoon of olive oil for this step. I cheat by using minced garlic which is stored in oil.)

3) Fry the steaks in the garlic. Do not overcook! The steaks will likely take only about four minutes to cook.

4) Remove the steaks from the skillet and sprinkle with Parmesan. Again, be generous! After you have cheesified the steaks a little, move them to a warm and cozy place. (For example, place them on a heated plate and/or cover them with foil.) It's not that important HOW you keep them warm; you just don't want them to get cold during the next step.

5) Add the can of diced tomatoes to the contents of the skillet. Heat to boiling. Boil for at least 3 minutes.

6) If you are doling out the steaks yourself, place each steak on a plate and cover with a generous (you know I was going to use that word again, didn't you?) portion of the tomatoes. Then sprinkle even more cheese on top of the whole thing, if desired. If guests serve themselves at your table, place the tomato mixture into a separate bowl or gravy boat and allow guests to spoon as much as they want on top of their steaks. Provide extra Parmesan if said guests are extra-cheesy people.

I estimate that this recipe will serve 3-4 people, depending on how the steaks are cut.

Credit where credit is due: I adapted this recipe from one which I found on the label of a package of meat. It might have been supplied by the Beef Council or some similar group, but I have no idea who. In any case, I salute you, Beef Packager who provides good recipes!


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