Dinner
Steak Oreganato
Actor and cookbook author Stanley Tucci learned this quick, simple method for preparing steak from his nonna, who often served beef as part of multi-course family meals. “We don’t serve meat ‘American style,’ with a vegetable and potato on the side,” Tucci explains. “Instead we begin with pasta, followed by meat accompanied by a simply cooked vegetable. We finish with a green salad followed by nuts and fresh fruit.
Servings:
4-6
Ingredients
- 1 top round beef steak (2 ½ to 3 pounds)
- 2 tablespoons butter
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½ cup dry red wine
- ½ teaspoon dried oregano
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Preparation Instructions
- The steak should be ½ inch thick. If necessary, pound it between two sheets of waxed paper to achieve this thickness.
- Warm the butter and olive oil in a large sauté pan set over medium heat. When the butter is foaming rapidly, add the steak and fry to brown on one side, about 3 minutes. (If the steak is larger than your sauté pan, cut it in half). Turn, and season with salt and pepper. Brown the other side, about 3 minutes. Remove from the pan to a warm platter and set aside.
- Add the wine and oregano to the pan, scraping up any meat that may have stuck to the bottom. Simmer to sweeten the wine, about 1 minute. Meanwhile, cut the meat into six equal portions. When the wine sauce is ready, pour it over the meat and serve immediately.
Tips
Medium red and full red
