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Sicilian Steak
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Instead of slicing and rolling the steaks Sicilian style, I cut a pocket into each steak and tuck in the goodies. I use tender rib eye or top loin steak. Buy smaller steaks if you plan to serve one per person but you can also slice a larger one in half at an angle after cooking to serve two people.
1-2 boneless top loin steaks, at least 1 inch thick
1-2 tablespoons black olive paste or tomato paste
2 green onions or some chives
2 cloves garlic
1-2 tablespoons fresh snipped rosemary
2 tablespoons grated Parmigiano-Reggiano
salt and pepper, as desired
1-2 small tomatoes, sliced
drizzles of olive oil for the pan
red wine or port for the finishing sauce
Using your very sharp boning (filet) knife with steak on a cutting board, slice a long and deep pocket into the steaks on the fat side. Spread the insides with the olive or tomato paste. In food processor or mortar and pestel, make a "paste" out of the onions, garlic, rosemary, cheese, salt and pepper. Spoon and spread this in the pockets and then tuck in a slice or two of tomato. Sort of pinch the opening closed, or secure with skewer or toothpicks. Sprinkle each steak with some salt and pepper. Heat a heavy bottomed skillet, drizzle in a bit of oil, and sear the steaks about 2-3 minutes on the first side or until nicely browned. Turn, and cook another 2-4 minutes on second side to your desired doneness. Remove steaks to platter. In hot pan, splash in about 2-3 tablespoons wine or port and using your silicone spatula, scrape up the browned bits and reduce the sauce, using the figure 8 method. Drizzle sauce over steaks and serve.
Recipe created 2009-04-29.
