Sicilian Steak
Tender steak infused with vinegar and organo served sizzling hot with crusty bread to mop up the sauce and a fresh green salad makes this a real cucina povera dish.
My Nonno grew up eating this for family meals and my mum still cooks this nostalgic dish as it’s quick, full of flavour and makes a perfect mid-week meal. It is the meal that I now personally ask my godmother Maria to cook for me when I visit her in Altona. A classic recipe passed down through the generations. Best served hot, however, any leftover meat can be used to make delicious steak sandwiches the next day.
Serves: 4
Preparation: 20 minutes (longer if you choose to marinate)
INGREDIENTS
4 Scotch fillets
8 tbsp Extra Virgin Olive Oil
8 tsp Dried Oregano
Salt
Pepper
2 tbsp Red Wine Vinegar
METHOD
Pound the steaks until quite thin. They need to be thin as they are cooked quickly. If you find that the meat is quite fatty, trim some of this off.
Place each piece of meat into a large dish and then rub 2 tbsp. of olive oil, 2 tsp of oregano, a pinch of salt, and a good grinding of black pepper over each, both front and back. You can either cook straight away or allow to marinate for at least 60 minutes at room temperature, depending on how organised you are.
Place a large frying pan over a high heat and cook the steaks one at a time for a couple of minutes on each side. This needs to be done quickly, otherwise the meat tends to dry out if overcooked. Place each piece on a serving platter and cover with foil to keep warm. After the last piece of steak has been cooked, pour in the red wine vinegar and cook for a few seconds, swirling the pan to mix all the meat juices in.
Pour this sauce over the steaks and serve immediately.
Acknowledgement: Generational recipe researched, written and tested by the talented Amy Minichiello.
