Think you can’t go low carb
with Italian? Think Italian means only
pizza, breadsticks and pasta? Well,
think harder! Italian cuisine is
robustly expansive. Just remember Italy
has a long coastline. Fish is prominent
and I’m not talking Captain D’s.
Then there’s the sumptuous
meats, from Parma ham to another thousand varieties of cured meats and
salamis. Salami itself is another wonder
world of flavors and none of them taste like the packaged, un-definable,
nitrate saturated stuff labeled salami in most American supermarkets.
Today, I’ll take you past even
the Italian meats you know and let you in on a new favorite of mine, Sirloin
Italian Style.
This recipe isn’t original,
but then few recipes are. The basis came
from a magazine, Tastes of Italia. Nice magazine that’s mostly about Italians
who immigrated to California a few generations ago, but haven’t forgotten how
to cook.
Hard to call this a recipe,
which is essentially steak and wine, with chopped this and that, all of it your
choice. But, that’s the essence of
cooking, right? Machines can easily be
programmed to follow recipes. How do you
think canned goods and even bread can be shipped, or baked around the country,
and always taste the same?
As a rule, I stay away from
prepared foods, but I have to admit I don’t make my own donuts.
Home cooking seldom tastes the
same way twice, because it’s seldom prepared the same way twice, even when you use
the same ingredients. Why? The meats and vegetables are never exactly
the same.
Check this simple example:
Every time I squeeze fresh orange juice, there’s always a difference in flavor. Maybe because I used different varieties, but
most likely it’s because every orange is different, even if they all come from
the same tree. Then why do commercial
orange juices always taste exactly the same?
Commercial orange juice is a
combination of thousands of oranges, often stored in huge vats for up to a year. All the air is removed from the vats to
prolong the life of the juice. Lack of
air also makes the juice tasteless, or so I’m told. Companies then use specific flavor enhancers
to re-flavor the juice and therefore it all tastes the same, every time.
Ok, let’s get back to Italian
steak and wine. This recipe, as simple
as it is, needs some forethought. Follow
along and you’ll see why. One of the
things I love about this recipe is that with a little planning, I’m never
working very long at any one time.
Sirloin
Steak Italian Style
About 2 Pounds (1 kilo) of
sirloin. I used two good-sized steaks.
1 bottle of dry red wine
Diced vegetables of your
choice. I used half a thin sliced onion,
four cloves of garlic chopped, two stalks of celery diced, and two good-sized
sprigs of fresh rosemary. Surely you
have a rosemary bush growing in your garden or flowerbed. No?
You heathen!
Some people say to chop the
rosemary. No need. The leaves come off in the cooking and the
stalks are easily removed before serving.
How
to:
Salt and pepper the
steaks. Put them in a gallon sized,
sealable bag. Add the vegetables and the
full bottle of wine.
Put the bag in the refrig and
leave it overnight. Turn the bag every
now and then.
The next day, preheat your oven
to 350ºF (180ºC)
Remove the steaks, brushing
off the marinade, add a little olive oil to a large frying pan and quickly sear
them on both sides. Leave the steaks in
the pan and pour in the bag of marinade.
Bring to a boil. Cover and put
the pan in the 350ºF (180ºC) oven for two hours.
I served mine with broccoli, steamed,
then pan roasted. Add Mirin (Japanese
sweet cooking wine) and soy sauce as the broccoli is roasting.
Ok. Time to refresh your hungry guests’ goblets
and get down to some Sirloin Italian Style!
Just be prepared for at least one
guest to remark: “Jeez, I thought
Italian meant pasta.” Those folks
clearly have no imagination. Don’t
invite them back and turn down all their invitations unless you want to dine on
cans of Chef Boy-r-something, or Coast-to-Coast Pizza.
Why would you want to punish your taste buds like that, when I'm offering you Sirloin Steak Italian Style?
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