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Tuscan Steak and Sauce
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    Tuscan Steak and Sauce

  • 1 tbsp Olive oil
  • 1 eye fillet or scotch fillet steak
  • 1 clove garlic, minced
  • scrapings from potato bowl
  • 3 fresh, ripe tomatoes, peeled and chopped.
  • 2 tbsp fresh oregano, minced
  • 2 tbsp fresh basil, minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp masala wine
  • grindings of salt and black pepper to taste
    Potatoes to accompany the steak:
  • 500 g potatoes
  • 1 tbsp olive oil -- (1 to 2)
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1/2 tbsp smoked orange hab powder (still using it Tony, I love it!)
  • grindings of salt and black pepper to taste
  • Steak:
    Rinse and dry the steak. Heat the oil in a pan to a frying heat, then quickly seal the steak on each side, lower heat, sand fry three to four minutes on each side, depending on thickness of steak and desired level of doneness (this will result in a medium steak). Remove steak, reserve on plate.

    Add garlic and scrapings from bowl, sauté briefly, ensuring that you don't burn the garlic. The moment the garlic starts to change colour or become fragrant, toss in the tomatoes, and stir well, to remove the scrapings from the bottom of the pan and crushing the tomatoes. Add the herbs, vinegar, masala, salt and pepper, and simmer 20 minutes to half an hour, until the tomatoes thicken a bit.

    When sauce is sufficiently thick, add the steak again to rewarm it. Include any juices that have collected on the plate, they'll only improve the flavour.

    Serve with the potatoes and either some wilted greens with balsamic vinegar, or a fresh salad with a balsamic rosemary mustard dressing. This makes for a nice meal.

    Potatoes:
    Peel the potatoes, toss in a bowl with the other ingredients until coated. Bake in a pre-warmed hot oven for about 1 hour, or until done and nicely browned. Retain the oil and seasoning from the sides of the bowl (and this will be most of them) for the sauce (I waste nothing).

    From: Tara Deen
    Posted By: Tara Deen, Via: Chile Head Mailing List
    Date: Wed, 08 Nov 2000

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