[CH] recipe: Tuscan Steak in tomato sauce.
Tara Deen (tara@es.usyd.edu.au)
Wed, 08 Nov 2000 10:04:04 +1100
This recipe comes in two parts: the potatoes to accompany the steak, and
the steak and sauce itself. The recipe feeds one meat eater, and one
vegetarian. We had this for dinner last weekend, and it was low-fuss,
and lovely.
Potatoes to accompany the steak:
500g potatoes
1-2 tbsp olive oil
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
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).
TUSCAN STEAK AND SAUCE:
1 tbsp Olive oil
1 eye fillet or scotch fillet steak, of choice (for the omnivore in the
house)
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
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.
Tara
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______________________________________________________
Tara Deen
School of Geosciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
AUSTRALIA
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
Mobile: 061 410 538 655
email: tara@es.usyd.edu.au
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