Cookin' With Leo - April-May

By Leocthasme

Italian Steaks

Well, I guess you can call them Italian Steaks, since I conjured up my Dear Sweet Italian Fairy Godmother, just so I would have something to write about. Was a long winter with visits here and there away from home, and no time for cooking, so I had to dream up something and who should appear with all her wisdom to impart her version, or is that vision, of some scrumptious Italian dish, whatever.

Well anyway, since I had to come up with something, and after a few swigs of some pretty good Italian red, my Dear Sweet Italian Fairy Godmother waved her magic wand and left me with this great new recipe that I had to try right away, and sure enough it was up to her standards of excellency, whichever. She didn't even have much to say on this particular visit, but maybe I was too engrossed in her impartation rather than her communication and since I understood clearly, what it was she had left me with I just waved good bye and let her fly away in all her glory. After all, since it is now spring, I guess she is headed for the annual fairy festival, wherever. And I probably won't see her again until some midsummer night's dream, anyway that is something to look forward to while resting under the big shade tree in the yard while consuming something cool and invigorating, intended to alleviate a parched throat due to the dry hot sand that blows about West Texas, wherever.

So, I suppose I will really call this 'Steaks in Italian Sauce' and here is what you will need: for this delectable design direct from dreamland, wherever.

2 tablespoons Olive Oil
2 good size cloves garlic
1 - 1½ pounds, top round or top sirloin, about ¼ inch thick, cut into four equal size pieces.
1 ½ cups fresh, diced, Roma (Italian) tomatoes
½ cup Tomato sauce
1 teaspoon Oregano
Salt to taste (may not be necessary as Tomato sauce contains salt)
A dash of hot pepper sauce, 3 or 4 drops
3 tablespoons fresh, minced, Italian parsley.

And here is how to do it:

Heat the oil in a cast iron skillet, press the cloves of garlic in a garlic press and add to oil.
Heat over medium heat stirring garlic bits and juices into the oil for about 2 minutes.
Add the pieces of steak and cook for 2 minutes on high heat, until sides are brown, turning once.
When browned place the pieces of steak on a serving platter and keep warm.
Add tomatoes, tomato sauce, Oregano, salt, and pepper sauce to the skillet and bring to boil.
Lower heat and simmer and stir with a wooden spoon for about 5 minutes, until sauce is thickened a bit and then stir in the parsley.
Pour the sauce over the steaks.

And there you have 'Steaks in Italian Sauce'.

A serving of pasta in a butter sauce topped with Parmesan cheese goes along with this. With a glass of that good Italian red to wash it down.