Steak Oreganato
Actor and cookbook author Stanley Tucci learned this quick, simple method for preparing steak from his nonna, who often served beef as part of multi-course family meals. “We don’t serve meat ‘American style,’ with a vegetable and potato on the side,” Tucci explains. “Instead we begin with pasta, followed by meat accompanied by a simply cooked vegetable. We finish with a green salad followed by nuts and fresh fruit. This has long been the tradition in my family, one that I continue to maintain today as I find that pacing the meal this way leaves me feeling less full.”
Ingredients:
- 1 top round beef steak, 2 1/2 to 3 lb. (1.25 to 1.5 kg)
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) dry red wine
- 1/2 tsp. dried oregano
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Directions:
If the steak is thicker than 1/2 inch (12 mm) thick, place it between two sheets of waxed paper and use a meat mallet or rolling pin to flatten it to 1/2 inch.
In a large sauté pan over medium-high heat, warm the butter and olive oil. When the butter is foaming rapidly, add the steak and fry until browned on one side, about 3 minutes. (If the steak is larger than your sauté pan, cut it in half.) Turn the steak and season with salt and pepper. Cook until the second side is browned, about 3 minutes. Transfer the steak to a warm platter and set aside.
Add the wine and oregano to the pan, scraping up any bits that may have stuck to the pan bottom. Simmer to sweeten the wine, about 1 minute. Meanwhile, cut the meat into six equal portions. When the wine sauce is ready, pour it over the meat and serve immediately. Serves 6.
Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)
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