Tuesday, November 29, 2011

Dinner Tonight

Whenever I see thin sliced boneless shell steaks in the market, I am sure to pick them up.  It takes only four or so thin slices to make a great meal.

One of my favorite dinners in based on Marcella Hazan's recipe for Thin Pan-Broiled Steaks with Tomatoes and Olives.
Thin slices of beef are pounded to 1/4" thick.  Then slowly saute a small sliced onion in olive oil.  When it wilts, add some chopped garlic and continue to cook until the garlic is soft.  Then add about 2/3 cup canned tomatoes, roughly chopped, some black olives, oregano, salt and pepper.  Bring to simmer and cook for about 15 minutes until the oil separates from the tomatoes. Set aside on a low simmer.
Heat a large saute pan until it is smoking hot; quickly grease the bottom with an oil-soaked paper towel. Add the beef slices, brown on both sides, adding salt and pepper.  Do not overcook.  Add the simmering sauce to the saute pan, turning meat quickly and basting with sauce.

All that is left to do is serve while hot.  Enjoy.