Italian Swiss Steak

Posted by francis keyser Monday, June 13, 2011
Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook Time: 1 hour 30 min.
Difficulty: 1

London broil this is not, for the second time.  Once again I planned to cook Zo and I up a London broil.  Last time I in error grabbed a flat iron steak when I meant to grab a flank steak, this time I grabbed a missed labeled London broil steak.  You see, there is a habit in the US of labeling a top round steak as a London Broil when in fact a London Broil is the name of a meal not a cut of steak...  So I was stuck with a Top Round steak and needed a way to cook it up without time to marinate some of the toughness out of it.  I decided to make swiss steak but go a little Italian with it.  Using fresh basil and oregano as well as some fire roasted tomatoes, wine, garlic, caramelized onions and wine!  Oddly enough as I ate this I realized it is exactly the kind of meal I would have hated as a child but now I could not get enough of it!  I ate three plate fulls and Zo had two!  Enjoy our Italian Swiss Steak!

Ingredients:
Steak
1 top round steak (sliced with the grain into serving pieces)
1 14 1/2 oz can diced fire roasted tomatoes
4 oz (1 cup) fresh mozz (shredded)
2 tbsp Romano (shredded)
3/4 cup sweet onion (chopped, caramelized)
1/2 cup green bell pepper (chopped)
3 cloves garlic (diced)
1/3 cup red table wine
2 tsp fresh basil
1 tsp fresh oregano
3/4 tsp fresh crack pepper
1 tsp kosher salt
1/4 cup sweet European butter (cubed)

Coating
1/4 cup all purpose flour
1/2 tsp red pepper flakes
1/2 tsp kosher salt

Place flour, pepper flakes and salt in a ziplock, then shake to mix.  Add a few pieces of steak at a time to the ziplock and shake to coat. One all pieces are well coated lay them out on a cutting board and pound flat using the spiked side of a meat hammer.

Heat butter in a large cast iron skillet over medium high heat. Once melted add steak pieces to skillet and cook 2-3 minutes.  Flip all pieces and cook another 2-3 minutes or until both sides have browned.  Add fire roasted tomatoes, garlic, wine, basil, oregano, salt and pepper to the skillet and bring to boil.  Once the mixture is boiling, cover, reduce heat to low and simmer for 1 hour.

Fold in green bell pepper and caramelized onions, cover and simmer for another 15-20 minutes. Sprinkle with cheeses and heat for 2-3 minutes or until cheese is melted. Serve with a side of pasta or garlic bread and enjoy (you may want to salt and pepper to taste!)

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