Steak Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-2 slices of top round steak about ¾ inch thick 1 clove garlic, chopped salt and pepper olive oil 1 (28 oz.) can Pastene Kitchen Ready tomatoes ½ can cold water ½ to 1 tsp. oregano angel hair or pasta of choice Pecorino Romano cheese, grated
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Directions: |
Directions: 1. Pat piece of steak with paper towel to absorb moisture. Cut steak into strips. 2. Spray sauce pan with cooking spray. Pour olive oil to cover bottom of pan. 3. Add chopped garlic and steak pieces and sauté on low for 3-4 minutes. Keep stirring and turning meat. Do NOT let garlic burn. 4. Pour can of tomatoes in pan and ½ can of cold water. Stir well. Cook on med. heat. 5. When tomatoes start to bubble, lower heat to simmer. 6. Add salt, pepper and ½ tsp. of oregano and stir well. 7. Continue to simmer, stirring occasionally. Cook until steak becomes tender about 45 minutes. Taste steak for tenderness. 8. Add more pepper or oregano to taste. If sauce gets thick, add water to thin it. 9. Cook pasta according to directions. Drain well and add sauce. 10.. Place pasta on plate, sprinkle with grated cheese then add steak. |
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Spaghetti Puttanesca |
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Ingredients: |
Ingredients: 6 tbsp. olive oil, divided 4 to 6 anchovy fillets, finely chopped (1½-2 tbsp.) 4 medium garlic cloves, thinly sliced or finely chopped large pinch red pepper flakes ¼ cup capers & ¼ cup pitted black olives, chopped 1 cup whole peeled tomatoes, roughly broken 8 ounces angel hair or thin spaghetti small handful minced fresh parsley leaves 1 ounce Pecorino Romano cheese, finely grated ¼ tsp. black pepper & salt as needed
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Directions: |
Directions:1. In a medium skillet, combine 4 tbsp. oil, garlic, anchovies and red pepper flakes. 2. Cook over medium heat until garlic is lightly golden, about 5 minutes. 3. Add capers and olives and stir to combine. Add tomatoes, stir and simmer. 4. Meanwhile, in a 12 inch sauté pan of lightly salted boiling water, cook spaghetti until almost al dente. 5. Reserve 1 cup of pasta water. Drain pasta and add to sauce. 6. Add a few tbsp. of pasta water to sauce and bring to a simmer. Cook, stirring and adding pasta water as needed to keep sauce loose until pasta is al dente. 7. Remove from heat and stir in remaining oil, parsley and cheese. 8. Season with pepper, may not need additional salt. Serve immediately. |
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Personal
Notes: |
Personal
Notes: Steak was often a Saturday afternoon luncheon. Sometimes it was served over pasta. Other times the steak was served as grinders with Crugnale's crusty buns. The Puttanesca Spaghetti is a fragrant and spicy dish that is briefly cooked.
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