Sicilian Steak Bistecca Alla Siciliana Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
• Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
• Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Steps:

• Blend bread crumbs, Parmesan cheese, garlic salt, parsley and seasoning in medium bowl.
• Set aside.
• Cut round steak into individual serving size pieces, set aside.
• Beat 2 eggs in a separate shallow bowl.
• Grease or oil a 13 x 9 baking pan.
• Dip pieces into egg and then dredge in crumb mixture and lay in pan (do not overlap pieces).
• Preheat oven to 325°F.
• Lay tomato slices over breaded steak.
• Cover pan with foil and bake for one hour at 325.
• Pull foil off and bake for an additional 10 minutes.

Steps:

• Marinate steaks in garlic and olive oil for 30 minutes (15 minutes on each side).
• Combine cheese, oregano and breadcrumbs, salt and pepper.
• Dip steaks in the bread mixture.
• Cook steaks under broiler, turning once.
• For rare, cook 8-10 minutes; for medium cook 12-14 minutes; for well done cook 18-20 minutes.

Steps:

• In a large bowl, stir the chickpeas, celery, onion, parsley, chiles, garlic, olive oil, and vinegar. Season, to taste, with salt. Serve immediately or let stand for 1 or 2 hours and re-season just before serving.
• Slice the bread into 1/2-inch thick slices. Toast on a preheated grill or in an oven for 4 to 5 minutes. Brush 1side with olive oil. Season with salt and pepper.
• Spoon some of the chickpea mixture over the bread slices and serve immediately.

Steps:

• Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
• Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
• Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
• The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
• When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
• Serve and enjoy!

Steps:

• Trim eggplant and cut into 1/2-inch pieces.
• In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
• Stir in tomatoes and break up with a wooden spoon.
• Add oregano, salt and red pepper flakes.
• Simmer for 15 minutes, stirring occasionally.
• While sauce is simmering, cook pasta following package directions.
• Drain, reserving 1 cup of the cooking water.
• Toss drained pasta with sauce.
• Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
• Stir in cheese, allow to melt slightly and serve.

Steps:

• Between two sheets of waxed paper, pound out the cutlets until around 1/4 inch thin.
• In a small bowl mix together the onions, garlic, bacon, bread crumbs, cheese, parsley, salt and pepper.
• Spoon in the tomato sauce a little at a time to form a paste.
• Spread the mixture evenly on top of the pork cutlets and roll up securing the ends with toothpicks.
• Season the outside with a little more salt and pepper.
• Prepare the grill or broiler.
• Grill or broil slowly for around 30 minutes turning once.