SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 502.3
  • Total Fat: 10.9 g
  • Cholesterol: 56.7 mg
  • Sodium: 408.1 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 32.4 g

View full nutritional breakdown of Steak Piscatella calories by ingredient
Report Inappropriate Recipe

Steak Piscatella

Submitted by: BONMARCHE

Introduction

From an Old Graham Kerr TV show. From an Old Graham Kerr TV show.
Number of Servings: 4

Ingredients

    * 1 1/2 cups orzo pasta
    * 3 qts water
    * 2 cloves garlic, chopped
    * 1 tsp olive oil
    * 1 large onion, peeled and sliced thin
    * 1 12 oz. can no-salt tomato sauce
    * 1 cup red wine
    * 1 Tbsp red wine vinegar
    * 1 lb flank steak
    * Fresh ground black pepper to taste
    * 5 Tbsp fresh basil, chopped or 5 tsp dry

Directions

Cook the orzo in 6 cups of boiling water for 8 minutes. Time the cooking to coincide with the steaks completion. Drain the orzo through a strainer place the strainer over hot water in a pot and cover to keep warm.

Heat the oil in a sauce pan and add the onions and garlic.

Fry until the onions are soft, about 4 minutes. Add the tomato sauce, half the wine, and the vinegar, to the frying onions. Spread the coarsely ground pepper on a large cutting board. Place the steak on top of the pepper and press so that the pepper adheres to the steak.

Put steak into a hot skillet. Cook 4 minutes on each side. Steak should be nice and brown. The inside should be medium rare. Pour the remaining wine over the steak. Scrape up the brown stake residue in the pan with a spatula. Add half the tomato sauce and 1 Tbsp of the chopped basil, or 1 tsp dried. Continue to cook and reduce the sauce, it will be very hot and will begin to darken in color.

Sprinkle 3 Tbsp of fresh basil or 3 tsp of dry basil on top. Put the orzo into the remaining tomato sauce, add the rest of the basil. Transfer the steak from the tomato-onion sauce, onto a cutting board with a gutter to catch the juices. Carve the steak across the grain in thin, diagonal pieces. Serve the reduced steak juice as a sauce on the side.

De-glaze the steak pan with a splash of wine and pour into the sauce as well. Serve the sliced steak with the remaining fresh basil, if used.


Serving Suggestion: Serve with snow pea pods or green salad.

Number of Servings: 4

Recipe submitted by SparkPeople user BONMARCHE.






Great Stories from around the Web


Rate This Recipe