Bistecca alla siciliana
10 cloves garlic, chopped
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon red pepper flakes
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
1 28-ounce can Italian-style peeled tomatoes, strained and chopped
1⁄2 teaspoon sugar (optional)
8 tablespoons olive oil
6 ribeye steaks (about 7-8 ounces each)
Serves 6 Generously
Place the garlic, salt, pepper, and red pepper flakes in a large mortar and pestle and pound into a paste. (If you do not have a large mortar and pestle, use a food processor; it is not the same but it is pretty close.) Add the parsley, basil, and rosemary and grind until smooth. Add the strained tomatoes and carefully mush to a course paste. Add the sugar if the tomatoes are tart. Transfer the paste to a larger bowl and whisk in the olive oil.
Puncture the steaks with a fork on top and bottom, then marinate the steaks with the half of the tomato pesto in the refrigerator for at least 5 hours (preferably overnight).
Heat some extra-light olive oil over high heat until smoking. Add steaks, reduce heat to medium, and cook for 4 to 6 minutes per side, according to your preference.
Arrange the oven so the top rack is 3 to 4 inches from the broiler element. Preheat the broiler and cook the steaks on a rack or broiler pan for 4 to 5 minutes, flip over and cook another 4 minutes until the steaks are still pink in the center, like a medium steak. Serve immediately with some pesto (that was not used to marinate the meat) on the side. Accompany with roasted potatoes or sautéed zucchini with garlic.
I own a gas grill and what I usually do is preheat the grill until it is very hot. en I turn the gas to low on one half of the grill and grill the steak on the low heat side while the other burners go at full blast. I grill the steaks with the cover down and usually turn them 2 to 3 times until the are done (I like mine medium). Make sure you wipe off the extra marinade because the dripping oil will flame up and char the steaks. Cook them to your liking.
©2013 Nick Stellino Productions