Beef Siciliana
Submitted by bizzary
Pepper-crusted porterhouse steak broiled and brushed with a bright Sicilian mixture of fresh mint, lemon juice, olive oil, and garlic. Dinner for two in just 10 minutes.
YIELD
2 servingsPREP
4 minCOOK
6 minREADY
10 minThis is how they do steak in Sicily: keep it simple, use fresh ingredients, and let the meat speak for itself.
Crushed peppercorns get pressed into a thick porterhouse or T-bone before a quick trip under the broiler, just a few minutes per side.
The real magic happens when you brush the hot steak with a mixture of fresh mint, lemon juice, olive oil, and garlic that sizzles on contact and fills the room with the scent of a Mediterranean evening.
It is a 10-minute dinner for two that feels like a date night out.
Chef Tips
- Use whole peppercorns and crush them yourself with the bottom of a heavy pan. Pre-ground pepper does not give the same bold, crunchy texture.
- Let the steak come to room temperature for 15 minutes before broiling so it cooks evenly from edge to center.
- Brush the mint mixture on immediately after pulling the steak from the broiler. The residual heat releases the oils from the mint and garlic.
- This pairs beautifully with a simple arugula salad dressed in lemon and olive oil.
Ingredients
Directions
In small bowl combine all ingredients except peppercorns and steak; set aside.
Press crushed peppercorns into steak; broil steak, on rack in broiling pan, 2 inches from heat source, turning once, for about 3 minutes on each side or until done to taste.
Remove to warmed platter and brush with mint mixture.
Serve immediately.
Makes 2 servings.
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