Sicilian Steak

This is the kind of no-frills Italian-American cooking that stretches a tough, affordable cut of beef into something tender and saucy.

Round steak gets pounded thin, dredged in seasoned flour, and browned until the edges are crisp and golden.

Then it simmers for an hour in crushed tomatoes with oregano, garlic, parsley, and a subtle kick of dry mustard that adds a warm depth most recipes miss.

The long, gentle simmer breaks down the connective tissue until every piece is fork-tender and soaked with tomato flavor. Serve it over egg noodles or polenta to soak up every last drop.

Kitchen Tips

• Pound the steak evenly to about ¼ inch thick. Uneven pieces mean some bites are tender while others are still chewy.
• Sear the floured steak in batches if your skillet is tight. Crowding drops the heat and you’ll get steaming instead of browning.
• The dry mustard is the secret weapon here. It doesn’t make the dish taste mustardy, just adds a subtle warmth that rounds out the tomato sauce.
• Check the liquid halfway through simmering. If it’s getting too thick, add a splash of water or beef broth to keep things saucy.