There’s nothing wrong with plain steak. But, why not try an Italian take on sirloin with Steak Oreganata? “Oreganata” is Italian for “flavored with oregano,” says chef Sal Scognamillo, who’s new cookbook, Patsy’s Italian Family Cookbook, features dishes from New York City’s famed Patsy’s Italian Restaurant, which his grandfather, Patsy, opened in 1944. Your family will love this brand new take on steak.
Makes 2 to 4 servings
- Two 12 to 14 ozsirloin steaks, cut 1 inch thick
- Olive oil, for coating and drizzling
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¾ cup Seasoned Bread Crumbs
- Chopped fresh flat-leaf parsley, for garnish
1. Let the steaks stand at room temperature for about 30 minutes. Brush both sides with the oil and season with the salt and pepper.
2. Position a broiler rack 6 inches from the heat source and preheat well. Lightly oil the broiler rack. Broil the steaks until the tops of the steaks are nicely browned, about 5 minutes. Turn the steaks and broil to brown the opposite sides, until the steaks feel slightly resilient when pressed, 4 to 5 minutes more for medium-rare. Transfer to a carving board and let stand for 3 to 5 minutes.
3. Using a sharp knife, cut the steaks across the grain on a slight diagonal into ½ inch thick slices. Push the slices of each steak back together to resemble the original cut. Return to the broiler rack. Top each steak with an equal layer of bread crumbs and lightly drizzle with olive oil.
4. Return the steaks to the broiler and broil until the topping has browned, 1 to 2 minutes. Transfer the slices to dinner plates and serve.
Sal Scognamillo is the head chef at Patsy’s Italian Restaurant of New York, opened by his grandfather in 1944. Sal has been the executive chef for almost thirty years. Find out more about Sal and his restaurant at http://www.patsys.com/chef-sals-blog