Stanley Tucci's Steak Oreganato Recipe

Stanley Tucci's

Steak Oreganato Recipe

"Nonna Tucci cooked steak this simple, quick, flavorful way. We don’t serve meat “American style” – with a vegetable and potato on the side. Instead, we begin with pasta, followed by meat accompanied by a simply cooked vegetable. We finish with a green salad followed by nuts and fresh fruit. This has long been the tradition in my family, one that I continue to maintain today as I find that pacing the meal this way leaves me feeling less full."

Recipe is from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012).

Ingredients

Serves 6

1 top round beef steak (2 ½ to 3 pounds)

2 tablespoons butter

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

½ cup dry red wine

½ teaspoon dried oregano

How to Cook

STEP 1

The steak should be ½ inch thick. If necessary, pound it between two sheets of waxed paper to achieve this thickness.

STEP 2

Warm the butter and olive oil in a large sauté pan set over medium-high heat. When the butter is foaming rapidly, add the steak and fry to brown on one side, about 3 minutes. (If the steak is larger than your sauté pan, cut it in half). Turn, and season with salt and pepper. Brown the other side, for about 3 minutes. Remove from the pan to a warm platter and set aside.

STEP 3

Add the wine and oregano to the pan, scraping up any meat that may have stuck to the bottom. Simmer to sweeten the wine, for about 1 minute. Meanwhile, cut the meat into six equal portions. When the wine sauce is ready, pour it over the meat and serve immediately.