Grilled Steak with Ammogghiu
3/4 c salt packed cappers (in a jar is perferred)
3-4 cloves of garlic
1 bunch basil leaves
2 lbs rip tomatoes, diced
2/3 cup EVO
1 tbsp red wine vinegar
Pinch of cayenne pepper
Eight cuts of steak (suggested 12 oz New York or 10 oz filet mignon)
Soak capers in cool water at least 4 hours, changin water at least twice. Drain and squeeze dry in kitchen towel. (If using bottled, just dry.)
In food processor, blend garlic, 1/2 tsp salt and 30 basil leaves until creamy, 1-2 min. Transfer to bolw and add tomatoes, 2/3 cup oil, capers, vinegar and cayenne. Let ammogghiu sit at least 1 hour.
heat a grill to high. Brush steaks with oilve oil and season liverally with oregano, salt and pepper. Place steaks on grill to desired doneness. Allow to rest for 5-10 min.
slice steak across the grain to about 1/4" thick. Arrange on a platter, top with some ammogghiu and garnish with julienned basil. Can serve the remaining sauce around the table.
Pairs Well With
Found this in the Off Duty section of the Wall Street Journal; June 8, 2013