Sizzling Steak a la Diane
5 individual large chunks of tender sirloin chunks (it's called NY Strip Steak Boneless butcher shop beef loin) you'd use for "pizziola"
Flour for dredging seasoned with salt, pepper, basil, oregano, hot garlic powder if you have
3 tablespoons of GOOD Olive oil (I inadvertently used some really HOT Olive oil that was infused with Ghost peppers), but this added some delightful flavor!
1/2 jar of hot and sweet banana peppers
1/2 cup of beef broth
1/2 cup of a GOOD red wine (I used a Pinot Noir I like to drink)
1/2 cup of chopped sun dried tomatoes
2 tablespoons of Tomato paste
10 cloves of garlic, each piece sliced into 3 lengthwise
2 tablespoons of Sriracha hot chili sauce!!
Turn your oven on and set at 425
In the meantime;
Dredge the meat in seasoned flour
Heat olive oil in a cast iron pan until hot, on medium flame
Add meat and DO NOT TOUCH THE MEAT for 2-3 minutes
so it carmelizes
Turn over meat, and sear the other side
Add garlic and sauté for a minute or so until browned
Add Beef broth, hot and sweet peppers, red wine, and sun dried tomatoes
Cook for another few minutes till all combined, then place into oven for about 10-15 minutes, turning the meat over once so both sides are browned and carmelized.
I served with pasta mixed with butter, grated parmesan and 1/4 cup of heavy cream.
YUM!!! I'm so excited for another delicious way to cook steak!!!
Pairs Well With
It was the week that we had the so called "blizzard" in NY, (though it wasn't too bad by us), and I had gone shopping for the first 2 nights of dinners prior to the storm, but on day 3, I began raiding my freezer for inspiration for a nice meal. I found 4 beautiful frozen beef tenderloin pieces, and started looking around for a different recipe, (not involving tomato sauce, as my "go-to" usually involves Pizziola)and looked through some cookbooks for ideas....I found something, but my recipe really wound up with only 1 actual ingredient (beside the meat), so I'll call this "inspired by" but I'd say it's an original....