Grilled Steak with Ammogghiu
  • Servings: 8
  • 3/4 c salt packed cappers (in a jar is perferred)
  • 3-4 cloves of garlic
  • salt
  • 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)
  • Black pepper
  • Dried oregano
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
Found this in the Off Duty section of the Wall Street Journal; June 8, 2013