Steak Martiniasparagus Risottobraised Tomato Wine Sauce Recipes

RIGATONI WITH STEAK SAUCE

Steps:

• Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
• Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
• Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.

TRI-TIP STEAK WITH TOMATO ROMESCO

Steps:

• Heat oven to 500 degrees. Generously season both sides of steak with salt and pepper. Put a large cast-iron skillet over high heat. When it is very hot, add steak to one side of pan and tomatoes, almonds, garlic cloves and jalapeños, if you are using them, to the other. Sear steak for 3 to 5 minutes, stirring tomato mixture once or twice.
• Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven. (If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in oven.) Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees when steak is medium-rare). Transfer steak to a plate and let it rest for 5 to 10 minutes.
• While steak is cooking or resting, add vinegar and olive oil to tomato mixture in food processor, and season with salt, pepper and pimentón or chili powder if using. Process, adding more olive oil or vinegar as you like, until mixture reaches desired consistency. Sauce should still be a little crunchy from almonds.
• Slice steak thinly, against grain. Serve with sauce.

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

STEAK MARTINI/ASPARAGUS RISOTTO/BRAISED TOMATO WINE SAUCE

Steps:

• Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat.
• Add garlic and red pepper flakes, if using, and cook 3-4 minutes or until garlic is lightly browned.
• Add mushrooms and cook 5-6 minutes.
• Deglaze pan with wine and add tomatoes.
• Cover tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
• Heat additional olive oil in heavy-bottomed saucepan or Dutch oven.
• Saute shallots and pancetta 3-4 minutes, stirring constantly.
• Add risotto and cook 2-3 inutes or until risotto begins to brown.
• Combine broth with cream in a small saucepan and heat until simmering.
• Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice.
• The final 1-2 cups will not be completely absorbed but will give the risotto a creamy texture.
• Stir in oregano and asparagus and keep warm for service.
• Brush steaks with olive oil and season with salt and pepper.
• Preheat grill on high and reduce to med high; grill steaks to desired doneness.
• Serve steaks with risotto and sauce.
• Serve with Louis M Martini Cabernet Sauvignon!