Steak Oreganato Recipes

CHICKEN OREGANATO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
• Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!

BAKED CLAMS OREGANATA

Steps:

• Preheat the oven to 450 degrees F.
• Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
• Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
• Preheat the broiler and adjust the rack to the top shelf.
• In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
• Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
• Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

STANLEY TUCCI'S STEAK OREGANATO RECIPE - (5/5)

Steps:

• 1 top round beef steak (1 1/2 - 2 pounds) The steak should be 1/2-inch thick. If necessary, pound it between two sheets of waxed paper to achieve this thickness. 2 tablespoons butter 2 tablespoons olive oil Warm the butter and olive oil together in a large saute or cast-iron 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 saute pan, cut it in half) Kosher salt Freshly ground pepper 1/2 cup dry red wine 1/2 teaspoon dried oregano Turn, and season with salt and pepper. Brown the other side, about 3 minutes. Remove from the pan to a warm platter and set aside. Add the wine and oregano to the pan, scraping up any meat that may have stuck to the bottom. Simmer to sweeten the wine, 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.

GRILLED SWORDFISH OREGANATO

Steps:

• Brush both sides of swordfish with olive oil.
• Sprinkle both sides with seasoned salt, garlic pepper and oregano.
• Grill for approximately 4 to 5 minutes per side or until fish flakes easily.

FISH OREGANATA

Steps:

• Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.
• Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through oregano) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered. Bake until the fish is just opaque in the center, about 10 minutes.

GRILLED STRIP STEAKS WITH GARLIC AND OREGANO

Steps:

• Combine minced garlic, olive oil, and dried oregano in a bowl. Place steaks on a large plate and coat well on both sides with mixture. Cover lightly with plastic and place in refrigerator for 2 hours. Remove from fridge 30 minutes before going onto the grill. This will help the meat come up to temperature before coming into contact with heat.
• Preheat grill for medium-high heat.
• Remove plastic wrap from steaks and season both sides of meat with salt and black pepper.
• Place steaks on the grill and cook for 5 to 6 minutes per side, depending on thickness and desired doneness. Once cooked to preference, remove from heat and set onto a cutting board. Lightly tent with aluminum foil. Do not wrap tightly. Let steaks rest for 7 to 10 minutes. Slice and serve or serve steaks whole with your favorite side dishes.

SHEET PAN SHRIMP OREGANATA

Steps:

• Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).
• Peel, devein, and butterfly the shrimp open, leaving the tails on.
• Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
• In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
• Add the shrimp to the sheet pan and arrange in a single layer cut side up.
• Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
• Bake until the shrimp are cooked through, about 8 to 10 minutes.
• Broil on high for 2 minutes until the breadcrumbs are golden brown.
• Serve with a squeeze of fresh lemon juice.