• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) olive oil

  2. 1 large onion , sliced thin

  3. 1 1/20 teaspoon(s) dried oregano

  4. 1 large clove garlic , minced

  5. 1 red bell pepper , sliced thin

  6. 1 green bell pepper , sliced thin

  7. 4 top chuck steaks (about 2 pounds in all) , pounded to 1/2-inch thick

  8. 1 teaspoon(s) salt

  9. 3/4 teaspoon(s) fresh-ground black pepper

  10. 3/4 cup(s) red wine

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of the oil in a medium frying pan over moderately low heat. Stir in the onion, oregano, garlic, and bell peppers. Cook, covered, until the vegetables are soft, about 5 minutes.

  2. In a large stainless-steel frying pan, heat the remaining 2 tablespoons of the oil over moderately high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Put the steaks in the hot pan and cook until browned, 3 to 4 minutes. Turn and cook until done to medium rare, 3 to 4 minutes longer. Remove.

  3. Add the bell-pepper mixture, the wine, and the remaining 1/2 teaspoon each salt and black pepper to the large frying pan. Boil until the wine is completely absorbed, about 5 minutes. Serve the steak topped with the vegetables.

  4. Notes: Pounding Meat: Pounding tenderizes meat and also makes it thinner so it will cook more quickly. Cover the meat with a piece of plastic wrap or waxed paper and then flatten the steak with a traditional meat pounder or the bottom of a heavy frying pan. Or, ask your butcher to pound the meat for you.

  5. Wine Recommendation: With these steaks, you need a richly flavored, full-bodied red. Take a break from the same old cabernet sauvignon and try a refosco, a robust yet surprisingly sophisticated wine from the extreme northeast corner of Italy.


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