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Steak Oreganato

Steak Oreganato Mario Batali
Bring the big screen into your kitchen with this dish inspired by Stanley Tucci's film Big Night! It goes perfectly with a side of pan-roasted potatoes with paprika.
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Bring the big screen into your kitchen with this dish inspired by Stanley Tucci's film Big Night! It goes perfectly with a side of pan-roasted potatoes with paprika.
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ingredients
  • 1 top round beef steak (1 1/2 - 2 pounds)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup dry red wine
  • 1/2 teaspoon dried oregano
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    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) 
  • 3
    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.
 
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