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| LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily |
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| Bistecche impanate grilled breaded steak ingredients 4 1/4 inch thick slices of sirloin steak 3/4 cup breadcrumbs 1/4 cup grated romano cheese 2 tablespoons chopped parsley 1 tablespoon minced capers 4 minced garlic cloves 1 teaspoon dried oregano 2 lemons cut into wedges ground black pepper olive oil |
| Method Preheat the grill to moderate or light the coals under the grill and adjust the grate ready. Prepare the breading in a bowl by mixing the breadcrumbs, romano cheese, parsley, capers, garlic, oregano and a couple twists of black pepper, then transfer to a large plate. Beat the steaks with a meat pounder and flatten them by a third, then generously brush or rub the steaks with olive oil. Press the steaks into the seasoned breading and evenly coat them with the mixture. Place the breaded steaks on the grill, turn after several minutes, and repeat until they cook to desired temperature. Serve immediately with lemon wedges. The steaks may also be pan-fried by heating 1/4 cup olive oil over moderate heat and cooked until golden brown on each side. |
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