
Region: Italy
Category: Beef
Season: Any
Difficulty: Easy and Quick
You can use any kind of steak in this recipe, however I think flatiron steak or skirt steak are particularly well-suited. A square cut of tri-tip, New York strip, flank, T-bone all work well, the important thing being that the steaks are cut into equal size and thickness so they finish cooking together. Save a little thyme and grinding of white pepper for the garnish. The steak becomes encrusted with a delicious golden outside when seared over high heat.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 15 minutes
1 tablespoon extra-virgin olive oil
1 garlic clove, crushed
1 1/2 pounds beef steak, cut into 4 or more steaks, 1/2 inch thick
2 tablespoons fresh thyme and more for garnish
1 tablespoon freshly ground white pepper and more for garnish
Salt to taste
1. Preheat a large cast-iron skillet with over high heat until very hot, about 10 minutes.
2. Add the oil so it is not much more than a film and let it heat with the garlic until the garlic is sizzling and turning light brown. Remove and discard the garlic. If the oil starts to smoke before you are ready with the steaks, reduce the heat.
3. Meanwhile, coat the steak on both sides in the thyme, white pepper, and salt. Add the steak and press down with a spatula. Cook for 4 to 5 minutes a side for rare. Remove from the skillet and serve.
Variation:
Note:
Posted: 12/12/2006