Bistecca "Mpanato" alla Palermitana
Region: Italy, Sicily
Difficulty: Easy but special equipment needed
This recipe and bistecca “‘mpanata” alla griglia, both from Palermo, originally disguised the taste of poor-quality Sicilian meat, but in the U.S., with our high-quality beef, they just make good meat even more delightful.
[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]
Yield: Makes 6 to 8 servings
Preparation Time: 30 minutes
1 bay leaf
1 1/2 cups dry bread crumbs
Salt and freshly ground black pepper to taste
6 sirloin steaks (about 3 3/4 pounds)
1/4 cup extra-virgin olive oil spread on a large plate or platter
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Crumble the bay leaf into the bread crumbs, season with salt and pepper, and spread on a large plate. Dip the steaks in the olive oil and then dredge in the bread crumbs, patting the steaks to coat them thoroughly.
3. Place on the grill and cook, turning only once, to desired doneness, 12 to 15 minutes in all for rare. Serve hot.