Bistecca "'Mpanata" alla Griglia
Region: Italy, Sicily
Difficulty: Easy but takes non-working time
In this recipe the steaks are marinated for about 12 hours before breading and grilling. The flavor is somewhat richer than that of the bistecca “‘mpanato” alla palermitana recipe.
[photo: Clifford A. Wright]
Yield: Makes 6 to 8 servings
Preparation Time: 30 minutes plus 12 hours
1 cup extra-virgin olive oil, and more for drizzling
1/2 cup red wine vinegar
2 tablespoons finely chopped fresh basil
2 garlic cloves, finely chopped
Freshly ground black pepper to taste
6 sirloin steaks (about 3 3/4 pounds total)
1 1/2 cups dry bread crumbs
1/2 cup freshly grated parmigiano-reggiano cheese
1 tablespoon dried oregano
Salt to taste
1. In a bowl, mix together 1 cup of the olive oil, the vinegar, garlic, basil, and pepper to taste in a 9 x 12-inch ceramic or glass baking pan. Dip both sides of the steaks in this mixture and then leave to marinate in the refrigerator, covered, for 12 hours, turning several times. Remove the steaks from the refrigerator 15 minutes before grilling.
2. Remove the steaks from the marinade and discard the marinade. Spread the bread crumbs on a large plate and mix in the parmigiano and oregano. Salt the steaks to taste and dredge in the bread crumbs, patting the steaks to coat them thoroughly. Drizzle with a little olive oil. Place the steaks on the grill and cook, turning only once, to desired doneness, 12 to 15 minutes in all for rare. Serve hot.