Steak Piscatella
1and1/2 cup orzo
2 cloves garlic 1 tsp olive oil
10 oz. (about 1 and 1/4 cup thinly sliced onion
5 Tbs. fresh basil, or 1 and 1/2 Tbs. dried
12 oz. no salt tomato sauce
1 cup red wine (any type)
1 Tbs. red wine vinegar
1and1/2 to 2 lb. flank steak
fresh ground black peppercorns (to coat outside of steak)
Chop the basil and garlic. Cook the orzo in boiling water for 8 minutes or until done. Drain, return to pot and cover. Heat the olive oil in a sauce pan and fry the onions and garlic until soft.. Add the tomato sauce, vinegar and 1/2 cup of wine to garlic and onions. Spread the ground peppercorns on a cutting board. Place the flank steak on top and then press the pepper onto the meat. Cook mast 4 minutes on each side in a hot skillet or until medium rare inside. Leaving steak in the pan, add the other 1/2 cup of wine, half the tomato sauce mixture and1 Tbs of basil to the pan and stir everything with a wooden spoon. Cook until pen juices begin to darken. Toss orzo with basil and remaining tomato sauce mixture. Remove steak to cutting board, slice diagonally and serve with orzo. Pass the remaining steak juices to pour over the meat. Serves 4 people.
Note: Steak does not have to be entirely coated with ground peppercorns, as it can be quite spicy. I just grind them on and press them in as I see fit.
Submitted by; Cynthia Counsil