Sunday, 30 July 2017

PREPARE: Italian Fried Steak With Roasted Pepper Pesto

Roasted red peppers lend a phenomenal smoky-sweet flavor to this succulent fried steak.

Sharp Romano cheese and peppery fresh basil add brightness and life, recreating the classic Italian flavors everybody loves.

Serve alongside a fresh salad or overtop crisp, steamed green beans, dressed in olive oil and garlic.


- 1/2 cup seasoned fine dry bread crumbs

- 1/2 cup grated Romano or Parmesan cheese

- 1 egg

- 2 tablespoons water

- 1 1/2 pounds beef cubed steak

- Salt

- Ground black pepper

- Olive oil

- 1 12 ounce jar roasted red sweet peppers, drained

- 2/3 cup fresh basil leaves


- In a shallow dish combine bread crumbs and half of the cheese.

- In another shallow dish beat together egg and the water.

- Cut meat into eight equal-size portions; lightly sprinkle with salt and black pepper.

- Dip meat pieces into egg mixture, then crumb mixture; press lightly to coat.

- In a 12-inch skillet heat 1 tablespoon olive oil over medium-high heat.

- Working in two batches, cook steak about 5 minutes per side, adding more oil as needed.

- Remove to a serving platter; cover to keep warm.

- Carefully wipe skillet clean.

- Meanwhile, for sauce, in a blender or processor combine sweet peppers and the remaining cheese.

- Process until nearly smooth. Finely chop 1/2 cup of the basil; set aside.

- Transfer pepper mixture to hot skillet and heat through.

- Remove from heat.

- Stir in finely chopped basil.

- Pour sauce over steaks.

- Sprinkle with remaining basil.

Nutrition values in Italian Fried Steak with Roasted Pepper Pesto

Per serving: 425 kcal cal., 21 g fat (8 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 130 mg chol., 645 mg sodium, 15 g carb., 2 g fiber, 1 g sugar, 43 g pro. Percent Daily Values are based on a 2,000 calorie diet

Tourism Observer

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