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Italian Fried Steak with Roasted Pepper Pesto
Nb persons: 4
Yield:
Preparation time:
Total time:
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1/2 cup | seasoned fine dry bread crumbs |
1/2 cup | grated Romano |
Parmesan cheese, alternative | |
1 | egg |
2 tbsp | water |
1 1/4 lb | beef cubed steak |
Olive Oil | |
1 12 oz jar | roasted red sweet peppers, drained |
2/3 cup | fresh basil leaves |
1. In a shallow dish combine crumbs and half the cheese. In another shallow dish, beat together egg and water. Cut meat in 8 equal-sized portions; lightly sprinkle with salt and pepper. Dip in egg mixture; press lightly to coat.
2. In a 12 inch skillet heat 1 tbsp olive oil over medium high heat. Working in 2 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.
3. Meanwhile, for sauce, in blender or processor combined drained peppers and 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 remaining basil. Makes 4 servings.
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