Sicilian-Style Beef Flank Steak

Ingredients:

• 1 lb. boneless beef  flank steak, cut 1-inch thick
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 2 tsp. fresh oregano, chopped
• 1/4 tsp. crushed red pepper
• 1 (15 oz.) can diced tomatoes
• 3/4 cup sliced pitted ripe olives
• 1 tbsp.capers, drained and finely chopped
• 2 tbsp.fresh flat-leaf parsley, chopped 

Makes 4 Servings

1. Trim fat from meat. Season meat with salt and pepper.
2. In a large skillet, heat olive oil over medium heat. Add meat, cook for 8-10 minutes or until browned, turning once. Remove meat from skillet.
3. In the same skillet, cook celery over medium-low heat about 4 minutes or just until tender. Add garlic, oregano, and crushed red pepper; sauté 1 minute until aromatic. Stir in tomatoes, olives and capers. Bring to boiling; reduce heat Simmer, uncovered, until liquid begins to thicken. Return meat and any accumulated juices to the skillet. Simmer, uncovered, for 5-10 minutes or until meat reaches desired doneness (135 F for medium-rare or 140 F for medium).
4. To serve, remove meat from tomato mixture; cut into thin slices. Stir parsley into tomato mixture in skillet; serve over meat.

WW POINTS VALUES: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. You can enjoy the flavors of  Sicily in your home without going out to a fancy Italian restaurant. This meal is even tastier than what you would get at a steakhouse. This meal is bursting with flavor with the tomatoes, capers and olives. I highly recommend using fresh tomatoes because fresh tomatoes are always better than canned tomatoes. You can also use sirloin steak, pork chops, pork tenderloin, or boneless chicken breasts and your dish will still be delish. I highly recommend using Garlic Infused Olive Oil from the Imperial Olive  for a more authentic Italian flare. For more information, visit www.TheImperialOlive.com.

 

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