Flank Steak in Lemon-Wine Sauce with Capers & Olives
( Bistecca al Vino e Limone con Capperi e Olive - Carni cu Limiuni e Vinu e chi Chiappareddi e Alivi )
This recipe was offered by my niece Rosie Amodio-Rosenberg. A couple of years ago, she e-mailed this tasty preparation for flank steak. This is a perfect dish for the busy life of today’s women in their role as carrier woman, mother, wife and homemaker—which aptly describes my niece. Rosy is an efficient, smart and good cook, who appreciates good food but doesn’t always have time for multi-step recipes with long cooking time.
Her extensive travel all over the U.S.A. and abroad, has exposed her to different cultures and, of course, styles of cooking, enhancing her knowledge of the people, nations and their cuisine.
This dish is simple, yet elegant. Best of all it requires very little time to prepare and cook. The flavors are complex and the taste unbelievable delicious—perfect for Rosie. In this preparation, the influence of Rosie’s Sicilian heritage is evident in the use of capers, olives, dry tomatoes and lemon juice. Her personal touch is educed when finishing the flank steak, adding white wine to develop the taste and fragrance of this dish.
For a complete dinner cook some linguine tossed in a sauce made with butter, parmesan cheese and a little pasta’s cooking water, and in addition to an arugula salad dressed with lemon and olive oil, serve some Italian bread and a bottle of medium-bodied red wine to compliment your dinner.
- Serving Size4
- MeatsFlank Stake in Lemon-Wine Sauce
Ingredients
- 2 Lb. flank steak
- 3 tablespoons all purpose flour
- 3 tablespoons olive oil
- 3 cloves of garlic whole, lightly crushed
- 1 large onion, chopped
- ¼ cup dry tomatoes or ½ cup diced fresh tomatoes
- 2 tablespoons rinsed capers
- 10 pitted black olives, sliced
- ¼ cup chopped fresh parsley
- 1 lemon
- ½ cup of white wine
- salt & pepper to taste
- pinch of oregano, sprigs of fresh parsley for garnish
Instructions
THE STEAK
Trim any fat, and then slice the steak in 4 pieces, cutting it in the opposite direction of the grain of the meat. Place each piece between two sheets of wrapping plastic, and with a mallot flatten to same thickness, sprinkle with salt and pepper.
THE SAUTEING
Over a medium heat, in a heavy skillet, heat 2 tablespoons of olive oil with the garlic. Drench the steaks in flour and sauté in oil for 2 minutes on one side and 1 minute on other side. Set aside the meat and discard garlic.
THE SAUCE
In the same pan, add remaining tablespoon of oil, add the chopped onions and stir for 2 minutes. Add the dry tomatoes, capers, olives, parsley, salt and pepper and cook for 3 minutes.
THE ASSEMBLY
Add the steaks to the sauce, and juice of the lemon and 3 tablespoons of water; raise flame and cook for 3 minutes. Still at high heat, add half cup of white wine, reduce to thicken sauce for additional flavor, than lower the heat and cook until meat is done. Serve immediately, pouring the sauce over the meat and garnish with parsley and a pinch of oregano.