BISTECCA CON ZUCCHINE MARINATE E CIPPOLE
(Steak With Zucchini Marinated in Balsamic Vinegar)
3 Med. Zucchini 2 Med. Onions - white 1/2 Cup Vinegar - Balsamic 1/2 Cup Vinegar - Balsamic: Raspberry 1/2 Cup Vinegar - Red wine 1/2 Cup Olive oil - Extra virgin 2 Cups Beef stock 2 Lg. Beef or Buffalo steaks
PREPARING THE MARINATED ZUCCHINI, ONIONS AND MEAT
Peel and cut the zucchini into 1/2 inch rounds. Slice the onions as thinly as you can. Place both in a stainless steel mixing bowl to which is added all of the ingredients except the beef stock and the meat. Mix to coat the vegetables. Cover with plastic wrap and let marinate in the refrigerator for 12-24 hours. Mix the marinade every 3 hours or so. While the vegetables are marinating, place the meat in a shallow pan and coat with olive oil. Press freshly ground pepper into each side and add 1/4 cup of balsamic vinegar to the pan. One side of the meat should be in the marinade. Refrigerate and turn every 4-6 hours
PREPARING THE DISH
Strain the marinated vegetables, reserving the liquid. Pat them dry and place them in a heavy fry pan to which 3-4 tablespoons of olive oil have been added. Cook over high heat for 6-7 minutes, stirring during most of this time. Remove from the pan and set aside.
Using the same fry pan, add 2 Tablespoons of olive oil and sear the meat for 2 minutes on each side. At the end of this time, add the zucchini, the onions and the marinade to the pan and continue cooking over medium high heat for 5 minutes. Turn the meat over and cook an additional 5 minutes. Depending upon the thickness of the meat, the meat should be medium to medium rare at the end of these cooking times. Lengthen or shorten the time according to your taste.
Place each steak on a heated plate, and spoon half of the now reduced marinade and vegetables over each one. Serve.
Last updated on: 06/03/99 12:51:12 AM