⅓ cup parsley, fresh, chopped
⅓ cup basil, fresh, chopped
⅔ cup black olives, or green olives, pitted, chopped
½ cup sun-dried tomatoes, cut into ¼-inch strips
¼ cup red wine
¼ cup cognac, or brandy
3 cloves garlic, minced
3 oz red onions, chopped
14 oz tomatoes, (1 can), can be diced or crushed
2 tbsp unsalted butter
2 lb beef steaks, preferably top sirloin, sliced into 1-inch thickness
salt and ground black pepper, to taste
brown sugar, to taste
cooking spray
To serve:
½ cup roasted vegetables, of your choice
½ cup mashed potatoes, or baked
3 tbsp pangritata
Preheat your grill to high and grease accordingly with cooking spray.
Preheat your oven also to 300 degrees F.
Once your grill is preheated, set the steaks down and season with salt and pepper let sear for 4 to 5 minutes on each side. Place on a baking sheet and cover with foil.
Roast in the oven for about 8 to 10 minutes until medium. Set aside covered.
Melt butter on a hot saute pan. Add onions and garlic. Saute briefly until translucent.
Deglaze with red wine and cognac. Reduce briefly for roughly 5 minutes.
Add sun-dried tomatoes, diced or crushed tomatoes, and olives.
Simmer sauce for roughly 6 to 8 minutes until slightly thickened and flavors intensify.
Season to taste with salt, pepper, and brown sugar. Adjust accordingly.
Remove from the heat and add both basil and parsley. Mix until fully combined. Set aside.
Discard foil from your steaks and slice against its grain, according to your preferred thickness.
Place sauce on the bottom of your serving ware, top with the steak and pangritata. Serve with potatoes and roasted vegetables.
Sugar: 19g
:
Calcium: 268mg
Calories: 1372kcal
Carbohydrates: 58g
Cholesterol: 357mg
Fat: 70g
Fiber: 12g
Iron: 13mg
Monounsaturated Fat: 30g
Polyunsaturated Fat: 4g
Potassium: 3487mg
Protein: 106g
Saturated Fat: 28g
Sodium: 1196mg
Trans Fat: 1g
Vitamin A: 5787IU
Vitamin C: 72mg
