Tuscan SteakTuscan steak is traditionally grilled over a wood or charcoal fire and seasoned with olive oil, salt and black pepper. Typically t-bone or porterhouse are used. This particular version calls for rib steak which is seared, then oven-roasted, and served with a red-wine sauce. Go the traditional route and serve it with a side-dish of warm Tuscan beans drizzled with olive oil. Or serve it with a potato side dish, maybe a crunchy potato galette, or a steaming mound of garlic-mashed potatoes. For this Tuscan steak recipe you will need: 1 tablespoon olive oil 1 rib steak, about 2-inches thick Salt and freshly ground pepper to taste For the Sauce, you will need: 1/2 cup red onion, finely chopped 4 cloves of garlic, peeled and thinly sliced 1/2 cup red wine 1 tablespoon balsamic vinegar 1 cup beef stock 2 canned tomatoes, chopped 2 tablespoon butter 1/2 bunch arugula
In a skillet, heat oil until very hot. Season steak with salt and pepper. Fry steak 2 minutes on each side with salt and pepper or until browned. Remove to ovenproof baking dish and bake for 18 to 20 minutes, turning once or until medium rare. Bake 10 minutes longer for medium to well done. Wipe out skillet and add onions, garlic, wine and balsamic. Bring to a boil and reduce until 1 tablespoon remains, about 3 minutes. Add stock and tomatoes, bring to a boil and reduce by half, about 5 to 7 minutes. Strain through a strainer pressing down on solids. Return to low heat and whisk in butter. Divide arugula on 2 plates. Slice steak into thin slices and fan over arugula. Drizzle with sauce. This steak recipe serves 2
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