Italian cooking whether in the high mountains or by the sea should never be an all day long cooking process. It should always be spontaneous, fresh and full of flavor. This dish is just that.
For this dish, you will need either round steak or flank steak cut into strips marinated with a squeeze of lemon juice, meat tenderizer or use a dash of sea salt. As for the rest of the ingredients, you may want to stop off and pick up some young asparagus spears or green beans, a jar of dried sun tomatoes, Kalamata olives and a box of linguine pasta or potatoes.
Start the water to boil for the pasta. Then, sear on high to med heat the marinated steak in 3 tbs of olive oil and some oil dregs from the jar of sun dried tomatoes, sprinkle in some garlic powder, red pepper flakes and dried herbs: rosemary, mint and oregano. Do not over cook.
Next, push the steak aside or remove (if you prefer your meat med. rare) and sear the asparagus or green beans in the same oils, toss in several sun dried tomatoes and olives. You can bring back the steak (or leave out preferring med. rare) and drizzle on a splash of hazelnut balsamic vinegar and 2 tbs of beef stock for a clean finish.
When the pasta is tender, drain and ladle onto a low lipped serving dish so you can top the linguine pasta with the steak, asparagus, sun dried tomatoes and olives.
~ Tutti a Tavola!