Bistecca marinata con salsa di panna ~ Friuli Venezia Giulia and Veneto

Friuli Venezia Giulia and Veneto   ~ This is the region of Italy that my family hails from!

 

Bistecca marinata con salsa di panna is marinated Steak with cream sauce.  

You will need to buy a sirloin tip or round tip steak. Begin this dish early (2-3 hrs before cooking) by marinating your steak in balsamic vinegar and salt and black pepper corns; plus, dried herbs: rosemary, mint and oregano. When you are ready to cook, prepare a skillet with 5 tbs of coconut oil and 3 tbs of olive oil. Pound your marinated steak with a meat tenderizer, and then powder lightly with flour. When you oils start to spit at you, lay in your steak and sizzle away on high heat, turning so that both sides get brown. Reduce heat to low and add 1/3 cup of heavy cream, 2 tbs of horseradish mustard and 1 tbs of Worcestershire sauce and a caper or two if you have and like them of course. Cover and simmer for no more than 3-4 minutes on med.

Prepare a side, I like potatoes. As a garnish, given the season, use fresh fruits.

Tutti a Tavola!