With Italian cooks, everybody has their 'steak' recipe or way of cooking it. I am not talking about a New York Strip, T-Bone, or Filet... I am just talking about the kind of steak most Italian home cooks will make. Italians love sirloin. Its tender and can be used in a variety of ways.
For this dish, you will need to buy: one sirloin sliced very thin. You can often find a 'rolled' sirloin. One that has been cut thin and rolled up and packaged. Along with the steak, one onion and two green peppers... preferably from the garden given the this time of year.
To begin, unroll the sirloin and pound each one, coating with garlic powder and a pinch of sea salt. Then take two bowls: one for the egg, milk and balsamic vinegar wash and the other for the herb infused bread crumbs. Prepare these bowls; the first, using two eggs, 1/2 cup of milk or better yet buttermilk and to that 4 tbs of balsamic vinegar, whisk. The second, just pour out some bread crumbs and sprinkle in Italian herbs.
Chop one onion and the two peppers to be sauteed in olive oil. Push aside or remove when browned. In the same skillet, adding a bit more olive oil, pan fry the 'breaded' steak. It does not take long to sear each side. We like them medium rare so cooking time is short.
Bring back the onion and green peppers when ready to serve. A side of potatoes and garden fresh tomatoes are best. I like olives on the table and a decanter of balsamic vinegar on the delicate meat....
~ Tutti a Tavola!
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