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The Tucci Table Recipe: Steak With Oregano, Thyme, and Rosemary

TucciTable_SteakOreganoThyme400This is The Tucci Table version of the Steak Oreganata that we featured in The Tucci Cookbook. It uses hanger steak, which the French call onglet. It’s quick, easy, inexpensive, and very satisfying. Any leftover steak–cold or reheated–makes a great sandwich the next day.

Serves 6

One 1½- to 2-pound hanger steak, about ¾-inch thick
1 clove garlic, halved
Kosher salt
2 tablespoons olive oil
2 tablespoons butter
Freshly ground black pepper
½ cup red wine
Pinch of chopped fresh rosemary
Leaves from 1 sprig fresh oregano, chopped
Leaves from 2 sprigs fresh thyme, chopped

1. Rub the steak on both sides with the halved garlic and season it with salt. Heat a cast-iron sautee pan over medium-high heat. Add the oil and the butter. When the butter has melted and is foaming rapidly, add the steak. Fry for about 2 to 3 minutes on each side for medium-rare, seasoning with pepper as you go. If overcooked, this particular cut can be quite tough, so be careful. When the steak is done, set it aside on a warm plate. Raise the heat to high and add the wine, rosemary, oregano, and thyme. Cook for a minute or two, scraping any cooking residue from the bottom of the pan. Cut the steak into slices and pour the sauce over the top.


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