- Special Pricing
Chuck steaks have a full beefy flavor and stay remarkably tender when cooked to a rosy medium rare. If you like steaks well done, though, choose a different cut or the meat will be chewy. The red wine is meant to flavor the onion and peppers, not to make a sauce. Boil it until it's completely absorbed by the vegetables.
WINE RECOMMENDATION: With these steaks, you need a richly flavored, full-bodied red. Take a break from the same old cabernet sauvignon and try a refosco, a robust yet surprisingly sophisticated wine from the extreme northeast corner of Italy.
- 4 tablespoons olive oil
- 1 large onion, sliced thin
- 1 1/2 teaspoons dried oregano
- 1 large clove garlic, minced
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 4 top chuck steaks (about 2 pounds in all), pounded to 1/2-inch thick
- 1 teaspoon salt
- 3/4 teaspoon fresh-ground black pepper
- 3/4 cup red wine
Heat 2 tablespoons of the oil in a medium frying pan over moderately low heat. Stir in the onion, oregano, garlic and bell peppers. Cook, covered, until the vegetables are soft, about 5 minutes.
In a large stainless steel frying pan, heat the remaining 2 tablespoons of the oil over moderately high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Put the steaks in the hot pan and cook until browned, 3 to 4 minutes. Turn and cook until done to medium rare, 3 to 4 minutes longer. Remove.
Add the bell-pepper mixture, the wine and the remaining 1/2 teaspoon each salt and black pepper to the large frying pan. Boil until the wine is completely absorbed, about 5 minutes. Serve the steak topped with the vegetables.
Pounding tenderizes meat and also makes it thinner so it will cook more quickly. Cover the meat with a piece of plastic wrap or waxed paper and then flatten the steak with a traditional meat pounder or the bottom of a heavy frying pan. Or, ask your butcher to pound the meat for you.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
741 calories; 55g total fat; 154mg cholesterol; 720mg sodium; 9g carbohydrates; 2g fiber; 43g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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