Fast and Easy: Steakettes or Bistecchine
As long as I can remember,
steakettes, bistecchine, also
known as fettine di bistecca, thin beef steaks, have always been a staple in the
kitchen, mine and my mother’s. They are a meat of choice in the Italian household
when busy mothers like my Zia Vittoria would come home at noon to put a full
meal on the table with a pasta, a meat or fish, vegetables, salad and fruit.
Fast and easy was important! When I got married, bistecchine, simply pan fried with a little olive oil, onion salt, and pepper, became a favorite of my
husband’s as they reminded him of his mother’s cooking. They are economical and
go a long way when served with rice, potatoes, or pasta. As they grew up, my
sons loved them in all sorts of ways and would fight over the last piece. They
especially loved La Pizzaiola, a classic way to serve the thin beef steaks with the same ingredients
one finds in pizza! My son Marco would ask for them on his birthday and I would
make them for him, a detail I didn’t remember until he reminded me the other
day. Since my youngest son is busy at college and cooking for himself and his
roommate, I thought I would share two fast, easy, and economical ways to use a
variation of fettine di bistecca, a quick solution for a last minute meal.
You will need fresh (not
frozen!) beef steaks, also known as “sandwich” steaks or carne asada, the ones
typically used for fajitas. I prefer sirloin, but top round works well too,
even though it may turn out a little tougher. I stock these in my freezer so I can always reach for them
in a pinch. Be careful when you defrost them or they will become tough and dry.
In fact, don’t defrost them all the way because the more water lost, the
tougher they will cook.
Al Limone
Ingredients:
1 lb. thin beef steaks. Top
round or sirloin
1 Tablespoon olive oil or
enough to lightly cover the bottom of the pan
Salt or onion salt to
taste, pepper
Thin slices of Swiss
cheese, Monterey Jack or fresh mozzarella
1 lemon cut in half
1 Teaspoon thyme
Heat a 9 inch skillet to a
high temperature until it is smoking. Add a drizzle of olive oil so it coats
the bottom of the pan. Place the steaks in the skillet and pan fry them until
you see the blood seeping through the edges. Salt and pepper the steaks then
turn them quickly. Salt and pepper again and add the thyme. You will see that
the steaks give out lots of liquid. Allow it to evaporate and wait until the
steaks are slightly caramelized or brown. Place slices of cheese on the steaks,
then take the lemon halves and squeeze the juice over the steaks. Cover and
lower the heat until the liquid is somewhat evaporated and the cheese melted.
Serve at once.
La
Pizzaiola
1 lb. thin steaks or fettine
di bistecca
1 Tablespoon olive oil or
enough to lightly cover the bottom of the pan
1-2 cloves garlic, chopped
1 ¼ Cup fresh chopped ripe
tomatoes or 1 oz. can diced tomatoes
1 Teaspoon dried oregano (origano
in Italian!)
salt and pepper to taste
Heat a 9 or 10 inch skillet
until very hot, then add the olive oil. Quickly add the steaks and let them
sizzle until brown on one side. Salt and pepper them, then turn them, add the
garlic, tomatoes and oregano. Let them cook at high heat for about 5 minutes,
adding a little water or wine and turning the steaks as needed. Cover, lower
the heat to medium and cook for another 5-10 minutes until the sauce has
thickened. Adjust the seasoning if necessary. Serve with white rice, buttered
pasta, or my favorite, mashed potatoes.
