One of the secrets to juicy Italian steaks is the breading. While Americans bread and then fry meat, Italians bread and then bake or grill it. The breading helps keep the moisture inside the meat, and makes for a much healthier dish.
Makes 4 servings
2 (1 pound each) shell steaks, cut about 1 inch thick
1/4 cup extra virgin olive oil
2 garlic cloves, minced 1/3 cup dried bread crumbs
2 tablespoons freshly grated Parmigiano-Reggiano
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Trim the excess fat from the perimeter of each steak. Combine the oil and garlic in a 13 × 9-inch glass or ceramic baking dish. Place the steaks in the baking dish, and let stand at room temperature for 30 minutes, turning the steak over after 15 minutes.
2. Mix the bread crumbs, cheese, oregano, salt, and pepper together in another shallow dish. Remove the steaks from the oil, letting the oil cling to the steaks. Dip each steak into the bread crumb mixture, patting to coat both sides. Let stand 10 minutes to set the crumbs.
3. Position a broiler rack 6 to 8 inches from the source of heat, and preheat the broiler. (If the steaks cook too close to the heat, the crust will burn.) Lightly oil the rack. Place the steaks on the rack and broil until the crust is lightly browned, about 3 1/2 minutes. If the crust begins to scorch, move to the next lowest rung in the oven or broiler away from the heat source. Turn the steaks and cook until the other side is browned, about 3 1/2 minutes more for medium-rare meat.
4. Transfer to a platter and let stand 3 minutes. Cut across the grain into 1/2-inch-thick slices and serve.
|– From Skinny Italian
by Teresa Giudice with Heather Maclean