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"We're making a really beautiful steak dinner," says Rach. "We're serving some giant stuffed Sicilian-style tomatoes with these gorgeous sirloin steaks. Mmm mmm!" To go with the meal, she also bakes some store-bought steak fries and tosses them with butter, garlic, rosemary and Parm.
For more steak dinner inspiration from Rach, check out her Tagliata with Arugula and Sliced Steak with Creamed Spinach and Artichokes.
Ingredients
- 1/3 cup olive oil
- 4 anchovies
- 4 cloves garlic, chopped, plus 2 cloves, crushed, for fries
- 1 teaspoon red pepper flakes
- 1 ½ cups panko or homemade breadcrumbs
- 3 tablespoons capers, drained
- ½ cup oil-cured olives, pitted and chopped
- ½ cup packed flat parsley, chopped
- 4 large beefsteak or vine tomatoes, tops trimmed and reserved and seeds removed
- 1 bag steak fries with skins
- 3 tablespoons butter, melted
- 3 tablespoons rosemary, chopped
- ½ cup grated Parmigiano-Reggiano
- Non-aerosol cooking spray
- 4 sirloin steaks (10 to 12 ounces each), bring to room temp
- Salt and pepper
- 1 lemon, halved
Yield
Serves: 4
Preparation
Heat EVOO in medium skillet over medium heat and melt anchovies into oil. Add chopped garlic and red pepper and swirl a minute, then add the breadcrumbs and toast to golden and mix in capers, olives and parsley. Cool stuffing to handle and then fill the tomatoes.
Preheat oven to 425°F.
Arrange the fries on a baking sheet. Pop in oven when preheated.
Roast tomatoes with fries for about 10 to 12 minutes to shrink them around the stuffing a bit. Let stand under foil. Cook fries until crisp, then toss with melted butter, crushed garlic, rosemary and cheese.
Meanwhile, preheat cast-iron skillet over medium-high heat, spray with oil and season meat with salt and pepper.
Cook about 8 minutes, turning occasionally. Place the halved lemon in the pan the last few minutes and char it. Douse meat with lemon juice, rest 5 minutes and serve sliced alongside tomatoes and fries.