About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pan-Broiled Steaks with Marsala and Chili Pepper | Main | Pan-Fried Beef Steaks, Cacciatora Style »

Pan-Broiled Thin Beef Steaks with Tomatoes and Olives

You've now seen two posts from the Beef Chapter, but this is my first. It's always exciting to move on to a new chapter. I like beef, but I don't eat it often. As I've mentioned in other posts, my freezer is too full of fish and shrimp to buy too many sources of other proteins. So this is a very nice change of pace for me.

My first recipe was a very quick and simple recipe-Pan-Broiled Thin Beef Steaks with Tomatoes and Olives.


Marcellas states that the beef slices are very thin, and made even thiner by pounding them before cooking. This makes them cook very quickly. I used a boneless chuck, and cut the steaks myself, then flattened them.

The sauce is made by slowly cooking sliced onions in olive oil until a pale golden color. Sliced garlic is then added, and then tomatoes and oregano. This simmers about 15 minutes, then salt, pepper, and Greek black olives are added.

Next, a heavy skillet is heated until it's very hot, rubbed with some oil, then the thin beef steaks are added. They cook very quickly until just browned on each side.

The meat is then placed in the pan with the sauce, turned over to coat, and placed on a platter to serve.

I really enjoyed this recipe. I don't know that I've ever pounded beef pieces to thin them out. (I know, just like my veal, I probably didn't get them thin enough.) It's a great way to have a piece of meat that cooks in seconds or minutes. And the sauce is flavorful with the slowly cooked onions and flavorful Greek olives. I'd definately add this recipe to the file to make again.

Comments (1)

Marcella Hazan:

Very nice, Cindy! I am so pleased by the way you get the hang of these recipes. It seems to me that there is much marinating of meat going on than is really necessary for either texture or flavor. I like the immediacy of this recipe and I see that it has won you over too.

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This page contains a single entry from the blog posted on November 4, 2010 12:00 AM.

The previous post in this blog was Pan-Broiled Steaks with Marsala and Chili Pepper.

The next post in this blog is Pan-Fried Beef Steaks, Cacciatora Style.

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