Easy Italian Garlic Rosemary Steak-a really simple steak recipe with flavorful ingredients. Make this delicious Italian steak recipe with your grill pan or cast iron pan. It’s perfect for a weeknight meal or any special occasion. Ready in 15 minutes!
– For the steak: – 3 sirloin or rib-eye steaks about 1 ¼ inch thick – 3 teaspoons sea salt or more, to taste – freshly ground pepper – 4 Tablespoon extra-virgin olive oil or canola, peanut, vegetable, divided – 2 cloves garlic peeled – 2 sprigs fresh rosemary or thyme, or sage or a combo – For the ammoglio sauce: optional: – ½ cup extra-virgin olive oil – juice of one lemon – 2 large tomatoes chopped in small pieces – 1 clove garlic minced – 1 Tablespoon chopped fresh rosemary – ½-1 teaspoon sea salt
A tagliata di manzo is one of the most popular steak dishes in Italy, right next to the super famous Florentine “bistecca alla Fiorentina”. The difference between the two is a Florentine bistecca is a gigantic T-Bone steak served blood rare. And the tagliata di manzo is usually a different cut (like a NY Strip or a rib eye) without the bone, sliced thin (tagliata comes from tagliare-to cut and manzo means beef).
It’s a simple sauce of chopped fresh tomatoes, garlic and herbs. This flavorful tomato sauce goes fantastic with any thing grilled, like my Grilled Lamb Chops with Ammoglio Sauce (since it was lamb, I also added fresh mint).
WHAT IS AN AMMOGLIO SAUCE?
The Italian steaks I have had are always with rosemary and garlic. The typical way to cook it in Tuscany is with rosemary and oil, but I’ve seen that combination also in other regions of Italy. I have also had rosemary and garlic in Italy.
WHY COOK ROSEMARY AND GARLIC WITH STEAK?
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