From quick weeknight dinners to impressive weekend feasts, Italian steak recipes offer incredible flavor with minimal fuss. Whether you’re craving classic comfort food or something new to spice up your routine, these 35 mouthwatering dishes will transform your kitchen into an Italian trattoria. Get ready to savor every bite—let’s dive in!
Tuscan Grilled Steak with Balsamic Glaze
Evenings like these call for something simple yet profound, where the sizzle of steak meets the sweet tang of balsamic, creating a meal that feels both rustic and refined. It’s a dish that whispers of Tuscan hillsides, even from a humble kitchen, inviting you to slow down and savor each moment.
Ingredients
– Ribeye steak – 1 lb
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Balsamic vinegar – ¼ cup
– Honey – 1 tbsp
Instructions
1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the steak dry with paper towels to help achieve a better sear.
3. Rub the steak evenly with 1 tablespoon of olive oil, then season both sides with salt and black pepper.
4. Preheat a grill or grill pan to high heat, around 450°F, for 10 minutes until it’s very hot.
5. Place the steak on the grill and cook for 4 minutes without moving it to develop a crust.
6. Flip the steak and cook for another 4 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
7. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
8. While the steak rests, combine balsamic vinegar and honey in a small saucepan over medium heat.
9. Simmer the mixture for 3-5 minutes, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon.
10. Slice the steak against the grain into ½-inch thick pieces.
11. Drizzle the balsamic glaze over the sliced steak just before serving.
Zesty and tender, the steak melts with each bite, its richness cut by the glossy, sweet-acidic glaze that clings to every slice. Try serving it over a bed of arugula with shaved Parmesan for a fresh contrast, or alongside roasted vegetables to let the flavors shine in their simplicity.
Florentine T-Bone Steak with Rosemary
Wandering through the crisp autumn air, I find myself drawn to the comforting ritual of preparing a meal that feels both rustic and refined, a quiet celebration of simple ingredients coming together in harmony.
Ingredients
T-bone steak – 1 (1.5 lb)
Olive oil – 2 tbsp
Fresh rosemary – 2 sprigs
Garlic – 2 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Unsalted butter – 2 tbsp
Instructions
1. Remove the steak from the refrigerator and let it rest at room temperature for 30 minutes to ensure even cooking.
2. Pat the steak dry with paper towels to help achieve a better sear.
3. Rub the steak evenly with 1 tablespoon of olive oil, then season both sides with salt and black pepper.
4. Heat a cast-iron skillet over medium-high heat until it begins to smoke lightly, about 3 minutes.
5. Place the steak in the skillet and sear for 4 minutes without moving it to develop a golden-brown crust.
6. Flip the steak using tongs and sear the other side for another 4 minutes.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil, butter, rosemary sprigs, and smashed garlic cloves to the skillet.
8. Tilt the skillet slightly and baste the steak continuously with the herb-infused butter for 2 minutes, using a spoon.
9. Insert an instant-read thermometer into the thickest part of the steak; remove from heat when it reads 135°F for medium-rare.
10. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
11. Slice the steak against the grain into ½-inch thick pieces before serving.
The steak emerges with a crisp, herb-kissed crust giving way to a tender, juicy interior that melts with each bite. Serve it alongside roasted vegetables or atop a bed of arugula for a touch of freshness that complements the rich, savory notes.
Bistecca alla Pizzaiola with Tomato Sauce
Vividly recalling the scent of tomatoes simmering in my grandmother’s kitchen, this dish feels like a warm embrace on a quiet evening—a simple steak transformed by the humble magic of a rich, slow-cooked sauce.
Ingredients
Steak – 1 lb
Olive oil – 2 tbsp
Garlic – 2 cloves, minced
Canned crushed tomatoes – 1 cup
Dried oregano – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Pat the steak dry with paper towels to ensure a good sear.
2. Heat olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the steak in the skillet and sear for 3 minutes per side until a golden-brown crust forms.
4. Remove the steak from the skillet and set it aside on a plate.
5. Reduce the heat to medium and add minced garlic to the skillet, sautéing for 1 minute until fragrant.
6. Pour in the canned crushed tomatoes, stirring to combine with the garlic and oil.
7. Add dried oregano, salt, and black pepper, stirring gently.
8. Simmer the sauce uncovered for 10 minutes, stirring occasionally, until it thickens slightly.
9. Return the steak to the skillet, nestling it into the sauce.
10. Cover the skillet and cook for 5 minutes over low heat to warm the steak through.
11. Remove from heat and let rest for 2 minutes before serving.
Creamy tomato sauce clings to the tender steak, offering a juicy, herb-infused bite that pairs beautifully with crusty bread for soaking up every last drop—a humble yet deeply satisfying meal for a reflective dinner.
Sicilian Sirloin Steak with Lemon and Olive Oil
Gently, the way afternoon light falls across a quiet kitchen, I find myself drawn to simple cuts that speak of sun-warmed earth and citrus groves. This steak feels like a whispered secret from Sicily’s heartland, where olive oil and lemon weave magic into everyday meals.
Ingredients
– Sirloin steak – 1 lb
– Olive oil – 3 tbsp
– Lemon – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the sirloin steak dry with paper towels to ensure a crisp sear.
2. Rub both sides of the steak evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steak in the skillet and cook for 4 minutes without moving it to develop a golden-brown crust.
5. Flip the steak using tongs and cook for another 4 minutes for medium-rare, or until internal temperature reaches 135°F on a meat thermometer.
6. Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
7. Squeeze the juice of 1 lemon over the rested steak.
8. Drizzle the remaining 1 tbsp olive oil over the top just before serving.
Each slice reveals a tender, pink center that melts with the bright acidity of lemon, while the olive oil adds a silky richness. Enjoy it alongside a simple arugula salad or with crusty bread to soak up every last drop of the vibrant pan juices.
Italian Herb-Crusted Ribeye with Garlic Butter
There’s something quietly profound about the way herbs cling to meat, a simple act that transforms the ordinary into something memorable. This ribeye, with its crust of Italian seasoning and rich garlic butter, feels like a slow, deliberate gift to oneself. It’s a dish that asks for patience but rewards with every savory bite.
Ingredients
– Ribeye steak – 1 (1.5-inch thick)
– Olive oil – 2 tbsp
– Dried Italian seasoning – 2 tbsp
– Kosher salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – 4 tbsp
– Garlic cloves – 3, minced
Instructions
1. Pat the ribeye steak dry with paper towels to ensure a better sear.
2. Rub the steak evenly on all sides with olive oil.
3. In a small bowl, mix dried Italian seasoning, kosher salt, and black pepper.
4. Press the seasoning mixture firmly onto both sides of the steak to form a crust.
5. Let the steak sit at room temperature for 30 minutes to promote even cooking.
6. Preheat a cast-iron skillet over medium-high heat until it begins to smoke lightly.
7. Place the steak in the hot skillet and sear for 4 minutes without moving it to develop a golden-brown crust.
8. Flip the steak and sear the other side for 4 minutes.
9. Reduce the heat to medium and cook for another 3 minutes per side for medium-rare, or until the internal temperature reaches 135°F on an instant-read thermometer.
10. Remove the steak from the skillet and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
11. While the steak rests, melt unsalted butter in the same skillet over low heat.
12. Add minced garlic cloves and sauté for 1 minute until fragrant but not browned.
13. Slice the steak against the grain into ½-inch thick pieces.
14. Drizzle the garlic butter over the sliced steak just before serving.
Oh, the way the herb crust crackles with each cut, giving way to a tender, juicy interior that melts with the garlic butter’s richness. Serve it alongside roasted potatoes or a simple arugula salad to let the steak’s bold flavors stand center stage, a humble yet deeply satisfying meal for any quiet evening.
Espresso-Rubbed Steak with Italian Herbs
Dusk settles softly outside my kitchen window, the quiet hum of evening inviting reflection and the simple ritual of preparing a meal that feels both grounding and indulgent. There’s something deeply comforting about the rich, earthy aroma of espresso mingling with the warmth of Italian herbs, a combination that turns an ordinary steak into a moment of quiet celebration. It’s a dish that asks for little but gives so much in return, perfect for those nights when you crave both simplicity and depth.
Ingredients
– New York strip steak – 1 lb
– Espresso grounds – 2 tbsp
– Dried oregano – 1 tsp
– Dried rosemary – 1 tsp
– Garlic powder – ½ tsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the New York strip steak dry with paper towels to ensure a crisp sear.
2. In a small bowl, combine espresso grounds, dried oregano, dried rosemary, garlic powder, salt, and black pepper.
3. Rub the spice mixture evenly over both sides of the steak, pressing gently to adhere.
4. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate.
5. Heat olive oil in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the steak in the skillet and sear for 4 minutes without moving it to develop a dark crust.
7. Flip the steak using tongs and sear the other side for 4 minutes.
8. Reduce the heat to medium and continue cooking for 3 more minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
9. Transfer the steak to a cutting board and let it rest for 5 minutes to redistribute juices.
10. Slice against the grain into ½-inch thick pieces.
Let the steak rest a moment longer if you can bear it, as those final minutes deepen the tenderness and meld the bold espresso rub with the herbal notes. Served alongside roasted vegetables or a simple arugula salad, its robust crust gives way to a juicy, flavorful interior that feels both rustic and refined, a quiet triumph on any plate.
Steak Tagliata with Arugula and Parmesan Cheese
Sometimes, the simplest meals speak the loudest, like this Italian classic that transforms humble ingredients into something extraordinary. Steak tagliata feels both rustic and refined, a dish that honors the beauty of minimalism while delivering maximum flavor.
Ingredients
– Ribeye steak – 1 lb
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Arugula – 2 cups
– Parmesan cheese – ¼ cup, shaved
– Lemon – 1
Instructions
1. Remove the steak from the refrigerator and let it rest at room temperature for 30 minutes to ensure even cooking.
2. Pat the steak dry with paper towels to promote a better sear.
3. Rub the steak evenly with 1 tablespoon of olive oil, then season both sides with salt and black pepper.
4. Heat a cast-iron skillet over high heat until it begins to smoke lightly, about 3–4 minutes.
5. Place the steak in the hot skillet and sear for 4 minutes without moving it to develop a golden-brown crust.
6. Flip the steak using tongs and sear the other side for another 4 minutes for medium-rare, or until the internal temperature reaches 130°F on an instant-read thermometer.
7. Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
8. While the steak rests, toss the arugula with the remaining 1 tablespoon of olive oil in a serving platter.
9. Slice the steak against the grain into ½-inch thick strips and arrange them over the arugula.
10. Squeeze the juice of half the lemon evenly over the steak and arugula.
11. Top with shaved Parmesan cheese and serve immediately.
Kind of magical how the warm, juicy steak wilts the peppery arugula just slightly, while the sharp Parmesan and bright lemon tie everything together. Try serving it with crusty bread to soak up the savory juices, or alongside roasted vegetables for a heartier meal.
Chianti-Marinated Flank Steak with Sage
Gently, the rich aroma of Chianti and sage fills the kitchen, a quiet promise of the tender, flavorful steak to come. It’s a dish that feels both rustic and refined, perfect for a slow evening meal. Marinating transforms the flank steak into something deeply savory and melt-in-your-mouth delightful.
Ingredients
Flank steak – 1.5 lbs
Chianti wine – 1 cup
Fresh sage leaves – 2 tbsp, chopped
Garlic – 3 cloves, minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. In a bowl, combine Chianti wine, chopped sage, minced garlic, olive oil, salt, and black pepper.
2. Place the flank steak in a resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated.
3. Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours or up to 12 hours for deeper flavor.
4. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before cooking to ensure even cooking.
5. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
6. Remove the steak from the marinade, shaking off excess liquid, and discard the marinade.
7. Grill the steak for 5-6 minutes on the first side until well-seared with visible grill marks.
8. Flip the steak and grill for another 4-5 minutes on the second side for medium-rare, or until internal temperature reaches 135°F on an instant-read thermometer.
9. Transfer the grilled steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
10. Slice the steak thinly against the grain to maximize tenderness.
Yes, the steak emerges with a beautifully charred exterior and a juicy, pink center, infused with the earthy notes of sage and the subtle sweetness of Chianti. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete, comforting meal that feels both hearty and elegant.
Grilled Skirt Steak with Pesto Sauce
Remembering the quiet hum of summer evenings, I find myself drawn back to this simple yet profound combination of fire-kissed beef and vibrant herb sauce. Rustling through my notes, I return to this recipe that always feels like coming home.
Ingredients
Skirt steak – 1.5 lbs
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Basil leaves – 2 cups
Parmesan cheese – ½ cup, grated
Garlic cloves – 2
Pine nuts – ¼ cup
Lemon juice – 1 tbsp
Instructions
1. Remove the skirt steak from refrigeration and let it rest at room temperature for 30 minutes to ensure even cooking.
2. Pat the steak completely dry with paper towels to promote better browning during grilling.
3. Rub both sides of the steak evenly with 1 tablespoon of olive oil, then season generously with salt and black pepper.
4. Preheat your grill to high heat, approximately 450°F, and clean the grates thoroughly to prevent sticking.
5. Place the steak on the hottest part of the grill and cook for 3 minutes without moving to develop a proper sear.
6. Flip the steak using tongs (never pierce with a fork) and cook for another 3 minutes for medium-rare doneness.
7. Transfer the steak to a cutting board and let it rest for exactly 8 minutes to allow juices to redistribute.
8. While the steak rests, combine basil, Parmesan, garlic, pine nuts, lemon juice, and remaining 1 tablespoon olive oil in a food processor.
9. Pulse the mixture for 15 seconds, scrape down the sides, then process for another 20 seconds until a coarse paste forms.
10. Slice the rested steak against the grain into ¼-inch thick strips to ensure maximum tenderness.
Just as the last slice falls away, I’m reminded how the pesto’s bright acidity cuts through the steak’s rich char. Serving this over warm polenta or alongside roasted vegetables transforms the meal into something truly special, where each component enhances the other without overwhelming.
Porcini-Crusted Tenderloin with Truffle Oil
A quiet afternoon finds me craving something earthy and profound, the kind of meal that feels like a whispered secret between the cook and the ingredients. Porcini-crusted tenderloin with truffle oil is that dish—a gentle dance of umami and elegance, perfect for when you want to treat yourself without any fuss.
Ingredients
– Beef tenderloin – 1 lb
– Dried porcini mushrooms – ¼ cup
– Olive oil – 2 tbsp
– Truffle oil – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F to ensure even cooking from the start.
2. Grind the dried porcini mushrooms into a fine powder using a spice grinder or mortar and pestle.
3. Pat the beef tenderloin dry with paper towels to help the crust adhere better.
4. Rub the tenderloin evenly with olive oil, then season with salt and black pepper.
5. Press the ground porcini powder firmly onto all sides of the tenderloin to form a crust.
6. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Sear the tenderloin for 2 minutes per side until a golden-brown crust forms.
8. Transfer the skillet to the preheated oven and roast for 12 minutes for medium-rare, or until an internal thermometer reads 135°F.
9. Remove the tenderloin from the oven and let it rest on a cutting board for 5 minutes to redistribute juices.
10. Drizzle truffle oil over the sliced tenderloin just before serving to preserve its delicate aroma.
Gently slice the tenderloin to reveal a rosy, tender interior contrasted by the crispy, earthy crust. The truffle oil adds a whisper of luxury that melds beautifully with the deep mushroom notes, making it ideal for a quiet dinner paired with simple roasted vegetables or a light salad.
Ribeye Steak with Gorgonzola Cream Sauce
Unwinding after a long day, I find myself craving something rich and comforting, a dish that feels like a warm embrace on a plate. This ribeye with gorgonzola cream sauce is just that—a simple yet indulgent treat that transforms an ordinary evening into something special.
Ingredients
Ribeye steak – 1 (1.5-inch thick)
Salt – 1 tsp
Black pepper – ½ tsp
Butter – 2 tbsp
Heavy cream – ½ cup
Gorgonzola cheese – ¼ cup, crumbled
Instructions
1. Remove the ribeye steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the steak dry with paper towels to help achieve a better sear.
3. Season both sides of the steak evenly with salt and black pepper.
4. Heat a cast-iron skillet over medium-high heat until it is very hot, about 3 minutes.
5. Place the steak in the skillet and cook for 4 minutes without moving it to develop a golden-brown crust.
6. Flip the steak and cook for another 4 minutes for medium-rare, or until it reaches an internal temperature of 130°F on an instant-read thermometer.
7. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
8. Reduce the skillet heat to medium-low and add butter, swirling until melted.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly for 2 minutes.
10. Add crumbled gorgonzola cheese and stir until fully melted and the sauce is smooth, about 1 minute.
11. Slice the steak against the grain into ½-inch thick pieces.
12. Drizzle the gorgonzola cream sauce over the sliced steak and serve immediately.
Juicy and tender, the ribeye pairs beautifully with the creamy, tangy sauce that melts into every bite. For a cozy twist, serve it alongside roasted potatoes or a simple green salad to balance the richness.
Balsamic Marinated Steak with Cherry Tomatoes
Cradling the bowl of marinating steak, I watch the balsamic vinegar deepen its hue, promising a quiet evening of rich flavors and the gentle sizzle of cherry tomatoes bursting in the pan.
Ingredients
– Steak – 1 lb
– Balsamic vinegar – ¼ cup
– Olive oil – 2 tbsp
– Cherry tomatoes – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. In a bowl, combine 1 lb steak, ¼ cup balsamic vinegar, 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.
2. Cover the bowl and refrigerate for at least 2 hours to allow the marinade to tenderize the meat.
3. Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes to ensure even cooking.
4. Heat a skillet over medium-high heat until a drop of water sizzles upon contact.
5. Place the marinated steak in the skillet and cook for 4 minutes without moving it to develop a seared crust.
6. Flip the steak and cook for another 4 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
7. Transfer the steak to a cutting board and let it rest for 5 minutes to redistribute juices.
8. In the same skillet, add 1 cup cherry tomatoes and cook for 3 minutes, shaking the pan occasionally until they blister and soften.
9. Slice the steak against the grain into ½-inch thick pieces.
10. Serve the sliced steak topped with the blistered cherry tomatoes.
Savor the tender, juicy slices of steak, each bite enhanced by the sweet-tart balsamic glaze and the burst of warm tomatoes; try pairing it with a simple arugula salad for a refreshing contrast to the rich, caramelized flavors.
Italian Style Flat Iron Steak with Capers
Years of cooking have taught me that the simplest meals often hold the deepest comfort, and this Italian-style flat iron steak is no exception, with its bold flavors and effortless preparation that feels like a quiet celebration. You can almost taste the Mediterranean breeze in each savory bite, making it perfect for a thoughtful weeknight dinner or a leisurely weekend gathering where good food and conversation flow naturally.
Ingredients
– Flat iron steak – 1 lb
– Olive oil – 2 tbsp
– Capers – 2 tbsp
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Remove the flat iron steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the steak dry with paper towels to help achieve a better sear.
3. Rub the steak evenly with 1 tbsp of olive oil, then season both sides with salt and black pepper.
4. Heat a cast-iron skillet over medium-high heat until it reaches 400°F, which should take about 3–4 minutes; a drop of water should sizzle immediately upon contact.
5. Place the steak in the hot skillet and sear for 4 minutes without moving it to develop a golden-brown crust.
6. Flip the steak using tongs and sear the other side for another 4 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
7. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
8. While the steak rests, reduce the skillet heat to medium and add the remaining 1 tbsp of olive oil.
9. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
10. Stir in the capers and cook for 30 seconds to warm them through and release their briny flavor.
11. Slice the rested steak against the grain into ¼-inch thick pieces to ensure tenderness.
12. Drizzle the caper and garlic mixture over the sliced steak before serving.
A tender, juicy steak with a crisp exterior gives way to the bright, salty pop of capers, creating a harmonious blend that pairs wonderfully with a simple arugula salad or creamy polenta for a complete, comforting meal that feels both rustic and refined.
Garlic and Herb Strip Steak with Burrata
Very quietly, the afternoon slips away as I find myself drawn to the kitchen, where the simple promise of garlic and herbs mingling with rich steak feels like a gentle exhale. There’s something deeply comforting in the ritual of preparing a meal that requires little but gives so much in return, a quiet celebration of flavors that speak softly yet leave a lasting impression.
Ingredients
– Strip steak – 1 (12-ounce)
– Garlic – 3 cloves
– Fresh rosemary – 1 sprig
– Fresh thyme – 2 sprigs
– Olive oil – 2 tablespoons
– Salt – ½ teaspoon
– Black pepper – ¼ teaspoon
– Burrata cheese – 4 ounces
Instructions
1. Remove the strip steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Mince the garlic cloves finely and strip the leaves from the rosemary and thyme sprigs, discarding the stems.
3. Pat the steak dry with paper towels to remove excess moisture, which helps achieve a better sear.
4. Rub the steak evenly on all sides with 1 tablespoon of olive oil, then season thoroughly with salt and black pepper.
5. Heat a cast-iron skillet over medium-high heat until it reaches 400°F, tested with an infrared thermometer for accuracy.
6. Place the steak in the hot skillet and sear for 4 minutes without moving it to develop a golden-brown crust.
7. Flip the steak using tongs and sear the other side for another 4 minutes for medium-rare, or until the internal temperature reads 135°F on an instant-read thermometer.
8. Add the minced garlic, rosemary, and thyme to the skillet around the steak, stirring gently for 30 seconds until fragrant but not browned.
9. Remove the skillet from the heat and transfer the steak to a cutting board, letting it rest for 5 minutes to allow juices to redistribute.
10. Slice the steak against the grain into ½-inch thick pieces to ensure tenderness.
11. Arrange the sliced steak on a plate, top with the burrata cheese, and drizzle with the remaining 1 tablespoon of olive oil and the herb-garlic mixture from the skillet.
Effortlessly, the steak yields to the knife, its edges crisp from the sear giving way to a juicy, pink interior that pairs beautifully with the creamy burst of burrata. Serve it alongside a simple arugula salad or crusty bread to soak up the flavorful oils, making each bite a harmonious blend of robust and delicate notes.
Venetian-Style Grilled Hanger Steak
Sometimes, the simplest meals speak the loudest, like this Venetian-style grilled hanger steak that whispers of quiet evenings and uncomplicated joy. It’s a dish that feels both rustic and refined, inviting you to slow down and savor each moment.
Ingredients
– Hanger steak – 1 lb
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon – 1
Instructions
1. Remove the hanger steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat a grill or grill pan to high heat, aiming for a surface temperature of 450°F.
3. Pat the steak dry with paper towels to help achieve a better sear.
4. Rub the steak evenly with olive oil, then season both sides with salt and black pepper.
5. Place the steak on the hot grill and cook for 4 minutes without moving it to develop a dark crust.
6. Flip the steak using tongs and grill for another 4 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
7. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
8. Squeeze the juice of the lemon over the steak just before serving.
9. Slice the steak against the grain into ½-inch thick pieces to ensure tenderness.
Juicy and richly flavored, the steak boasts a tender, slightly chewy texture with a bright citrus finish from the lemon. For a creative twist, serve it thinly sliced over a bed of arugula or alongside grilled vegetables to let its simplicity shine.
Beef Braciole with Rich Tomato Sauce
A quiet afternoon like this makes me crave something that simmers slowly, filling the kitchen with memories. Beef braciole feels like a whispered story in each tender roll, wrapped in a rich tomato sauce that hugs you back.
Ingredients
– Flank steak – 1.5 lbs
– Breadcrumbs – ½ cup
– Parmesan cheese – ¼ cup
– Garlic – 3 cloves
– Olive oil – 2 tbsp
– Crushed tomatoes – 28 oz can
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp
– Kitchen twine – as needed
Instructions
1. Lay the flank steak flat on a cutting board and pound it to an even ¼-inch thickness using a meat mallet.
2. In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, ½ tsp salt, and ¼ tsp black pepper.
3. Spread the breadcrumb mixture evenly over the entire surface of the pounded steak.
4. Roll the steak tightly into a log, starting from the shorter end, and secure it with kitchen twine tied at 2-inch intervals.
5. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, about 350°F.
6. Sear the rolled beef on all sides until browned, approximately 3-4 minutes per side, to develop a deep flavor base.
7. Pour in the crushed tomatoes, add remaining ½ tsp salt and ¼ tsp black pepper, and bring to a gentle simmer.
8. Reduce heat to low, cover the pot, and let it cook for 2.5 hours, stirring occasionally to prevent sticking.
9. Remove the braciole from the sauce, let it rest for 10 minutes on a cutting board, then slice into 1-inch rounds.
10. Serve the slices topped with the warm tomato sauce.
Dense with savory layers, the beef melts apart under the slightest pressure, while the sauce clings silkily to each slice. Try serving it over creamy polenta or with crusty bread to soak up every last bit of that rich, slow-cooked goodness.
Conclusion
Variety is the spice of life, and these 35 Italian steak recipes offer endless inspiration for your kitchen. We hope you find new favorites to savor and share with loved ones. Don’t forget to leave a comment with your top pick and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
