Try out our Palermo-Style Italian Steaks recipe today! This dish features tender cuts of beef marinated in a rich blend of olive oil, garlic, and cherry tomatoes.
Prep Time 20 Min | Cook Time 10 Min | Serves 2
Ingredients
- 4 tbsp extra virgin olive oil
- 1/2 lb cherry tomatoes
- 2 bone-in ribeye steaks
- 3 oz thyme leaves
- 2 anchovies
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 1/2 tbsp capers
- 1 tbsp breadcrumbs
- 1 garlic clove, grated
- 4 oz dry white wine
Directions
- Preheat your broiler. Pat the steaks dry with paper towels and allow them to rest at room temperature for 20 minutes before cooking.
- Slice the tomatoes and add them to a broiler-proof dish. Drizzle with a teaspoon of olive oil and a pinch of sea salt. Add half of the thyme leaves and the white wine.
- Broil the tomatoes for a few minutes until they burst and are charred around the edges. Transfer the tomatoes to a serving plate.
- Drizzle the steaks with olive oil and generously sprinkle with salt and pepper. Massage the oil and spices into the steaks with your hands, then set aside. Preheat a cast iron pan on medium-high heat and sear the steaks for 3 minutes on each side.
- In a small bowl, combine the capers, garlic, anchovies, breadcrumbs, and a teaspoon of olive oil. Spoon the mixture over the steaks and transfer them to the broiler for a couple of minutes until golden brown on top.
- Transfer the steaks and tomatoes to serving plates and garnish with the remaining thyme leaves and olive oil. Serve warm.
- Enjoy!