Lydia Lunchless

There is a story here.  We decided to forgo cable for Netflixs and the 20 odd channels you can get for free on basic television.  One day, while watching PBS we came across a balding Italian Chef named Lydia.  Apparently this is the same Lydia of my former hometown Lydia's Kansas City Italian restaurant.   She was making delicious meals with ridiculous amounts of wine.  The thing is-- she didn't give out any of the measurements of anything.

Here's what I think happened.  First, Lydia is actually very small so the proportions looked very big in relation to her tiny frame.  Second, the meal calls for a flat-iron steak; which, not going to an actual butcher, I could only find in a pound and a half.  Third, I think the pan she used was deeper and less wide than my dutch oven, so I ended up with about two gallons of sauce to cover a shrinking pound of meat.  None the less, this recipe rocks.

photos by DMG

What you Need:

2-3 lb. Flat Iron Steak
Olive Oil
3 Garlic gloves, crushed
1 1/2 Onions, chopped
1/8 C Rosemary and Sage, chopped
Flour

Sauce:
2 C Red Wine, Dry
3 C Chicken stock
1/2 C Pine nuts
2 C Tomatoes, crushed

* Flat Iron is the shoulder of a cow



Italian Flat Iron Steak and Red Wine Sauce

Put liberal amount of Olive oil in deep pan
over medium-high heat.

Add Garlic, Onion, Rosemary and Sage
Cook for 3 minutes.

Flour both sides of Steak.

Push onion mixture to one side and brown
steak on both sides (see picture).

 Once browned; thus sealing in juices, add Wine and      Stock.
 Cook 30 minutes.

  Remove liquid into large bowl and puree pine nuts into         sauce in batches.




Return puree to pan with meat and add 2 cups crushed tomatoes  Simmer, covered for 2-3 hours.


*This really is a delectable meal.  We'll probably use the left over sauce to cook up some carrots and potatoes.

Total Time: 3 hours
Music: Soul Coughing
Drink:  Petite Sirah