Sicilian Seared Steak on Toast
A killer Sicilian inspired steak meal that takes only five core ingredients and 15 minutes to whip up. Bursting with savory, herbaceous, garlicky flavors, this is a perfect easy entertaining meal for the steak lovers in your life. Just note the cook time reflects a medium rare, and you’ll need to sear them longer or finish in the oven for a more well-done center.Â
- Yield: Serves 4
Ingredients
- 1.5 to 2 pounds sirloin steak(s) (see note)
- Salt and pepper, to taste
- 1 tablespoon cooking oil, as needed
- 1/3 cup store-bought basil pesto (amount is flexible; use as much as you want)
- 4 thick slices Italian bread or bread of your choice, deeply toasted (see note 3)
- 2 to 3 cups baby arugula
- Freshly shaved parmesan cheese, for topping (use as much as you want)
- Optional suggestion: 1/3 cup toasted pine nuts (optional)
Instructions
- OPTIONAL PRE-COOK STEP: 45 minutes before cooking, season your steaks with salt and pepper on both sides and place on a plate, uncovered, in the fridge to air dry and season (this gives the very best crust and cook).
- Cover the steaks with plastic wrap (wrap is technically optional) and, using a rolling pin or something similar, pound them all over, tenderizing the meat and thinning them out a little bit. A thickness of roughly ½ to ¾-inch is great. Season the steaks with a little more salt and pepper, as some was probably lost in the thwacking.
- Preheat a skillet or grill pan (preferably cast iron, if you’ve got it) over medium-high to high heat (turn on your exhaust fan and get a splatter screen ready, if you have one). Add a tablespoon of cooking oil. Sear the steaks until deeply, fantastically browned on both sides; takes about 4 minutes per side for medium rare. You can continue to cook the steaks on the stovetop to achieve your preferred doneness level, or place the pan in a 400 degree oven for about 5 minutes to cook them further.
- Let the cooked steaks rest for 10 minutes before slicing thin.
- TO SERVE: Slather some pesto all over a big serving platter, using as much/little as you like (or you can easily do this on individual plates). Arrange the toasts on top. Lay the steak slices on top of the toast and top with some arugula and shaved parmesan. If using, scatter some toasted pine nuts over top and serve.
Notes
NOTE 1: Ideally, the steaks should be allowed to air-dry in the fridge for about 45 minutes before cooking. This will give you a better crust and more flavorful meat, through and through.Â
NOTE 2: This recipe works with as much steak as you need, depending on how many you’re serving. You can purchase smaller, individual steaks for this, or a larger steak, since we’re slicing them and dividing the meat between toasts. Just note that the larger the steak, the longer the cook time.
NOTE 3: A good thing to do with your bread would be to toast it up in the salty, fatty pan drippings left from the steak, instead of your toaster. Stovetop-toasting is my favorite method and this way you pick up the extra tasty bits of fond and the steak drippings. A toaster is fine, too. Up to you!