Flank Steak in Lemon-Wine Sauce
with Capers & Olives
(“Bistecca al Vino e Limone con Capperi ed Olive”)
(“Carni cu Limiuni e Vinu e chi Chiappareddi e Alivi”)
This recipe was offered by my niece Rosie Amodio-Rosenberg. A couple of years ago, she e-mailed this tasty
preparation for flank steak. This is perfect dish for the busy life of today’s women in their role as carrier
woman, mother, wife and homemaker—which aptly describes my niece.
Rosy is an efficient, smart and good cook, who appreciates good food but doesn’t always have time for multi-step
recipes with long cooking time.
Her extensive travel all over the U.S.A. and abroad, has exposed her to different cultures and, of course, styles
of cooking, enhancing her knowledge of the people, nations and their cuisine.
This dish is simple, yet elegant. Best of all it requires very little time to prepare and cook. The flavors are
complex and the taste unbelievable delicious—perfect for Rosie.
In this preparation the influence of Rosie’s Sicilian heritage his evident in the use of capers, olives, dry
tomatoes and lemon juice.
Her personal touch is educed when finishing the flank steak, adding white wine to develop the taste and fragrance
of this dish.
For a complete dinner cook some linguine tossed in a sauce made with butter, parmesan cheese and a little pasta’s
cooking water, and in addition to an arugula salad dressed with lemon and olive oil, serve some Italian bread and a
bottle of medium-bodied red wine to compliment your dinner.
Lb. flank steak
tablespoons all purpose flour
tablespoons olive oil
cloves of garlic whole, lightly crushed
large onion, chopped
cup dry tomatoes or ½ cup diced fresh tomatoes
tablespoons rinsed capers
10 pitted black
cup chopped fresh parsley
cup of white wine
pepper to taste
oregano, sprigs of fresh parsley for garnish
Trim any fat, and then slice the steak in 4 pieces, cutting it in the opposite direction of the grain of the
Place each piece between two sheets of wrapping plastic, and with a mallot flatten to same thickness, sprinkle with
salt and pepper.
Over a medium heat, in a heavy skillet, heat 2 tablespoons of olive oil with the garlic.
Drench the steaks in flour and sauté in oil for 2 minutes on one side and 1 minute on other side.
Set aside the meat and discard garlic.
In the same pan, add remaining tablespoon of oil, add the chopped onions and stir for 2 minutes.
Add the dry tomatoes, capers, olives, parsley, salt and pepper and cook for 3 minutes.
Add the steaks to the sauce, and juice of the lemon and 3 tablespoons of water; raise flame and cook for 3 minutes.
Still at high heat, add half cup of white wine, reduce to thicken sauce for additional flavor, than lower the heat
and cook until meat is done.
Serve immediately, pouring the sauce over the meat and garnish with parsley and a pinch of oregano