CHIANTI BRAISED STEAK
Carrabba's Restaurant Recipe
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds bottom round steak, tenderized about 1 inch thick
1/2 ounce dried porcini mushrooms, soaked in 1 cup of boiling water for 30 minutes, drained and roughly chopped
3 tablespoons olive oil
3 cups peeled and sliced yellow onions
1/2 large red bell pepper, sliced 1/2 inch thick
1/2 large green bell pepper, sliced 1/2 inch thick
1/2 pound crimini mushrooms, sliced 1/4 inch thick
2 tablespoons garlic, peeled and minced
1/4 cup brandy
1 cup Chianti
1 cup beef stock
2 bay leaves
2 sprigs fresh thyme
2 sprigs rosemary
kosher salt and freshly ground black pepper, for garnish
chopped fresh Italian parsley, for garnish
First, tenderize the meat by pounding it with a mallet until it is 1 inch thick. Mix the dry rub ingredients together. Rub all over the meat. Set aside.
Preheat the oven to 350 degrees.
In a large cast iron skillet, heat the oil over medium-high heat until it sizzles, about 2 minutes. Sear the steaks for 2 to 3 minutes on each side. Remove from the skillet and set aside.
Add the onions to the skillet and reduce the heat to medium. Cook for 5 minutes until they start to brown. Add bell peppers and continue to cook for another minute. Add the chopped mushrooms and garlic to the skillet and cook for 2 to 3 minutes, stirring often.
And the brandy and scrape up any brown boots from the pan. And the Chianti, stock, bay leaves, thyme, rosemary and pepper to taste.
Return the steaks to the skillet, cover and bring back to a simmer. Place in the oven and cook for 2 to 3 hours or until fork tender. Transfer the steak to a plate and cover with foil. Skim some of the fat from the surface of the gravy.. Reduce the liquid on medium-high heat until thick. To serve, spend some of the sauce over the steak and garnish with parsley.