New York City Chefs Daily Recipe for 12/06/2001 : Recipe for Beef with Capers and Olives
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Beef with Capers and Olives recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 12/06/2001 : Recipe for Beef with Capers and Olives
"Beef with Capers and Olives"

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  Arqua Restaurant
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"As we graze it grows"

4 to 8 beef strip steaks, cut 3/4 inch thick, 2 to 2 1/4 ounces each
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup chopped onion
2 garlic cloves, chopped
1 14 ounce can Italian peeled tomatoes, drained and chopped
1 cup black olives, pitted and chopped
2 tablespoons capers, rinsed and drained
1/2 cup water

Trim excess fat from steaks.  Cut horizontally in half so they are very thin (or have your butcher cut them for you).  Pound steaks between two pieces of wax paper or plastic wrap until flattened to 1/2 inch thickness.  Brush with 1 tablespoon olive oil.  Season lightly with salt and pepper. In a medium frying pan, heat remaining 2 tablespoons olive oil over medium heat.  Add onion and cook 2 to 3 minutes, or until softened. Add garlic and cook 1 minute longer.  Add tomatoes, olives, capers, and water. Bring to a boil, reduce heat to medium low, cover, and cook 5 minutes. Season with salt and pepper to taste.  Light a hot fire on a grill or preheat a broiler.  Grill or broil beef 3 inches from heat for 4 minutes. Turn and cook 3 or 4 minutes more. Pour sauce over steak.  Serves 4 to 8.
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