👨‍🍳 Instruktioner

1. 1

   In a shallow dish or bowl, combine the flour, salt, and pepper. Dredge each piece of beef steak in the seasoned flour, shaking off any excess.

   💡 Proffstips: Ensure all sides of the steak are evenly coated.
2. 2

   Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Sear the floured steaks for about 30-60 seconds per side until nicely browned. Remove the steaks from the pan and set aside.

3. 3

   Add the sliced leeks to the same pan and cook over medium heat until softened and beginning to caramelize, about 5-7 minutes. If the pan is dry, add a little more olive oil.

4. 4

   Pour in the red wine and scrape the bottom of the pan to deglaze, loosening any browned bits. Let the wine simmer for a minute.

5. 5

   Return the seared steaks to the pan. Add the fresh tomato sauce and the bay leaf. Stir to combine.

   💡 Proffstips: Using a good quality tomato sauce will enhance the flavor.
6. 6

   Bring the sauce to a simmer, then reduce the heat to low, cover the pan tightly, and let it braise for at least 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally and add a splash of water or broth if the sauce becomes too thick.

   💡 Proffstips: Low and slow cooking is key to tenderizing the beef.
7. 7

   Once the beef is tender, remove the bay leaf. Taste the sauce and adjust seasoning if necessary. Serve the Bistecca di San Marino hot, spooning the sauce over the meat. It pairs well with rice, mashed potatoes, or crusty bread.

   💡 Proffstips: Discard the bay leaf before serving.