Steak San Marco
Transport your taste buds to the Mediterranean with Steak San Marco, a vibrant, show-stopping dish perfect for any steak lover. This recipe pairs tender, seared ribeye steaks with a rich and flavorful San Marco sauce, made from a medley of juicy crushed tomatoes, briny kalamata olives, tangy capers, and fragrant fresh rosemary. Enhanced with sautéed garlic and shallots deglazed in dry white wine, the sauce becomes a luxurious accompaniment that’s spooned over the perfectly rested steaks. Ready in just 40 minutes, this indulgent meal is ideal for a special dinner or date night at home. Serve it with crusty bread to soak up the luscious sauce, or complement it with roasted vegetables or a crisp salad for a complete Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 2 pieces ribeye steaks
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 pieces garlic cloves
- 2 pieces shallots
- 1 cup crushed tomatoes
- 0.333 cup kalamata olives
- 2 tablespoons capers
- 0.5 cup dry white wine
- 1 sprig fresh rosemary
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Remove the steaks from the refrigerator, season with salt and black pepper, and let them come to room temperature for about 15 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Remove the steaks from the pan, tent with aluminum foil, and let them rest.
Using the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and 2 tablespoons of butter.
Finely chop the garlic and shallots, then add them to the skillet. Sauté for 2-3 minutes until fragrant and softened.
Deglaze the pan with the dry white wine, scraping any browned bits from the bottom of the skillet.
Stir in the crushed tomatoes, kalamata olives, capers, and the sprig of rosemary. Simmer the sauce for 8-10 minutes, allowing the flavors to meld.
Remove the rosemary sprig and stir in the chopped parsley. Adjust seasoning with additional salt and pepper, if needed.
Plate the rested steaks and spoon a generous amount of the San Marco sauce over the top.
Serve immediately with a side of crusty bread, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2047 mg | 89% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 118 mg | 9% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
