One of the things I have learned in over 10 years of cooking like the stars, is this. Sirloin is the best. When I first started this project I had no idea about meat. I didn’t know the difference between rump, sirloin and silverside.
Throw in the complication that the most of the stars I aspire to cook like, are American, and American names for cuts of meat are different to ours here in the UK…. It is a ball of confusion.
But after 10 years I know this for sure. If I can afford it, I’ll buy sirloin for a recipe like this. Delicious! Even if it isn’t very photogenic…
I asked Mr and Mrs Prohibition for a recommendation (Mr Shatner specified a dry red to go with his dish) and this lovely Zinfandel definitely fitted the bill. A very nice, easy, quick Saturday night supper. Spicy and nicey! This one is definitely going in the Cooking With Columbo cookbook!
Mr Shatner’s recipe serves 6-8 but I scaled it down for 2.
William Shatner’s Steak Picado
2 green peppers
1 large Bermuda onion, peeled
4 ripe tomatoes, peeled
1 tablespoon olive oil
2 lbs lean top sirloin steak
2 teaspoons chili powder
pinch dried oregano
1 clove garlic, pressed
salt to taste
freshly ground black pepper to taste
Cut up peppers, onions and tomatoes into ½” pieces. Saute in olive oil until onions are transparent. Cube steak into bite-size pieces In separate pan, rubbed with olive oil, sear meat quickly until brown outside, but rare inside. Add sauteed vegetables, chili powder, oregano and garlic. Season to taste; mix well. Cover and simmer for 10 minutes. Serve at once, alone, or with side dishes of rice, tortillas and green salad, tossed with vinegar-oil dressing and dry red wine.