This week I wanted to do something different with the pizzaiola steak cut and I decided that a pistacchio and mushroom sauce would do the trick. In Italy, you just ask the butcher for pizzaiola steak and the cut most often used for this is round steak. I asked for pizzaiola steak for four people. I also wanted to incorporate cedro [citron] and this is what I did:
Bistecca in salsa di pistacchi
Cut one cedro in half. Juice one half and marinate the steak pieces in it with a little dried oregano. Leave it in the fridge for a few hours. [This will tenderise the meat further as well as adding flavour.] Slice the other half and grill the slices quickly, on both sides, in a little olive oil on a ridged griddle pan. Set aside.
Drain the steak and pat dry with kitchen paper. Cook the pieces in 2 tblsp olive oil on a ridged griddle pan. Do not overcook them! Place on kitchen paper as they are ready.
Keep the steak warm in a dish in the oven while you make the sauce: Soften a chopped white onion in 2 tblsp olive oil in a frying pan. Do not allow it to brown. When it is soft, add 200 gr sliced white mushrooms. Cook for a few minutes, then add 200 ml panna di cucina if you are in Italy or single cream if you are not. Keep stirring for a few minutes and season. Do not let it boil. Off the heat, add a generous sprinkling of farina di pistacchi [pistacchio flour - very finely ground pistacchi].
Serve the steaks with the sauce and cedro slices.