This is one of our go-to recipes on the weekend, as it makes great leftover meals during the week. We never wanted to put the effort into polenta so we always make a hearty rice blend instead. We typically boost all of the seasoning by 50% or so and any rub that doesn’t stick to the meat still goes into the pan. We prefer a roast over steaks, and breaking it down gets easier with practice.
Great mix of flavors, not enough spice This was a delicious and beautiful dish. However, the time involved was exhausting. Definitely not a weeknight dinner, unless it's leftovers. I really enjoyed all the flavors that the sauce had and loved how juicy and tender the steak turned out. I did buy the steak already cut, which I'm glad I did as there was already so much time involved in this recipe. I do wish there had been some more spice involved. The paprika and red pepper do a nice job, but with the celery, carrots, tomatoes and broth, it does weaken the spice. Next time I'll try adding a few tablespoons of Tabasco in it. Pros: Variety of flavors Cons: Time to make