RomanItalian
Three-Steak Sfilatino
by Chef Max Mariola · 1.1M subscribers on YouTube
A sandwich featuring three 'steaks': grilled eggplant, fresh tomato, and a seared beef cut. Perfect for a romantic picnic.
- Servings
- 2
- Difficulty
- medium
Ingredients
11 items- 1 pcsPane SfilatinoA long, crusty Italian bread roll.
- Eggplant2-3 thick slices, salted and drained.
- Fine SaltFor salting eggplant and seasoning steak.
- Sorrento TomatoLarge, sweet tomato, sliced thickly.
- Garlic1 clove, thinly sliced.
- Extra Virgin Olive OilExtra virgin olive oil for cooking and finishing.
- BasilFresh leaves, washed gently.
- Spring Onion2-3 spring onions, halved and seared.
- Mentuccia (nepitella)Fresh wild mint, added to eggplant.
- Scamone di ManzoBeef top round, one thick steak (approx. 200-250g).
- Black PepperFreshly ground black pepper, to taste.
Method
- Slice the eggplant into thick rounds, salt them, and let them rest to purge bitter water.
- Heat a non-stick pan over high heat.
- Slice a large tomato (preferably Sorrento) into thick rounds.
- Wash fresh basil leaves gently, do not rub.
- Peel a clove of garlic and slice it thinly.
- Pat the eggplant slices dry, then grill them in the pan with a drizzle of olive oil until soft.
- Add fresh mint (nepitella) to the eggplant towards the end.
- Cut the sfilatino bread in half lengthwise and scoop out some of the soft crumb.
- Halve the spring onions and sear them quickly in the same pan.
- Season the beef (scamone) steak with salt and pepper, then sear in hot oil for about 1 minute per side. Reserve the pan juices.
- Dip the cut sides of the bread into the reserved pan juices to soften.
- Layer on the bottom half: tomato slices, basil, grilled eggplant, mint, raw garlic slices, the steak, and glazed spring onions.
- Close the sandwich, press gently, and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
