Good Morning America Recipes

Steak Oreganato

Serve With Roasted Vegetables

PHOTO: Stanley Tuccis steak oreganato recipe is shown here.
Difficulty: Easy
Cook Time: min

Nonna Tucci cooked steak this simple, quick, flavorful way. We don't serve meat "American style"—with a vegetable and potato on the side. Instead we begin with pasta, followed by meat accompanied by a simply cooked vegetable. We finish with a green salad followed by nuts and fresh fruit. This has long been the tradition in my family, one that I continue to maintain today as I find that pacing the meal this way leaves me feeling less full.


  • 1 top round beef steak (2 ½ to 3 pounds)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup dry red wine
  • ½ teaspoon dried oregano
  • Cooking Directions

    The steak should be ½ inch thick. If necessary, pound it between two sheets of waxed paper to achieve this thickness. Warm the butter and olive oil in a large sauté pan set over medium-high heat. When the butter is foaming rapidly, add the steak and fry to brown on one side, about 3 minutes. (If the steak is larger than your sauté pan, cut it in half.) Turn, and season with salt and pepper. Brown the other side, about 3 minutes. Remove from the pan to a warm platter and set aside.

    Add the wine and oregano to the pan, scraping up any meat that may have stuck to the bottom. Simmer to sweeten the wine, about 1 minute. Meanwhile, cut the meat into six equal portions. When the wine sauce is ready, pour it over the meat and serve immediately.

    SERVES 6

    WINE PAIRING: Medium red and full red

    Recipe courtesy Stanley Tucci.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: olive oil, steak, butter

    Course: Dinner

    More Info: Kids Friendly

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