Sautéed Steaks with Red Wine and Peppers
Pounding Meat: Pounding tenderizes meat and also makes it thinner so it will cook more quickly. Cover the meat with a piece of plastic wrap or waxed paper and then flatten the steak with a traditional meat pounder or the bottom of a heavy frying pan. Or, ask your butcher to pound the meat for you.
With these steaks, you need a richly flavored, full-bodied red. Take a break from the same old Cabernet Sauvignon and try a Refosco, a robust yet surprisingly sophisticated wine from the extreme northeast corner of Italy.