Bistecca Arabiatta & something Dolcetto!!

In reality one could cook just about anything Arabiatta style which means hot with peppers in it not so literal translation. One of my all time favorites is for Bistecca Arabiatta or hot pepper steak which is not just spicy but filled with flavors that work well with the previous posting on Spaghetti Squash. As with most recipes there are 100's of variations, allow me to introduce my recipe or version for Bistecca Arabiatta.
First let's talk about what cut of beef we will be using, I suggest a good quality 8oz. Grass Fed Top Sirloin or 8oz. New York with 1/4 in of the fat cap left on. We all love Filtet Mignon and there is nothing better than a good Ribeye but both these cuts are better left for other applications. Tops and New York's are tighter, firmer cuts that can take a pounding as you will understand in a minute. Buffalo or Bison is an excellent choice as well but kind of pricey for marinating.
Take your steak which should be about  3/4 inch thick, if using a top you can butterfly the steak to make it the right thickness. Cover a chopping block with plastic wrap, place steak on plastic wrap, cover steak with plastic wrap, now with a hand tenderising mallet gently pound the steak out until it is approx. 1/2 inch in thickness. What you are doing here is breaking the sinu which in doing so make the cut more tender and accepting of the flavors in the marinade. I might add that a Skirt Steak is an excellent choice as well and there is no need to pound it out. Set the pounded steak aside and remove the plastic from the block, you can probably figure what to do with it from here, the plastic that is, now onto the marinade which is so simple.

Ingredients:

2 tbsp Basil Pesto (good quality fresh will be in the refrigerated section if using store bought)
1 hot Red Thia Chili
1 tsp fresh Cracker Black Pepper
1 tsp Balsamic
1 tbsp Olive Oil
Sea Salt to taste

Place all ingredients into a foods processor or blender, pulse a few times to break up chili. Add 1tbsp of water if needed.  Now simply place the steak into a bowl or baggie and pour in marinade I like the storage baggie because as the meat marinades I can press the marinade into the meat which brings me to allow the marinade to do its thing for 2-24hours prior to grilling. Notice how the balsamic carmelizes and the flavors meld with the meat, spicy yet not overpowering.
As for wine, I personally would pair this off with a soft and fruity Dolcetto from the Piedmont region in Northwest Italy, when picking a Dolcetto remember it is meant to be drunken young generally 2-3 years after it is released. The sweetness of this wine goes so well with the spiciness of the Bistecca Arabiatta and if you know me I am not a sweet wine enthusiast or one to even recommend a sweet wine.
As always, Think Good Thoughts & Smile!!