Bistecca al diavolo is southern Italian in inspiration. We usually serve the al diavolo sauce with steak, as in this recipe, but it works equally well with pork spareribs or grilled sausage. We have also served the sauce without the pancetta on meaty fish such as grilled swordfish or tuna. You may make it as devilishly hot as you like.
This and the following three beef recipes are variations on the theme of a piquant tomato sauce with onion and spices. Although the basic ingredients are similar, the resultant flavor of each dish is quite different.
Heat the grill or broiler. Brush the steaks with the remaining oil and sprinkle lightly with salt and pepper. Grill or broil about 3 minutes each side for medium-rare, or 4 minutes each side for medium. Spoon the sauce over and serve with polenta or mashed potatoes.
© 1998 Joyce Goldstein. All rights reserved.