Name: Bistecca al Diavolo (Grilled Steak with a Spicy Tomato Sauce)
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 tablespoons olive oil; 1 cup diced (¼ inch) pancetta; 1 to 2 teaspoons sugar (optional); 1 cup Beef Stock; 3 cups Tomato Sauce; 1 tablespoon fennel seeds, coarsely ground; 2 tablespoons finely minced garlic; Salt and freshly ground pepper; ¾ cup dry red wine; 5 red onions, sliced about ⅓ inch thick; 1 tablespoon (or to taste) dried red pepper flakes

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

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 bas