Re­dis­cover steak recipes like this twist on Diane

The Morning Journal (Lorain, OH) - - FOOD+FUN - By Katie Work­man

I have been think­ing about steak recipes with pedi­gree and his­tory, such Steak au Poivre, Steak with Sauce Borde­laise and Steak Floren­tine, and the words Steak Diane popped into my brain. I had no idea what it even was. So I looked it up, find­ing a bunch of ver­sions in my ever-grow­ing col­lec­tion of clas­sic old cook­books.

There was noth­ing about the recipes that wouldn’t ap­peal to­day, even though Steak Diane has fallen off the pop­u­lar-steak radar. The sauce con­tains one or more types of wine and/or booze (I saw ev­ery­thing from Madeira to Marsala to sherry to co­gnac and brandy to reg­u­lar red wine) and some spices. Most Steak Diane recipes con­tained Worces­ter­shire sauce as well, which I am re­dis­cov­er­ing as one of my go-to in­gre­di­ents as the weather gets cooler. Also, some mem­ber of the onion fam­ily (I picked shal­lots) and some herbs, usu­ally sim­ple greens like pars­ley or chives.

The ori­gin of the name is un­clear (it’s pos­si­bly linked to Diana, the Ro­man god­dess of the hunt). Tra­di­tion­ally, the cut of beef used for Steak Diane is very thin (of­ten pounded to be so). I’ll try that some time, but I wanted to see how to pull these fla­vors onto a big, fat, juicy steak, and I picked a cou­ple of nice, 1-inch-thick strip steaks as my can­vas.

Dur­ing the height of its pop­u­lar­ity, Steak Diane was of­ten flam­béed ta­ble­side when served at fancy restau­rants. I love to wow my fam­ily, but I think they all agree that hav­ing me flambe any­thing ta­ble­side is prob­a­bly not a great idea.

Serve it with roasted potatoes, mashed potatoes, or maybe potato gratin if you want to go all in, or all out as the case may be. Hey, if there is ever a mo­ment to go all-some­where it’s when you’re serv­ing up some se­ri­ous steak. Creamed spinach as an­other side? Or maybe just sautéed green beans with a bit of gar­lic — we can show a tiny bit of re­straint.

Dou­ble this recipe as you wish.

LAURA AGRA VIA AP

Strip steak Diane is shown in this im­age.

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