Even though I made a few minor changes, I gave this five stars because it's a great basic recipe - it's simple, easy, and a big hit with my family. And I always adjust recipes to suit my own taste, anyway. I added rosemary, capers and sea salt. I had no tomato puree, so I used crushed and whole tomatoes, broken up (with a pinch of sugar). It's important to use the solid white, not chunk light tuna. I used 12 oz of solid white and didn't add it until cooking was almost done, so that it would not disintegrate. I was very liberal with the olive oil and garnished with lots of fresh basil.

Reviewed On: Jun. 13, 2008

I make a similar recipe (pork scallopini), but I love this beef sirloin version, and it's much easier, too. I made it for my sister's birthday last night and it looked so festive. The only change was that I marinated the steak first in a good vinaigrette (balsamic, evoo, mustard, rosemary, garlic), and used arugula for the salad base. She talked about how "delicious" it was long after dinner was over.

Reviewed On: Mar. 9, 2008

Wow! I just made this tonight to go with one of my favorite Julia Child recipes for beer braised beef. So I used the same beer for the beef and the bread (Shiner Bock). I took some previous advice and only used a scant Tbsp of baking powder and also poured 2 tbsps melted butter over the top. Plus I used white whole wheat instead of regular ww, and for sweetening, 1/4 cup brown sugar and 1/4 cup molasses. I expected it to have more of a muffin texture, but it really did come out more like a yeast bread (I didn't knead it at all - stirred only to moisten throughout). The whole family loved it, even the pickiest ones - not a crumb left. We drank the shiner with the meal and it was just wonderful.

Reviewed On: Jan. 27, 2007