Cooking Under Pressure

Another parameter of 5 Minute Flavor, however, is that each dish must cost $5 or less per portion. That narrows things down a bit. Flatiron is a high-quality, reasonable choice. At about $6 a pound, you can buy four portions and still have plenty of room in the budget for any remaining ingredients.

In my demonstrations, I like to involve members of the audience who can't claim they cook to show them what they're capable of.

Storm Casey, a local high school student, volunteered to be my sous chef for this demonstration. I walked her through the process and as she cooked the steak on the grill, I noticed how beautifully marbled the beef was, and couldn't wait to taste it.

At the end of five minutes, the steak (and the dish) was done, Casey was thrilled and it was time to slice and serve.

In addition to a novice chef, I like to invite another person onto the stage -- an experienced cook, to taste the final dish and give an evaluation. This time, Angelina DeFazio, a local food writer who was in attendance, fit the bill.

As I sliced the beef, I was struck by how juicy it looked. I plated the dish and offered a bite to DeFazio, whose eyes closed in delight after her first taste; I figured it had turned out well.

Then I tasted it and had the exact same reaction. Casey took a bite and let out a great laugh then gave everyone an ear-to-ear smile: Her first dish was a brilliant success from start to finish, thanks to Becking and flatiron steak.

If an inexperienced cook can turn out a dish like that, so can you. Here's my adapted recipe from 5 Minute Flavor, the round steak replaced by flatiron steak.

Quick Steak, Pizza-Man Style
Serves: 4

3 tablespoons corn oil
4 8-ounce flatiron steaks
Salt and freshly ground black pepper
1 10.5-ounce package diced green, red and yellow bell peppers
2/3 cup dry red wine
2/3 cup beef broth
2 1/2 cups prepared hot dog onions

1. Heat 2 tablespoons of the oil in a large saute pan until smoking. Season the steaks with salt and pepper. Add to the pan and cook for about 2 minutes per side, for rare. Remove to a platter and let rest.

2. Meanwhile, heat the remaining tablespoon of oil in a large saute pan. Add the peppers and cook, stirring frequently, for 1 minute. Add the red wine and simmer for about 1 minute, or until the liquid reduces and becomes syrupy.

3. Stir in the beef broth and onions, and simmer for 1 minute more. Season with salt and pepper, if necessary. Spoon on top of the steaks and serve.

For more info on Rocco DiSpirito, please visit roccodispirito.com or click here to find his cookbooks.

Note: Rocco is shooting his new TV show, and he's looking for people with a dramatic situation in their lives involving food. Worried about that engagement dinner with your picky future mother-in-law? Trying to win back that ex-girlfriend who's still mad at you for cheating on her? Trying to bury the hatchet with that outcast uncle at your family reunion cookout? Rocco wants to help you! Please email with your problem and we will contact you!

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