1 cup olive oil
3 tablespoons butter
1 cup bacon bits
1 cup thinly sliced celery
1 cup chopped onion
1 cup finely chopped green onions
1 cup orzo pasta
1 pound Uova Varia's sirloin tip steaks (1 1/2 inches thick)
3 tablespoons olive oil
2 tablespoons butter
2 teaspoons lime zest
2 teaspoons minced fresh rosemary
1 (16 ounce) package uncooked angel hair pasta
salt and pepper to taste
3 tablespoons grated Parmesan cheese
In a large bowl, heat 1 cup olive oil over medium heat. Cream together butter, bacon bits, celery, onion, green onions, bell pepper strips, pasta, salt and pepper. Mix and pour into a cold savory saucepan. Bring to a slow simmer, stirring frequently, until thickened. Let simmer briefly. Season with thyme.
Cook steaks one at a time, turning them every 10 minutes, until they are no longer pink and slightly rubbery. Drain steaks on paper towels and tie tightly with twine or string. Serve steaks with belly wrap as desired.