One of the things I have learned in over 10 years of cooking like the stars, is this.  Sirloin is the best.  When I first started this project I had no idea about meat.  I didn’t know the difference between rump, sirloin and silverside.  


Throw in the complication that the most of the stars I aspire to cook like, are American, and American names for cuts of meat are different to ours here in the UK…. It is a ball of confusion. 


But after 10 years I know this for sure.  If I can afford it, I’ll buy sirloin for a recipe like this.  Delicious!  Even if it isn’t very photogenic…


I asked Mr and Mrs Prohibition for a recommendation (Mr Shatner specified a dry red to go with his dish) and this lovely Zinfandel definitely fitted the bill.  A very nice, easy, quick Saturday night supper.  Spicy and nicey!  This one is definitely going in the Cooking With Columbo cookbook!

Mr Shatner’s recipe serves 6-8 but I scaled it down for 2.

William Shatner’s Steak Picado

2 green peppers

1 large Bermuda onion, peeled

4 ripe tomatoes, peeled

1 tablespoon olive oil

2 lbs lean top sirloin steak

2 teaspoons chili powder

pinch dried oregano

1 clove garlic, pressed

salt to taste

freshly ground black pepper to taste

Cut up peppers, onions and tomatoes into ½” pieces. Saute in olive oil until onions are transparent. Cube steak into bite-size pieces In separate pan, rubbed with olive oil, sear meat quickly until brown outside, but rare inside. Add sauteed vegetables, chili powder, oregano and garlic. Season to taste; mix well. Cover and simmer for 10 minutes. Serve at once, alone, or with side dishes of rice, tortillas and green salad, tossed with vinegar-oil dressing and dry red wine. 



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