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How To Make Flaming Steak Diane
I had always assumed that saganaki, the flaming cheese appetizer that was dramatically doused with brandy and set afire in a show-stopping spectacular tableside display, originated in Greece. However, while vacationing in Greece in the 1980s, I learned that Saganaki didn’t originate in Greece at all. Rather, saganaki is claimed to have originated in my hometown.
Dining in the restaurants of Chicago’s Greek town during my younger years left a searing impression on my fondness for theatrics in food and entertainment.
As spring approaches, my imagination is ignited by visions of flaming entrees lighting up serene, moonlit dinners under the swaying canopy of backyard trees. With or without the reflecting ripples from a backyard swimming pool, a Tallahassee spring garden setting is perfect for staging a dazzling evening.
Reaching into my culinary archives, I plucked an old favorite flaming recipe that I used to prepare often for special dinners.
For a unique spring supper, the ease and elegance of Steak Diane delivers the sizzle and romance that will leave your guests singing complimentary “oohs” and “aahs” to you.
Steak Diane is fine vintage cuisine fare. I’m not exactly sure when this dish originated. My research suggested that it was an American invention of the late 1950s and early 1960s, when the French-inspired menus of Julia Child and the Kennedy White House were contributing a rich and saucy consciousness to our nation’s culinary landscape. Before and during that same time, many of the nation’s finest restaurants were well-known for presenting food with flamboyant staging.
Executive Chef Michael Lomonaco of New York’s fabled “21″ restaurant painted an appetizing description of the Steak Diane entree and glamorous era in the “21″ Cookbook. Lomonaco writes, “At ’21,’ Steak Diane is traditionally prepared tableside by the captains or Maitre Walter Weiss. The beef sizzling in a large copper pan with brandy flaming and sauce bubbling makes a wonderful show reminiscent of the days when Humphrey Bogart and friends would bound in at midnight following the newest opening on Broadway.”
But you don’t need to travel to New York, Chicago or Athens, Greece! You can create a fabulous flaming Steak Diane right at home.
If you are uncomfortable with igniting the food, the dish is equally delicious without the dramatic flame.
Serve with a classic Caesar salad, rustic bruschetta, vintage aged red wine, a rapturous dessert and a dash of artistic expression for a timeless and great-tasting dinner with or without the pyrotechnics.
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