Beef With Pizzaiola Sauce Recipes

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CHEF JOHN'S STEAK PIZZAIOLA



Chef John's Steak Pizzaiola image

There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 15

1 pound beef tenderloin steaks, cut into 4 medallions
salt and pepper to taste
1 tablespoon olive oil
1 cup sliced fresh mushrooms
2 teaspoons butter
1 pinch salt
1 cup sliced sweet and hot peppers
4 cloves garlic, crushed
½ cup white wine
¼ teaspoon dried oregano
1 cup tomato concasse (see footnote for recipe link)
2 tablespoons chopped fresh oregano
1 teaspoon balsamic vinegar
1 pinch red pepper flakes
1 pinch salt and ground black pepper to taste

Steps:

  • Season steak medallions with salt and black pepper on both sides.
  • Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
  • Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
  • Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
  • Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 12.2 g, Cholesterol 63 mg, Fat 19.3 g, Fiber 2.1 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 424.1 mg, Sugar 6.2 g

ITALIAN PIZZAIOLA (BEEFSTEAK PIZZA STYLE)



Italian Pizzaiola (Beefsteak Pizza Style) image

This Italian steak is requested often by my family. I serve it with a fresh salad, warm bread, and with either mashed potatoes or pasta. The steaks make a very thin olive oil type sauce that can be used with the pasta. Don't forget the Chianti!

Provided by Kim D.

Categories     Steak

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 lb round steaks (3/4 - 1 1/4 inch thick) or 1 -2 lb sirloin steak (3/4 - 1 1/4 inch thick)
1 (14 1/2 ounce) can Italian stewed tomatoes
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon onion salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, finely minced
4 tablespoons olive oil
1 -2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350°F (325°F is using glass baking dish).
  • Place steaks, in one layer, in a 9x13-inch baking pan.
  • Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
  • Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
  • Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
  • Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
  • Return to oven and bake until cheese is melted.
  • *NOTE* If you want to use the sauce over pasta, you might want to add 1 (8 oz.) can of tomato sauce along with the can of stewed tomatoes to make it go a little further.

Nutrition Facts : Calories 455.2, Fat 33.1, SaturatedFat 10.7, Cholesterol 104.9, Sodium 468.1, Carbohydrate 8.7, Fiber 1.4, Sugar 4, Protein 30.9

SIRLOIN STEAKS WITH PIZZAIOLA SAUCE



Sirloin steaks with pizzaiola sauce image

Pizzaiola sauce is so called because it features the typical pizza ingredients - olive oil, garlic, oregano and tomatoes

Provided by Ursula Ferrigno

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

50ml olive oil
1 garlic clove , roughly chopped
4 sirloin steaks , each about 140g/5oz
2 x 400g cans chopped tomatoes
2 tsp dried oregano
boiled new potatoes
handful rocket leaves

Steps:

  • Heat a heavy-based frying pan over a high heat, then add the olive oil and garlic. Season the meat; then, two at a time, quickly brown the steaks on both sides.
  • Put all 4 steaks in the pan, add the tomatoes, season with salt and pepper, then turn down the heat. Sprinkle the oregano over the meat and tomatoes, partially cover the pan, then simmer gently for 10 mins.
  • Lift the tender pieces of meat from the pan, cover with foil, then set aside. Increase the heat, then simmer the tomato sauce for about 10 mins, until it has reduced by half. Spoon the sauce over the steak and serve with new potatoes and a handful of rocket.

Nutrition Facts : Calories 415 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.63 milligram of sodium

PAN-SEARED STEAK WITH PIZZAIOLA SAUCE



Pan-Seared Steak with Pizzaiola Sauce image

Categories     Sauce     Side     Steak     Simmer

Yield serves 4

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 garlic cloves, sliced
1 red bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
2 cups sliced white button mushrooms
1 1/4 teaspoons kosher salt
1/2 teaspoon dried oregano
14-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
Four 8-ounce bone-in shell steaks, about 1 inch thick

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
  • Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
  • Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
  • To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
  • NOte
  • This recipe could also be made with a piece of beef tenderloin, seared and then sliced.

PIZZAIOLA SAUCE



Pizzaiola Sauce image

In local paper with beef tendorloin as the meat, but can be used with chicken, pork! Enjoy, it was good!

Provided by seahorse73

Categories     Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup dry white wine
4 teaspoons fresh parsley, minced
2 teaspoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
1 bay leaf
1 pepperoncini pepper, chopped
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 1/2 cups canned crushed tomatoes

Steps:

  • Simmer the wine in a small saucepan over medium-high heat until reduced by half, 4 to 5 minutes.
  • Remove from the heat and add the herbs and pepperoncini.
  • Set aside to steep for 30 minutes before preparing the rest of the sauce.
  • Heat the oil in a saucepan over medium-high heat.
  • Add the onion and garlic and saute, stirring often, until light golden, about 5 minutes.
  • Add the crushed tomatoes and simmer for 5 minutes more.
  • Remove the bay leaf from the wine mixture and discard it.
  • Add the wie mixture to the pan with the tomatoes and contine to summer for 5 minutes.
  • Remove from the heat, set aside.
  • Either cook your meat in a pan, or put in oven with sauce.
  • Enjoy!

Nutrition Facts : Calories 154.9, Fat 7.1, SaturatedFat 1, Sodium 431.5, Carbohydrate 12.6, Fiber 2.5, Sugar 6, Protein 1.5

STEAK WITH PIZZAIOLA SAUCE



Steak with pizzaiola sauce image

Try this recipe for a melt-in-the mouth steak with simple Italian sauce

Provided by Good Food team

Categories     Supper

Time 28m

Number Of Ingredients 7

2 tbsp olive oil
300-350g/10oz-12oz beef steak , such as sirloin, rump or ribeye, about 2cm/¾in thick
250g vine-ripened tomato , or 400g can chopped tomatoes
2-3 fat garlic clove , chopped
2 tbsp extra-virgin olive oil
pinch dried oregano or marjoram
6large basil leaves , roughly torn

Steps:

  • Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
  • When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through - this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
  • Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.

Nutrition Facts : Calories 500 calories, Fat 39 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.22 milligram of sodium

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