Lidias Steak Pizzaiola Recipes

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STEAK PIZZAIOLA



Steak Pizzaiola image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11

4 tender steaks of your choice, each 1 portion (or 4 to 6 cubes steaks weighing a total of 1 1/2 to 2 pounds)
Salt
3/4 teaspoon dried oregano or marjoram
1/2 to 3/4 teaspoon salt
2 cups Smooth Tomato Sauce, recipe follows
2 tablespoons extra-virgin olive oil
1 small onion or 1/2 medium onion, finely chopped (about 1/2 cup) or 1 large clove garlic, lightly smashed
One 28-ounce can plum tomatoes, drained of the can juices
1/2 teaspoon salt
Hot red pepper flakes or freshly ground black pepper to taste
Few leaves of fresh basil or parsley

Steps:

  • Sprinkle both sides of the steak with salt.
  • In a large skillet, preheated over high heat, pan-broil the steaks, until the large ones are almost done to taste, or the small ones are well browned. If using large steaks, you probably will not be able to fit them all in the pan at once. Do a couple at a time, then remove them and set them aside while cooking the rest. The small steaks should fit comfortably in the pan side by side, but if they crowd the pan, do not brown them all at once. When all the steaks have been cooked, pour off any fat in the skillet.
  • Add the 2 cups of tomato sauce and dried oregano to the pan, scraping up any brown film or bits in the pan. Return the cubed steaks to the pan if you are using them and they were set aside. Bring to a simmer over high heat. If using cubed steaks, cover the pan and adjust the heat so the tomatoes simmer gently for about 40 minutes, or until the meat is tender.
  • Place each steak on dinner plate and top with sauce. If the sauce on the cubed steaks is not thick enough, uncover pan at the end of the cooking time and reduce.
  • In a 1 1/2- to 2-quart saucepan, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is fully tender and golden, 8 to 10 minutes. Or, over medium-low heat, combine the oil and the garlic. Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.
  • With a food mill, puree the tomatoes directly into the pot and stir well. Add salt and either hot pepper flakes or black pepper to taste. Increase the heat slightly and bring to a brisk simmer. Adjusting the heat as the sauce cooks down, and stirring frequently, simmer briskly for about 12 minutes, until the sauce has thickened and reduced.
  • Season with herbs according to the recipe you are preparing. For the most basic sauce, add a few torn basil leaves or a tablespoon of finely cut parsley while the sauce is simmering. Then add a little more at the end of cooking.

STEAK PIZZAIOLA



Steak Pizzaiola image

Drawing inspiration from a Neapolitan classic, we simmer steak in a tomato-based sauce flavored with peppers and onions for a hearty one-pot meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed
Kosher salt
2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed
1 large onion, sliced 1/4 inch thick
2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick
4 jarred pepperoncini, drained and thinly sliced
1 15-ounce can crushed tomatoes
1/2 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons chopped fresh parsley
Focaccia, for serving (optional)

Steps:

  • Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
  • Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

STEAK PIZZAIOLA



Steak Pizzaiola image

Provided by Ree Drummond : Food Network

Time 16m

Yield 3 to 4 servings

Number Of Ingredients 16

3 store-bought ciabatta rolls, split
4 tablespoons olive oil
3 Kansas City strip steaks (3/4 inch thick)
Kosher salt and freshly ground black pepper
One 16-ounce jar sliced roasted red peppers, drained
6 cloves garlic, sliced
1 large yellow onion, sliced thick
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1/2 cup red wine
One 14.5-ounce can stewed tomatoes
One 14.5-ounce can tomato sauce
1/4 cup drained sliced pepperoncini
1 tablespoon fresh oregano leaves
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
  • Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
  • Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
  • Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
  • Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.

QUICK STEAK PIZZAIOLA



Quick Steak Pizzaiola image

Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 7

4 small steaks, (each 6 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1 tablespoon olive oil
4 cloves garlic, minced
1 can (28 ounces) diced tomatoes
1 tablespoon chopped fresh oregano, (or 1 teaspoon dried), plus more for garnish
2 ounces fresh mozzarella, cut into 1/4-inch cubes (1/3 cup)

Steps:

  • Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.
  • Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
  • Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.

STEAK PIZZAIOLA



Steak Pizzaiola image

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
1 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 28-ounce can whole tomatoes, with juice

Steps:

  • Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
  • Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
  • Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.

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

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