Quick Steak Pizzaiola Recipes

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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.

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.

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.

PAN-SEARED STEAK PIZZAIOLA



Pan-Seared Steak Pizzaiola image

Provided by Bon Appétit Test Kitchen

Categories     Tomato     Sauté     Quick & Easy     Father's Day     Dinner     Steak     Oregano     Simmer     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 1/2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper
2 large garlic cloves, pressed
1 14- to 16-ounce can diced organic tomatoes in juice
2 16-ounce boneless rib-eye steaks, each about 3/4 inch thick

Steps:

  • Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.
  • Meanwhile, sprinkle steaks on both sides with salt and pepper, then crush 1/2 teaspoon oregano finely between fingertips and sprinkle over steaks. Heat 1/2 tablespoon olive oil in heavy medium skillet over medium-high heat. Add ribeye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.
  • Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon sauce over steaks.

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

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

STEAK PIZZAIOLA



Steak Pizzaiola image

Make and share this Steak Pizzaiola recipe from Food.com.

Provided by CookingONTheSide

Categories     Steak

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 (3 lb) chuck steaks
1 large onion
2 garlic cloves
hot cherry pepper (really good I use several) (optional)
2 tablespoons tomato paste
1 (28 ounce) can peeled plum tomatoes
1 bay leaf
1 teaspoon oregano
1 teaspoon salt
1 teaspoon dried basil
pepper, to taste

Steps:

  • Heat the oil in a large skillet over high heat.
  • Add the steak and brown well on both sides.
  • Slice the onion and peel the garlic.
  • Remove the steak from the pan and reduce heat to medium.
  • Add the onion and garlic and cook for about one minute.
  • Add the hot cherry peppers, if desired, and then the tomato paste.
  • Roughly chop or squeeze the tomatoes and add to the pan along with the spices.
  • Bring to a boil, put the steak back in the pan. Cover and lower to a simmer.
  • Cook for 1 1/2 hours until extremely tender.

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.

THE REALTOR'S STEAK PIZZAIOLA



The Realtor's Steak Pizzaiola image

Serve this classic Italian dish with thin spaghetti or garlic mashed potatoes. It's very quick and simple to do but everyone will think you did something amazing. Use the best steaks you can for this.

Provided by Realtor by day

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can diced tomatoes (I use the roasted garlic flavor)
1/4-1/2 cup red wine
1/4 teaspoon salt
1/4 teaspoon pepper
32 ounces boneless rib-eye steaks, 3/4 inch thick
granulated garlic
salt
pepper

Steps:

  • Heat 2 tbsp of oil in a medium saucepan over medium heat. Add the oregano, garlic and red pepper flakes. Saute until fragrant, about 5 minutes.
  • Add tomatoes with their juice and simmer, squashing the tomatoes with the back of a fork while they're cooking.
  • Add wine and cook until reduced and thickened slightly, about 15 minutes. Add salt and pepper.
  • Meanwhile, heat skillet over medium-high heat.
  • Rub steaks with remaining 1 tbsp of olive oil and sprinkle with garlic, salt and pepper.
  • Add steaks to hot pan, cooking about 8 minutes per side for medium. Cook to desired doneness.
  • Cut steaks into thick strips and divide among 4 plates.
  • Pour sauce into saute pan to deglaze, scraping any bits up from bottom of pan. Pour sauce over steak.

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