Steak Pizzaiola Recipes

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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

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

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.

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.

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 PIZZAIOLA



Steak Pizzaiola image

Categories     Beef     Mushroom     Onion     Tomato     Sauté     Steak     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

4 (1/2-inch-thick) top blade beef chuck steaks (1 1/4 lb total)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 cup olive oil
1 medium onion, thinly sliced
1 yellow bell pepper, cut into 1/4-inch- wide strips
6 oz white mushrooms, trimmed and thinly sliced
3 garlic cloves, finely chopped
3 tablespoons sweet vermouth
3 tablespoons water
1 (14- to 15-oz) can diced tomatoes in juice

Steps:

  • Pat steaks dry and cut 3 (1-inch-long) slits 1 inch apart across center cartilage (to keep meat from curling). Put meat between 2 sheets of plastic wrap and pound to 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Discard plastic wrap and sprinkle steaks with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is just medium-rare, 2 minutes per batch. Transfer steaks to a platter as cooked and keep warm, loosely covered with foil. (Do not wipe skillet clean.)
  • Add remaining 2 tablespoons oil to skillet and sauté onion and bell pepper over moderately high heat, stirring, until onion is golden, about 4 minutes. Add mushrooms and garlic and sauté, stirring, until mushrooms are golden, about 3 minutes. Add vermouth and cook until evaporated, about 1 minute. Add water and tomatoes with their juice, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender, about 5 minutes. Remove lid and cook until most of liquid is evaporated, about 5 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon vegetable sauce on top of steaks.

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.

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Top Asked Questions

How do you cook steaks with pizzaiola sauce?
Sear the steaks in a large cast-iron skillet over high heat until done to your liking, about 2 minutes per side for 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.
What's the best way to make a steak pizza?
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.
What's the best way to make a pizzaiola?
Add the tomatoes, oregano sprigs or dried oregano, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes. In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat.
How many calories are in a steak pizzaiola?
Directions Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Per serving: Calories 318 Fat 12 g (Saturated 3 g) Cholesterol 51 mg Sodium 668 mg Carbohydrate 16 g Fiber 4 g Protein 35 g

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