Beef With Pizzaiola Sauce Food

STEAK PIZZAIOLA

Steps:

• In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. 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. Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the steak for 5 minutes. Turn and cook until done to your taste, about 5 minutes longer for medium rare. Remove the steak and let rest in a warm spot for 5 minutes. Cut the steak diagonally into thin slices and top with the warm tomato sauce and the chopped fresh oregano, if using.
• Wine Recommendation: Barbera-a dry, crisp, medium-bodied red wine from northwestern Italy-is ideal whenever tomatoes and beef come together.

STEAK WITH PIZZAIOLA SAUCE

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.

STEAK PIZZAIOLA

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.

CHEF JOHN'S STEAK PIZZAIOLA

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.

BEEF AND NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

BEEF WITH PIZZAIOLA SAUCE

Steps:

• Rinse beef shoulder to remove any unwanted smells, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.);
• Heat the olive oil in a large saute pan and cook the onions, garlic, and red and green peppers until the onions begin to turn translucent and the peppers begin to soften, being careful not to burn the garlic. Stir in the parsley, basil, and oregano. Add the crushed tomatoes and bay leaf. Over medium heat, bring the mixture to a boil, then reduce heat and allow to simmer for about 20 minutes.
• Preheat oven to 425 degrees F.
• In an oven proof skillet heat 1 tablespoon olive oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish, bringing to an internal temperature of 115 degrees F, on an instant-read thermometer, for medium-rare (about 30 minutes). Remove from oven and let rest for 10 minutes.
• Slice beef into steaks, and transfer to serving dish. Reheat pizziola sauce if necessary, remove bay leaf, and spoon over meat. Garnish with the pepperoncini.

AUTHENTIC ITALIAN STEAK PIZZAIOLA RECIPE

Steps:

• Season the steak by rubbing each side with the salt.
• Add the olive oil to a sauté pan and sear the steak over high heat for 2 minutes on each side. Remove the steak from the pan and set aside.
• Add the onions to the pan and cook over medium heat until translucent.
• Add the bell pepper slices and cook for another 4 minutes.
• Add the garlic and stir, cooking for one more minute.
• Add the peperocini, crushed tomatoes, oregano, basil, 1 cup water and pepper flakes and stir together.
• Add the steak back to the pan along with the sauce. Cover and cook for 20 minutes over low heat.
• Flip the steak in the pan and cook for another 15 minutes.
• Serve over pasta, as a sandwich or alone garnished with parsley.

GROUND BEEF ROULADE PIZZAIOLA

Steps:

• Heat oven to 350 degrees F. In a large bowl, combine beef, pork, onion, garlic, bell pepper, egg, tomato paste, oregano, basil, and salt. Cut a piece of aluminum foil about 16 inches long. Pat ground meat mixture onto aluminum foil, covering foil (mixture will be about 1/4 to 1/2 inch thick). Place mozzarella on meat mixture to cover. Next, place salami over cheese, also to cover. Roll up ground meat mixture jelly-roll fashion, peeling mixture from foil as it is rolled. Press ends together to seal in filling. Place ground meat roll on a baking sheet with sides and sprinkle with Parmesan. Bake until browned (35 minutes). Let rest 5 minutes before cutting. To serve, slice about 3/4 inch thick. Accompany with fresh tomato sauce.

CREAMED BEEF FOR SOS

Steps:

• Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

SIRLOIN STEAKS WITH PIZZAIOLA SAUCE

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.

BEEF PIZZAIOLA

Steps:

• Put everything but the meat in a crockpot and mix together.
• Add Beef.
• Cook on low for 6 hours.
• I served it with spaghetti noodles.

STEAK PIZZAIOLA RECIPE

Steps:

• Place the sliced steak in between 2 pieces of plastic wrap or butchers' paper and pound using a mallet until it is half as thick as the original slice. Season with salt and pepper on both sides.
• Add olive oil to a large frying pan or rondeau pot over medium heat.
• Once the oil begins to lightly smoke add in the steaks and cook for 2 to 2 ½ minutes per side or until browned. You may have to do this in batches depending on how big the pan is. Remove the steak from the pan.
• Add the onions and garlic to the pan and roast for 6-8 minutes or until browned.
• Deglaze with wine and cook until most of it has been absorbed, there should be 2 to 3 tablespoons left in the pan.
• Add in the tomatoes and stew over medium-low heat for 20 minutes or until the sauce is thick and the tomatoes have broken down. Season with salt and pepper.
• Add the steaks to the top of the tomato sauce, place a lid on and cook for 5 to 6 minutes to warm the steak back up.
• Finish by stirring in some fresh oregano and serve.

TENDER BEEF PIZZAIOLA

Steps:

• Heat olive oil in a pan.
• Add beef strips and stir well.
• Top with tomatoes, garlic, oregano, basil, and pepper.
• Place lid on pan and cook on medium/high for 10 minutes.
• Reduce heat to low and cook for 30-45 minutes, or until meat is tender.
• Serve over rice, or egg noodles.

PAN-SEARED STEAK WITH PIZZAIOLA SAUCE

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.