Chef Johns Steak Pizzaiola Food

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.

STEAK PIZZAIOLA

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

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.

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.

STRIP STEAK PIZZAIOLA

Steps:

• Heat the olive oil in a large skillet.
• Add the garlic and cook for 1 minute.
• Add the tomatoes and oregano and simmer for 20 minutes.
• Check the seasonings.
• Cook the steak in a separate skillet to desired doneness.
• Serve the steak, topped with the sauce.
• Garnish with the cheese.

THE REALTOR'S STEAK PIZZAIOLA

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.

STEAK PIZZAIOLA

Steps:

• Heat salt pork, butter and oil in saute pan.
• Add peppers, garlic, parsley and oregano.
• Cover and cook for 10 minutes.
• Add tomatoes, bring to boil, reduce to a simmer and cook slowly uncovered for 20 minutes.
• Season to taste.
• Grill (or pan sear and finish in a 400 degree oven) steak, slice thinly, plate and spoon sauce over.