STEAK PIZZAIOLA
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
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
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
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
HERB AIOLI
Steps:
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
AIOLI
This classic sauce is the perfect match for everything from French fries to poached fish. While the traditional method requires just a bowl, whisk and elbow grease, we also tried making it in a mini food processor and it works just as well. Three cloves of garlic will produce a strong but not overpowering flavor, so scale up or down as you desire. We found a combination of half neutral oil and half olive oil strikes the right balance with a subtle olive oil flavor that's not too grassy or bitter.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Smash the garlic cloves with the side of a chef's knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.)
- To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature.
- To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne.
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