STEAK WITH PIZZAIOLA SAUCE
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
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
SIRLOIN STEAKS WITH PIZZAIOLA SAUCE
Pizzaiola sauce is so called because it features the typical pizza ingredients - olive oil, garlic, oregano and tomatoes
Provided by Ursula Ferrigno
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 415 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.63 milligram of sodium
STEAK PIZZAIOLA
Provided by Ree Drummond : Food Network
Time 16m
Yield 3 to 4 servings
Number Of Ingredients 16
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
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.
STEAK PIZZAIOLA
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
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.
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
STEAK PIZZAIOLA
An Italian-American classic. If you don't want pasta, the sauce is also delicious served over garlic mashed potatoes. Try my marinara sauce (Recipe #350995). Mangia Bene!!
Provided by Alan in SW Florida
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil. Season with salt, add pasta and cook according to package directions. While pasta cooks, prepare steaks.
- Season steaks lightly with a sprinkling of oregano, granulated garlic, and salt and pepper. Reserve any remaining seasonings for the sauce. Heat a medium-sized skillet. When it is hot, add the olive oil and the steaks. Sear steaks, without turning, approximately 5 minutes.
- Turn steaks over, move to one side of skillet, and add mushrooms, onion, garlic, and reserved seasonings. Cook, stirring vegetables until softened, while steaks continue to cook, about 4 minutes. (These directions are for steaks cooked medium; shorten cooking time during searing for medium-rare.) Remove steaks and keep warm.
- Add wine to deglaze pan. Cook about 1 minute and add marinara sauce. Heat through, about 4 minutes, to allow flavors to combine. Taste sauce and correct seasonings, if needed.
- Drain pasta and toss with a 1/2 to 1 cup of cooking sauce. Serve with steaks, topped with remaining sauce. Mangia Bene!
Nutrition Facts : Calories 1170.5, Fat 62.5, SaturatedFat 20.4, Cholesterol 220.6, Sodium 1200, Carbohydrate 75.5, Fiber 9.1, Sugar 25.7, Protein 67.3
ITALIAN PIZZAIOLA (BEEFSTEAK PIZZA STYLE)
This Italian steak is requested often by my family. I serve it with a fresh salad, warm bread, and with either mashed potatoes or pasta. The steaks make a very thin olive oil type sauce that can be used with the pasta. Don't forget the Chianti!
Provided by Kim D.
Categories Steak
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (325°F is using glass baking dish).
- Place steaks, in one layer, in a 9x13-inch baking pan.
- Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
- Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
- Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
- Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
- Return to oven and bake until cheese is melted.
- *NOTE* If you want to use the sauce over pasta, you might want to add 1 (8 oz.) can of tomato sauce along with the can of stewed tomatoes to make it go a little further.
Nutrition Facts : Calories 455.2, Fat 33.1, SaturatedFat 10.7, Cholesterol 104.9, Sodium 468.1, Carbohydrate 8.7, Fiber 1.4, Sugar 4, Protein 30.9
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.
More about "sirloin steaks with pizzaiola sauce food"
SIRLOIN STEAK WITH PIZZAIOLA SAUCE – ERECIPE
From erecipe.com
Calories 472 per serving
STEAK PIZZAIOLA - BEEF RECIPES - ITALIAN RECIPES - DELISH
From delish.com
STEAK PIZZAIOLA RECIPE - CHEF BILLY PARISI
From billyparisi.com
STEAK WITH RED SAUCE RECIPE | BON APPéTIT
From bonappetit.com
BEST STEAK PIZZAIOLA RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
SIRLOIN STEAK RECIPES | ALLRECIPES
From allrecipes.com
COMFORTING, DELECTABLE AND EASY SIRLOIN STEAK PIZZAIOLA!
From bonniebanters.com
PAN-SEARED STEAK WITH PIZZAIOLA RECIPE - BON APPéTIT
From bonappetit.com
HOW TO MAKE EASY STEAK PIZZAIOLA FOR WEEKNIGHT DINNERS
From thefedupfoodie.com
SIRLOIN STEAKS WITH PIZZAIOLA SAUCE RECIPE BY FOODLOVER | IFOOD.TV
PERFECT STEAK PIZZAIOLA - COOKGEM.COM
From cookgem.com
THE BEST STEAK PIZZAIOLA RECIPE [EVER] - THE PROUD ITALIAN
From theprouditalian.com
RECIPES - TRUE ITALIAN FLAVOR - FERRARO FOODS
From ferrarofoods.com
STEAK PIZZAIOLA RECIPE - QUICK FROM SCRATCH HERBS & SPICES - FOOD …
From foodandwine.com
EASY STEAK PIZZAIOLA - GRILL MOMMA
From grillmomma.com
STEAK PIZZAIOLA RECIPE: BEST WAY TO USE LEFTOVER STEAK — SAINT …
From saintjohnsorganicfarm.com
STRIP STEAKS WITH SPICY TOMATO-BASIL SAUCE (STEAK PIZZAIOLA)
From 177milkstreet.com
STEAK WITH TOMATO AND GARLIC SAUCE (BISTECCA ALLA PIZZAIOLA)
From karistabennett.com
SIRLOIN STEAKS WITH PIZZAIOLA SAUCE - COOKER APP
From cookerapp.com
STEAK PIZZAIOLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEAK PIZZAIOLA RECIPE | FOODAL
From foodal.com
STEAK PIZZAIOLA LINGUINE - WILL COOK FOR SMILES
From willcookforsmiles.com
PAN-SEARED STEAK WITH PIZZAIOLA SAUCE - LIDIA
From lidiasitaly.com
STEAK IN PIZZAIOLA SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
STEAK PIZZAIOLA (EASY, CLASSIC VERSION WITH HOMEMADE …
From thekitchn.com
EASY STEAK PIZZAIOLA (ITALIAN TOMATO SAUCE) - SIMPLE. TASTY. GOOD.
From junedarville.com
BAKED STEAK PIZZAIOLA RECIPE | MUTTI
From mutti-parma.com
AUTHENTIC ITALIAN STEAK PIZZAIOLA RECIPE WITH TOMATO SAUCE
From nonnabox.com
STEAK PIZZAIOLA (BEST RECIPE WITH VIDEO) - HOW TO FEED A LOON
From howtofeedaloon.com
SLICED BEEF PIZZAIOLA - A DELICIOUS ITALIAN EASY DINNER IDEA
From anitalianinmykitchen.com
STEAK PIZZAIOLA RECIPE | MUTTI
From mutti-parma.com
STEAK WITH PIZZAIOLA SAUCE - THE ENGLISH KITCHEN
From theenglishkitchen.co
SIRLOIN STEAKS WITH PIZZAIOLA SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
STEAK PIZZAIOLA - ADD PIZZA FLAVOR TO YOUR STEAK - SIP AND FEAST
From sipandfeast.com
STEAK PIZZAIOLA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
STEAK PIZZAIOLA - (CARNE ALLA PIZZAIOLA) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love