Steak In Pizzaiola Sauce Food

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:

• 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.

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 PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, season the steak with salt and pepper. Heat a large skillet over high heat until very hot. Add 1 tablespoon olive oil. Add the steak and cook until well browned, about 4 minutes per side for medium rare. Remove to a plate and tent loosely with foil.
• Add the remaining 1 tablespoon olive oil to the skillet along with the bell peppers, red onion, garlic, oregano, red pepper flakes and 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 4 minutes. Reduce the heat to medium, stir in the wine and cook until almost evaporated, about 30 seconds. Add the tomatoes and 1/4 cup water. Bring to a simmer and cook until the sauce is thickened, about 5 minutes.
• Add the pasta and any steak juices to the sauce; toss until warmed through, about 1 minute, adding the reserved cooking water as necessary to loosen. Season with salt and pepper and stir in 3/4 cup basil. Divide among bowls. Thinly slice the steak and serve on the pasta. Top with the remaining 1/4 cup basil.

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.

STEAK PIZZAIOLA

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!

STEAK IN PIZZAIOLA SAUCE

Steps:

• Place oil and garlic in large skillet over medium heat for 2-3 minutes or until garlic is golden brown.
• Press down on garlic to release juices, then discard garlic.
• Add steaks to skillet and cook 1-2 minutes or until steaks are done, turning once.
• Place steaks on serving platter.
• Add tomatoes, oregano, salt and hot pepper sauce to skillet.
• Bring to a boil.
• Boil, stirring occasionally, 4-5 minutes or until sauce is slightly thickened.
• Stir in parsley.
• Pour sauce over steaks and serve.

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.

BISTECCA ALLA PIZZAIOLA (STEAK WITH THE PIZZAIOLO'S WIFE'S SAUCE

Steps:

• To prepare tomato sauce place about a tbsp of oil and a crushed clove of garlic in a medium size pot.
• Let garlic turn slightly golden but remove from pot before it becomes too brown.
• Add tomatoes with their liquid and simmer until there is little to no more liquid on top of the sauce.
• Set aside.
• Season steaks on both sides with salt and pepper.
• Heat remaining oil in a large skillet (it should be able to hold both steaks without overcrowding) over medium-high heat until hot.
• Add garlic and saute for 1 minute then add steaks.
• Quickly brown 1 minute on both sides then transfer to a plate.
• Add the red pepper flakes and oregano to the pan the steaks were cooked in, then add the wine and cook stirring until the liquid is slightly reduced.
• Add tomato sauce, stir then return steak to pan.
• Reduce heat to medium and cook 6-8 minutes turning once (or to your desired doneness).
• Put steak on a serving dish and pour sauce over top.

PIZZAIOLA SAUCE

Steps:

• Simmer the wine in a small saucepan over medium-high heat until reduced by half, 4 to 5 minutes.
• Remove from the heat and add the herbs and pepperoncini.
• Set aside to steep for 30 minutes before preparing the rest of the sauce.
• Heat the oil in a saucepan over medium-high heat.
• Add the onion and garlic and saute, stirring often, until light golden, about 5 minutes.
• Add the crushed tomatoes and simmer for 5 minutes more.
• Remove the bay leaf from the wine mixture and discard it.
• Add the wie mixture to the pan with the tomatoes and contine to summer for 5 minutes.
• Remove from the heat, set aside.
• Either cook your meat in a pan, or put in oven with sauce.
• Enjoy!

ITALIAN PIZZAIOLA (BEEFSTEAK PIZZA STYLE)

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.

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.