Steak Pizzaiola Food

STEAK PIZZAIOLA

Steps:

• Season steaks generously with salt and pepper. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook steaks, undisturbed, until deeply browned underneath, about 3 minutes. Turn and drain all but 1 Tbsp. fat from skillet (if needed). Place garlic next to steaks and cook, stirring occasionally, until beginning to brown around edges, about 30 seconds. Add basil and red pepper flakes, then marinara. Bring mixture to a simmer and spoon sauce over steaks to smother. Cook steaks until just cooked through but still pink in the center, about 3 minutes.
• Transfer steaks and sauce to a platter. Sprinkle with oregano and drizzle with oil.

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.

STEAK PIZZAIOLA

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.

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.

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.

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.

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 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:

• 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.

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.

CHUCK STEAK PIZZAIOLA

Steps:

• 1. Preheat oven to 350°. Trim excess fat from steak. Place in a shallow glass baking dish with plenty of space around meat. In a medium bowl, combine onion, tomatoes, oregano, garlic, salt, hot pepper flakes, and olive oil. Spread over top of steak. 2. Bake steak uncovered 45 minutes to 1 hour, or until tender. Slice steak and serve with tomato sauce from pan.

STEAK PIZZAIOLA

Steps:

• Pat steaks dry and cut 3 (1-inch-long) slits 1 inch apart across center cartilage (to keep meat from curling). Put meat between 2 sheets of plastic wrap and pound to 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Discard plastic wrap and sprinkle steaks with 1 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is just medium-rare, 2 minutes per batch. Transfer steaks to a platter as cooked and keep warm, loosely covered with foil. (Do not wipe skillet clean.)
• Add remaining 2 tablespoons oil to skillet and sauté onion and bell pepper over moderately high heat, stirring, until onion is golden, about 4 minutes. Add mushrooms and garlic and sauté, stirring, until mushrooms are golden, about 3 minutes. Add vermouth and cook until evaporated, about 1 minute. Add water and tomatoes with their juice, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender, about 5 minutes. Remove lid and cook until most of liquid is evaporated, about 5 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon vegetable sauce on top of steaks.