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
SLOW-COOKED PIZZAIOLA MEAT LOAF
I like to add Italian Castelvetrano olives to the meat loaf mixture in this recipe. They're bright green, very mild and fruity, and are available in the deli section of the grocery store. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5- or 6-qt. slow cooker. Coat strips with cooking spray., In a large skillet, heat oil over medium-high heat. Add onion, peppers and mushrooms; cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from the heat and cool slightly., In a large bowl, combine eggs, bread crumbs, cheese, Italian seasoning, salt and reserved cooked vegetables. Add turkey and meat loaf mix; mix lightly but thoroughly. Shape into a loaf; transfer to slow cooker. Cook, covered, on low until a thermometer reads at least 160°, 4-5 hours. Using foil strips as handles, remove meat loaf to a platter. If desired, serve with pizza sauce and Parmesan.
Nutrition Facts : Calories 356 calories, Fat 19g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 551mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
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.
BEEF PIZZAIOLA
I got this from a family cookbook we did one year. My cousin submitted it and my daughter loved it. I served it with spaghetti.
Provided by Buzymomof3
Categories Healthy
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put everything but the meat in a crockpot and mix together.
- Add Beef.
- Cook on low for 6 hours.
- I served it with spaghetti noodles.
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.
TENDER BEEF PIZZAIOLA
MMMM very good, and so easy to make...I guessed at some of the measurements only because I add more or less sometimes.
Provided by Dana-MMH
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a pan.
- Add beef strips and stir well.
- Top with tomatoes, garlic, oregano, basil, and pepper.
- Place lid on pan and cook on medium/high for 10 minutes.
- Reduce heat to low and cook for 30-45 minutes, or until meat is tender.
- Serve over rice, or egg noodles.
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