Best Steak Pizzaiola Recipes

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.

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 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:

• 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:

• 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.

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.
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• This recipe could also be made with a piece of beef tenderloin, seared and then sliced.

QUICK STEAK PIZZAIOLA

Steps:

• Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.
• Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
• Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.

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.

PIZZAIOLA-STYLE FLANK STEAK PINWHEELS

Steps:

• Preheat the oven with a cooling rack-topped baking sheet on the top shelf of the oven to 425 degrees F. Heat a griddle pan or large cast iron skillet to medium-high heat.
• Place the parsley and arugula in a food processor and pulse into a finely chopped mixture.
• Prepare the steak by cutting it nearly in half horizontally and spread it open like a book.
• Top the meat with the chopped salumi and the chopped greens, then return the food processor bowl (without rinsing) to the base. Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure. Season the meat with salt and pepper and drizzle with extra-virgin olive oil. Brown the meat all over in the hot griddle pan, 5 to 6 minutes, and then transfer to the hot rack-topped baking sheet and finish cooking the steak in the oven, 10 to 12 minutes more for medium-rare to medium.
• While the meat cooks, in a saucepot over medium-high heat, add the extra-virgin olive oil. Add 1/2 the garlic, chile, onion, and oregano and saute for 2 minutes. Stir in the tomato paste for 30 seconds, and then add the wine. Puree the tomatoes in the food processor and add to the sauce. Bring to a boil, and then reduce heat to simmer until thickened, 10 more minutes. Season with salt and pepper.
• Melt the butter over low heat in a small saucepan with the remaining garlic. Toast the bread and brush liberally with garlic butter.
• Slice the steak into thin wheels, discarding string, and arrange on the garlic toasts, topping with sauce and some torn basil. Serve a little pickled giardiniera salad along side in ramekins, as a garnish.

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.

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.

PAN-SEARED STEAK PIZZAIOLA

Steps:

• Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.
• Meanwhile, sprinkle steaks on both sides with salt and pepper, then crush 1/2 teaspoon oregano finely between fingertips and sprinkle over steaks. Heat 1/2 tablespoon olive oil in heavy medium skillet over medium-high heat. Add ribeye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.
• Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon sauce over steaks.

PORK STEAK PIZZAIOLA

Steps:

• Rub the pork steaks in a little olive oil and adobo seasoning. If adobo isn't available try plain black pepper, southwest, cajun, or even a little chili powder. Set meat aside. Saute onion, garlic, & peppers in dutch oven with a little olive oil. I like to include some larger onion & pepper sizes (1/2" to 1" square). Remove from dutch oven & place in bowl. Add the pork steak to the dutch oven and brown 1-2 minutes per side. Remove meat from dutch oven. Add the wine and scrape the bottom of the dutch oven until free of meat crust. Allow the wine to simmer off for a few minutes (don't burn). Add the meat, onion/pepper mixture, and rest of the ingredients. Only add one can of water with the tomato paste. Simmer for 20 - 40 minutes. Serve over pasta with a good Chianti.

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.

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!

THE REALTOR'S STEAK PIZZAIOLA

Steps:

• Heat 2 tbsp of oil in a medium saucepan over medium heat. Add the oregano, garlic and red pepper flakes. Saute until fragrant, about 5 minutes.
• Add tomatoes with their juice and simmer, squashing the tomatoes with the back of a fork while they're cooking.
• Add wine and cook until reduced and thickened slightly, about 15 minutes. Add salt and pepper.
• Meanwhile, heat skillet over medium-high heat.
• Rub steaks with remaining 1 tbsp of olive oil and sprinkle with garlic, salt and pepper.
• Add steaks to hot pan, cooking about 8 minutes per side for medium. Cook to desired doneness.
• Cut steaks into thick strips and divide among 4 plates.
• Pour sauce into saute pan to deglaze, scraping any bits up from bottom of pan. Pour sauce over steak.

STRIP STEAK PIZZAIOLA

Steps:

• Heat the olive oil in a large skillet.
• Add the garlic and cook for 1 minute.
• Add the tomatoes and oregano and simmer for 20 minutes.
• Check the seasonings.
• Cook the steak in a separate skillet to desired doneness.
• Serve the steak, topped with the sauce.
• Garnish with the cheese.

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.

ROUND STEAK PIZZAIOLA

Steps:

• 1. Heat oven to 350. Combine the tomato sauce, minced garlic, salt, pepper, and herbs in a bowl.
• 2. Add olive oil, steak, seasoned tomato sauce, and cheese to a pan.
• 3. Cook on top of stove until it boils.
• 4. Then, put in an oven-proof baking dish.
• 5. Bake in the oven for 45 minutes.