Steak Pizzaiola Recipes
INGREDIENTS
4 12-ounce boneless ribeye steaks cut 1-1/2" thick
3 plump cloves garlic, minced and divided
3‑4 tablespoons olive oil
1 pound cremini mushrooms, wiped, trimmed and sliced thickly
Salt and fresh black pepper
1 medium red onion, peeled and sliced lengthwise
1 large sweet red bell pepper, seeded, pith removed, sliced 1/2" thick
1 large yellow sweet bell pepper, seeded, pith removed, sliced 1/2" thick
1/2 cup med-dry Italian white wine
1 28-ounce can plum tomatoes with juices, hand chunky-crushed, tough stem ends discarded
2 tablespoons chopped fresh oregano
1 tablespoon chopped Italian parsley
PREPARATION:
1. The night before: sprinkle the steaks with salt, rub with one clove minced garlic and a thin coating of olive oil. Wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. In a large sauté pan over high heat: swirl in a couple tablespoons olive oil. When shimmering, add the mushrooms and pinch of salt. Stir to combine and let the mushrooms cook high to medium-high, allowing to sear, caramelize and exude juices – a few minutes. Add the onions and peppers and a small pinch of salt. Continue to cook at the same heat, turning and tossing to get a little caramelization on the onions and peppers. Turn the heat down and add another minced clove of garlic, stirring to combine. Continue to cook, allowing the vegetables to soften until the peppers are a tender-crisp consistency. Add the white wine, turn up the heat and reduce until juices are syrupy. Add the tomatoes and juices and cook, stirring at a simmer until sauce is rich and flavorful. Pull off the heat, add remaining minced clove of garlic, the oregano and parsley. Check for salt and grind in black pepper to taste.
3. Heat grill and cook ribeyes until your degree of doneness. Let rest a few minutes and plate, smothered in the pizzaiola sauce.
INGREDIENTS
4 12-ounce boneless ribeye steaks cut 1-1/2" thick
3 plump cloves garlic, minced and divided
3‑4 tablespoons olive oil
1 pound cremini mushrooms, wiped, trimmed and sliced thickly
Salt and fresh black pepper
1 medium red onion, peeled and sliced lengthwise
1 large sweet red bell pepper, seeded, pith removed, sliced 1/2" thick
1 large yellow sweet bell pepper, seeded, pith removed, sliced 1/2" thick
1/2 cup med-dry Italian white wine
1 28-ounce can plum tomatoes with juices, hand chunky-crushed, tough stem ends discarded
2 tablespoons chopped fresh oregano
1 tablespoon chopped Italian parsley
PREPARATION:
1. The night before: sprinkle the steaks with salt, rub with one clove minced garlic and a thin coating of olive oil. Wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. In a large sauté pan over high heat: swirl in a couple tablespoons olive oil. When shimmering, add the mushrooms and pinch of salt. Stir to combine and let the mushrooms cook high to medium-high, allowing to sear, caramelize and exude juices – a few minutes. Add the onions and peppers and a small pinch of salt. Continue to cook at the same heat, turning and tossing to get a little caramelization on the onions and peppers. Turn the heat down and add another minced clove of garlic, stirring to combine. Continue to cook, allowing the vegetables to soften until the peppers are a tender-crisp consistency. Add the white wine, turn up the heat and reduce until juices are syrupy. Add the tomatoes and juices and cook, stirring at a simmer until sauce is rich and flavorful. Pull off the heat, add remaining minced clove of garlic, the oregano and parsley. Check for salt and grind in black pepper to taste.
3. Heat grill and cook ribeyes until your degree of doneness. Let rest a few minutes and plate, smothered in the pizzaiola sauce.
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