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Recipes recipe

Braised Steak Pizzaiola with Homemade Sauce

published about 1 hour ago

Credit: Laura Rege

Thinking about steak night? Try something different and give red meat the pizza treatment. Traditionally steak pizzaiola was a dish invented to use up extra pizza sauce and save money by stewing cheaper cuts of beef until tender. Our recipe follows these basic principles, but because not everyone has leftover pizza sauce in their refrigerator, we make a quick homemade version with whole peeled tomatoes, garlic, and oregano.

Often overlooked as the main attraction, stewing cuts can be as tender and delicious as quick-cooking cuts; they just require a bit more time to get there. Enter: braising. Not only does the low-and-slow method benefit the dish both in flavor and texture, it makes planning ahead super easy. Braised dishes can generally be made ahead then reheated in the sauce to serve. (They often taste even better the next day!)

How Do You Make Steak Pizzaiola?

• Sear the meat: Cook steaks in a hot skillet until meat develops a nice golden crust on both sides.
• Simmer the sauce: In the same skillet, make the sauce (or heat leftover sauce).
• Get braising: Slowly cook the steaks in sauce until steaks are irresistibly tender.

What’s the Best Cut of Steak for Steak Pizzaiola?

We love sirloin steaks for this recipe. As the steak simmers, it tenderizes and soaks up the flavors of the sauce. In turn the rich flavor of the meat boosts the sauce into an incredible marinara .

Credit: Laura Rege

Can I Make Steak Pizzaiola in the Oven?

The skillet can be transferred to a 350°F oven after returning the steaks to the skillet. Braise in the oven until tender, flipping the steaks halfway through. You could also double the sauce and cook everything in a large pot instead of a skillet. During the last 5 minutes of cooking, add diced fresh mozzarella on top and sprinkle with Parmesan, then serve with spaghetti.

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Steak Pizzaiola

Yield Serves 4

Prep time 10 minutes

Cook time 1 hour 30 minutes

• wheat-free
• dairy-free
• low-carb
• fish-free
• peanut-free
• shellfish-free
• pork-free
• gluten-free
• egg-free
• high-fiber
• soy-free
• tree-nut-free

Per serving, based on 4 servings. (% daily value)

• Calories 900
• Fat 59.4 g (91.3%)
• Saturated 21.1 g (105.6%)
• Carbs 14.0 g (4.7%)
• Fiber 5.4 g (21.6%)
• Sugars 6.8 g
• Protein 70.3 g (140.7%)
• Sodium 1434.9 mg (59.8%)

Ingredients

• 4

  sirloin steaks (1/2-inch thick, about 6 ounces each)

• Kosher salt

• Freshly ground black pepper

• 3 tablespoon

  extra-virgin olive oil

• 1

  medium yellow onion

• 5 cloves

  garlic

• 1 tablespoon

  tomato paste

• 1/4 teaspoon

  red pepper flakes

• 1/2 cup

  dry white wine, such as sauvignon blanc

• One (28-ounce) can whole peeled tomatoes

• 2 sprigs

  oregano

• 2 sprigs

  fresh basil

Instructions

1. Season the steak with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large heavy bottomed skillet, heat 1 tablespoon of the oil over medium-high heat. Add 4 sirloin steaks and cook until golden on both sides, flipping halfway through, about 10 minutes. Remove from heat and transfer steaks to a plate, draining any excess oil in the skillet, if necessary.

2. While the steaks are cooking, finely chop 1 medium yellow onion (about 1 1/2 cups) and thinly slice 5 cloves of garlic. Remove oregano from 2 sprigs and roughly chop 1/2 packed teaspoon.

3. Return the skillet to medium heat and heat the remaining 2 tablespoons of oil. Add chopped onion and sliced garlic and cook, stirring occasionally, until tender, about 4 minutes. Add 1 tablespoon tomato paste and 1/4 teaspoon red pepper flakes and cook, stirring, 1 minute.

4. Pour 1/2 cup wine into the skillet and boil until almost reduced, about 4 minutes. Pour in 2 cups water and add the can of tomatoes and oregano. Bring to a boil, stirring and using a wooden spoon to break up the tomatoes into smaller bite-sized pieces.

5. Nestle the steaks evenly into the skillet and add any accumulated juices. Return to a boil, then reduce heat to medium-low and simmer with the skillet uncovered, stirring occasionally and turning the steak halfway through, until the steak is tender, 1 hour to 1 hour and 15 minutes.

6. Remove from the heat and season with salt and pepper, if necessary. Remove basil leaves from sprigs and tear over top of dish. Serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Source : food