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id 324
Name Steak Pizzaiola
Main Dish Category Main Dish
Secondary Dish Category
Main Ingredient Flank or Skirt Steak
Other Ingredient
Number of People 4
List of Ingredients 1 14 1/2 oz can diced tomatoes
1 1/2 pounds flank or skirt steak (if using skirt, cut into several 8-inch lengths)
2 T olive oil, separated
1 medium onion, sliced thin
5 medium garlic cloves, minced
Pinch hot red pepper flakes
1 T tomato paste
1/4 cup dry red wine
1 sprig fresh oregano
1 T fresh parsley, minced
Description 1. Pulse the tomatos and juices in food processor, about five 1-second pulses. Set aside

2. Heat oven to 300 degrees. Season meat with salt and pepper (DO THIS, little salt, lots of pepper). heat 1 T oil in skilllet over high heat until it begins to smoke. Reduce heat to medium and add meat. Cook, not moving, until well browned, 4-5 minutes (probably need more like 7-8). Turn meat and brown other side, 4-5 (7-8) minutes. Transfer to clean ovenproof plate and keep warm on middle rack of preheated oven.

3. Return empty pan to medium heat. Add remaining oil and swirl to coat pan. Add onion and cook until slightly brown, about 2-3 minutes. Add garlic, pepper flakes, and paste, and cook until aromatic, about 30 seconds. Add wine, tomatoes, and oregano, scraping bottom of pan with wooden spoon. Cook until sauce is slightly thickened, and measures about 1 1/2 cups about 5 minutes. Remove pan and stir in parsley.

4. As sauce finished cooking, remove meat from oven and transfer it to a cutting board. Add accumulated juices to sauce. Slice stead on bias against the grain into 1/2 inch thick pieces. To serve, pour sauce onto plates and top with sliced steak.
Time 30 minutes
Cooking Type Skillet
Difficulty (1-5) 2
Notes I doubled the sauce ingredients and served some bow-tie pasta with sauce on the side. I also topped all with some parmesan.
Origin Italian Classics
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