STEAK PIZZAIOLA
Pizzaiola literally means “meat in pizza style” I first learned this recipe from nonna Rose [my friends grandma] she was born and raised in Naples, she would often tell me she would choose the less expensive cuts of beef like chuck and use her leftover tomato sauce, crushed tomatoes, garlic, onion, white wine, oregano and olive oil into a pot and she would slowly simmer it for 2 hours, I loved every single bite I was given; but I wanted to change it up with the approval of nonna.
I explained that I wanted something fast and easy yet still flavorful so I took her suggestions and long story short I made a hybrid version of her tips and my tips. Basically using a more leaner, cleaner and quicker style of beef to reduce the time; were going from cooking a 2 ½ hour meal to a 20 minute cooking meal; also this sort of beef we choose was at a medium price range and that’s where the sirloin beef came to our minds; I also took away two ingredients which was the white wine and tomato sauce. Nonna mentioned that the white wine and the tomato sauce she uses was to mostly add liquid for the long cooking time; so I took away those ingredients and opted for the diced tomatoes and the no wine. At the end of the day she enjoyed it and I was happy I could share something with you!
I really hope you enjoy our hybrid recipe and that it brings you a taste of Naples.
Thank You Nonna Rose!
Serves 4
INGREDIENTS
1 ½ Pounds of Sirloin Steak [4 steaks, 1-inch thick]
4 Tablespoons of Olive Oil
1 Can of diced tomatoes [28-Ounces]
3 Large garlic cloves [Minced/chopped]
1 Large white or Spanish onion [Medium slices or to your liking]
½ Cup of fresh parsley [Chopped]
1 ½ Teaspoon of Dried Oregano
Black Pepper [To Liking]
Salt [To Liking]
PREPARATION
- Start by heavily seasoning both sides of your beef with the oregano, salt and pepper [please use the salt and pepper to your liking] once seasoned place to the side so we can start sautéing the onions, tomatoes and garlic.
- Place a large pan or large saucepan on your stovetop and turn the temperature to a medium heat, pour in your two tablespoons of olive oil and wait until the oil and pan heat up, we want it hot not smokey.
- Add in your sliced onions, diced tomatoes with juices and lastly add in your minced garlic cloves; sprinkle in ½ teaspoon of salt and stir, this will help the flavors come out and also help the vegetables cook a bit faster. Once the salt is added and stirred, turn down your stovetop to low and let it cook for 7-12 minutes or until a bit thick.
- Meanwhile the vegetables are cooking let’s get started with searing our steak. In another pan preferably a medium sauté pan if you’re making the 4 steaks; pour in your two tablespoons of olive oil. Turn your heat to a medium-high and let the pan become hot not smokey. Add in your steaks and sear one side for 3 minutes, meanwhile this is happening turn the heat to the other pan back on and place it at a medium heat, we will be transferring the seared steaks there.
- Now back to the steaks; flip them over to the other side and let them sear for 2 minutes. Once the steaks are seared start transferring them onto the other large saucepan with the vegetables; once all the steaks are nicely tucked away on that bed of onions and tomatoes, sprinkle the top with your chopped parsley and pop the lid on top; let everything slowly simmer for 5-7 minutes this really depends on how you like your steak cooked in the inside.
[I personally leave mine simmering for 5 minutes to make it more on the medium range temperature; mostly because my friends and family don’t like medium-rare like I do, either way it still comes out delicious]
- Time to plate it up! I love serving this family style so what I love doing is getting a long large plate and spreading half the simmered vegetables onto the plate and place the steaks on top layering them side by side; place the remainder of the steamy tomato mix on top of the steaks and top it off with freshly ground pepper and leftover chopped parsley.
BUON APPETITO!
🥩 CHECK OUT THIS QUICK TUTORIAL 🇮🇹