Steak Pizzailoa recipe
Sauce: I give some garlic (2-3 cloves) and a fair amount of crushed red pepper flakes a quick saute in some olive oil, then I add in a 28 oz can of crushed tomatoes (I like Muir Glen fire roasted, but you can use whole peeled or whatever you like) along with salt, pepper, and a healthy dose of oregano. I just let it bubble a bit to thicken/reduce while I prep the steak. I have no idea how traditional this is, but it tastes bold and good. :D
Steak: I like to use something that I can sear fast & serve fairly rare. Again, I doubt it's traditional at all, but I find that flank steak with a bit of salt & pepper laid on it works great for this dish.
As far as serving the dish goes, I think it's delicious over polenta. If you cheat with the quick-cook polenta, then you can have a complete dinner on the table in well 15 mins or less, depending on the thickness of the steak.
I have no idea if it approaches authentic, but I make Bistecca Pizzaiola using the Soprano's Cookbook recipe as a starting point. What I like about it is that the steaks are not braised in the sauce, they can be cooked rare or medium, to taste.
I just saute thin, tender steaks, pick a cut you would grill rather than one you would braise, and sear them in olive oil in a pan. I remove the steaks, add and sautee a couple of cloves of garlic, then add a can of diced tomatoes, some oregano and a little crushed red pepper. When the sauce has thickened to taste, I slide the steaks back in and cook to desired degree of doneness. I like this with ziti.
Here's a recipe I developed recently to scratch the pizzaiola itch.
2 tablespoons extra virgin olive oil
1 tablespoom minced garlic (more to taste)
2 cups chopped tomatoes (canned are fine, drain first)
Salt and pepper
1 cup mixed olives
Heat olive oil in medium saucepan over medium heat. Add garlic and saute briefly. Add tomatoes, salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives and reduce heat to low.
At this point it would be traditional to bake the meat in the sauce. I like to grill the meat instead, and then plate with the sauce. I've been using skirt steak lately. Also many recipes call for green bell pepper, but I like the olives better.
Don't let the simplicity of the sauce fool you. It has a really amazing depth of flavor for a quick pan sauce.
Ah yes, but a simple sauce done to perfection will beat the pants off of any fancier sauce any time, in my opinion. Yours sounds very good as well! The version I had recently (which by the way is the only version I've ever had), seemed to replace the olives or green peppers with sauteed onion.
My family recipe is roughly as follows:
-as for meat, I believe we look for top chuck, but pretty much anything in the chuck steak family is okay
-several cloves v. thinly sliced garlic
-drizzle olive oil
-generous sprinkling of grated pecorino romano
-sprinkling dried oregano
-plum tomatoes (generally just a can, or the equivalent fresh/frozen/etc.), peeled & halved
-s&p to taste
Lay the meat in the pot, drizzle with olive oil and add all other ingredients except s&p (add to taste at the end). Bring to a boil, then simmer, covered, over low heat until the meat is tender.
Delicious, & couldn't get easier. We serve the sauce over thin spaghetti.
This recipe is very similiar to the way my 95 year old client likes me to cook it. She is from Napols, Italy. She calls the meat Chicken Steak, which is actually Top Blade Chuck Beef. like your recipe we put the meat in a skillet, drizzle with oil, add Crushed tomatoes, enough to cover the top of meat. Add garlic, dried oregano, salt and pepper. Cook over medium until starts to boil, then turn flame very low, simmer with cover, leaving the cover slightly open to let steam escape for about 1 hour.
By Cathy Salinger
This is how I make Pizzaoila, my husband seems to think it's as good as Grandma's (definitely different than Rocco's):
3 cloves garlic
1 cup fresh parsley
1/2 can of anchovies
olive oil and red pepper to taste
Blend in food processor like pesto and set aside.
Steak, I use strips of sirloin (for quick) OR blade chuck (if you have time to slow cook), I use a lb or 2 for the two of us: also a lot of people use veal....
sliced mushrooms (as much as you like)
finely chopped green and black olives, maybe a dozen
1 cup white wine
1 cup tomato
1 cup stock (beef or chicken is fine)
2 tsp oregano
Dredge and brown meat in some butter, then the mushrooms.
Put everything in the pot (except the peas, you can put in at the end)and simmer about an hour for sirloin or slow cook 2 or 3 hours for chuck. My husband likes the meat, mushroom and peas served separately in one dish, with the sauce served on spaghetti or aborrio rice in another bowl.
I'm curious how others make this dish, I think I sort of invented this recipe many years ago, can't even remember. Fine tuned using my husband's recollections.
Thanks for the recipe...I plan to make this dish this weekend so I'm anxious to see what other recipes come in as well. The one I had a few weeks ago seemed to be made from NY Strip that was grilled and had a crushed tomato/onion/oregano/garlic sauce slathered over it and topped with freshly grate parm/reg cheese and parsley. It sounds very similar to yours, so thanks again!
Your recipe sounds great. I can't wait to try it. I also have a recipe. Here is my version of Steak pizzaoila.
Heat butter and olive oil in saute pan
Dredge steaks in flour and saute in pan both sides for 3 minutes
Remove steaks and set aside
Add chopped onions, carrots, celery, and sliced truffle mushrooms, and saute until onions are transparent
Add red wine and reduce in half
Return steaks and add Can of Petite Tomatoes
Add a few sprigs of fresh basil, salt and pepper to taste
Cook slow for about 1 hour and add water if gets evaporated
When meat is tender then add chopped garlic, oregano, parsley and capers
Cook 5 to 10 more minutes
Stir in some heavy cream, keep stirring until heated up, then shut off flame.
Top with some chopped walnuts, and or fresh shredded mozzarella cheese
by Cathy Salinger