Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Steak Pizzaiola with Garlic Bread
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 698
- Total Fat
- 32 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 109 milligrams
- Sodium
- 1209 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 3 grams
- Sugar
- 17 grams
- Protein
- 50 grams
All the homey charm of traditional steak pizzaiola meets weeknight practicality in this speedy skillet version. Lean sirloin gets butterflied and pounded thin, so it sears in minutes, staying tender while soaking up a bright, savory tomato sauce. Sweet onions, bell peppers and a splash of white wine deliver a slow-cooked flavor you’d expect from a long-cooking Sunday sauce, but it can be made over the course of a busy evening. And since no pizzaiola is complete without something to swipe through the sauce, there’s a crisp cheesy garlic bread to serve alongside.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 698
- Total Fat
- 32 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 109 milligrams
- Sodium
- 1209 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 3 grams
- Sugar
- 17 grams
- Protein
- 50 grams
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Slice the steaks in half horizontally to create 4 thinner pieces. Cover with plastic wrap and pound with a mallet until 1/4 inch thick. Halve each crosswise to make 8 pieces. Score 2 lines into each with a knife to prevent curling (do not cut all the way through). Season with salt and pepper.
- Heat 3 tablespoons olive oil and the garlic in a small skillet over medium-low heat until sizzling, 1 to 2 minutes; season with salt and pepper. Brush the garlic oil on the cut sides of the bread and arrange on a baking sheet. Sprinkle with the Parmesan and 1/4 teaspoon oregano. Bake until golden, 10 to 13 minutes; top with more Parmesan.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, cook the steaks until browned on both sides, 3 to 4 minutes total; remove to a plate.
- Add the remaining 1 tablespoon olive oil to the pan. Add the bell peppers and onion, season with salt and cook, stirring, 2 to 3 minutes. Add the wine, bring to a boil and cook until syrupy, 1 to 2 minutes. Add the passata, 1/2 cup water, the remaining teaspoon oregano and a pinch of salt. Bring to a simmer and cook until thickened, about 10 minutes. Return the steaks to the pan to heat through. Serve with the garlic bread; sprinkle with the parsley.
