Indulge in the tantalizing flavors of Giada's Steak Pizzaiola, a culinary masterpiece that combines the richness of steak with the tangy charm of a classic Italian sauce. Savor the tender, juicy steak seared to perfection and smothered in a delectable sauce made from fresh tomatoes, aromatic garlic, savory oregano, and a hint of red pepper flakes. This symphony of flavors is then generously topped with gooey mozzarella cheese, creating a delightful contrast of textures. Embark on a culinary journey with this extraordinary dish, sure to leave your taste buds captivated.
The article also features a collection of mouthwatering recipes that will tantalize your taste buds and inspire your culinary creativity. Discover the secrets of preparing the perfect Steak Pizzaiola, complete with tips for selecting the best cuts of steak and mastering the art of creating a flavorful sauce. Explore variations of this classic dish, including a vegetarian version that swaps steak for hearty portobello mushrooms, and a spicy rendition that adds a kick of heat with Calabrian chili peppers. Elevate your cooking skills with Giada's expert guidance and unlock a world of culinary possibilities.
STEAK PIZZAIOLA
Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
- Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
- Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.
STEAK PIZZAIOLA
Provided by Ree Drummond : Food Network
Time 16m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
- Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
- Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
- Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.
PORK CHOPS ALLA PIZZAIOLA
Provided by Giada De Laurentiis
Categories main-dish
Time 37m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
- Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
- Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
STEAK PIZZAIOLA
Make and share this Steak Pizzaiola recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over high heat.
- Add the steak and brown well on both sides.
- Slice the onion and peel the garlic.
- Remove the steak from the pan and reduce heat to medium.
- Add the onion and garlic and cook for about one minute.
- Add the hot cherry peppers, if desired, and then the tomato paste.
- Roughly chop or squeeze the tomatoes and add to the pan along with the spices.
- Bring to a boil, put the steak back in the pan. Cover and lower to a simmer.
- Cook for 1 1/2 hours until extremely tender.
BURGERS A LA PIZZAIOLA
Provided by Giada De Laurentiis
Time 26m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
- Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
- Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
- Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
- Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
STEAK PIZZAIOLA
Drawing inspiration from a Neapolitan classic, we simmer steak in a tomato-based sauce flavored with peppers and onions for a hearty one-pot meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
- Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.
MEATBALLS A LA PIZZAIOLA
Provided by Giada De Laurentiis
Time 44m
Yield 36 meatballs
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
- In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
- Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
- In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs.
- Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce.
STEAK PIZZAIOLA
Steps:
- Sprinkle both sides of the steak with salt.
- In a large skillet, preheated over high heat, pan-broil the steaks, until the large ones are almost done to taste, or the small ones are well browned. If using large steaks, you probably will not be able to fit them all in the pan at once. Do a couple at a time, then remove them and set them aside while cooking the rest. The small steaks should fit comfortably in the pan side by side, but if they crowd the pan, do not brown them all at once. When all the steaks have been cooked, pour off any fat in the skillet.
- Add the 2 cups of tomato sauce and dried oregano to the pan, scraping up any brown film or bits in the pan. Return the cubed steaks to the pan if you are using them and they were set aside. Bring to a simmer over high heat. If using cubed steaks, cover the pan and adjust the heat so the tomatoes simmer gently for about 40 minutes, or until the meat is tender.
- Place each steak on dinner plate and top with sauce. If the sauce on the cubed steaks is not thick enough, uncover pan at the end of the cooking time and reduce.
- In a 1 1/2- to 2-quart saucepan, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is fully tender and golden, 8 to 10 minutes. Or, over medium-low heat, combine the oil and the garlic. Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.
- With a food mill, puree the tomatoes directly into the pot and stir well. Add salt and either hot pepper flakes or black pepper to taste. Increase the heat slightly and bring to a brisk simmer. Adjusting the heat as the sauce cooks down, and stirring frequently, simmer briskly for about 12 minutes, until the sauce has thickened and reduced.
- Season with herbs according to the recipe you are preparing. For the most basic sauce, add a few torn basil leaves or a tablespoon of finely cut parsley while the sauce is simmering. Then add a little more at the end of cooking.
Tips:
- Use high-quality ingredients for the best flavor. Look for well-marbled steak, fresh vegetables, and a flavorful marinara sauce.
- Tenderize the steak before cooking to make it more tender and flavorful. You can do this by pounding it with a meat mallet or marinating it in a flavorful liquid for several hours.
- Cook the steak over medium-high heat to get a good sear on the outside and a juicy, tender inside. Be sure not to overcook the steak, or it will become tough and dry.
- Use a flavorful marinara sauce that is not too thick or too thin. You want a sauce that will coat the steak and vegetables without overpowering them.
- Top the pizza with plenty of cheese. This will help to create a gooey, melted cheese that is irresistible.
- Serve the pizza hot out of the oven with a side of your favorite dipping sauce.
Conclusion:
Giada's Steak Pizzaiola is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The steak is tender and flavorful, the vegetables are roasted to perfection, and the marinara sauce is rich and savory. This pizza is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give Giada's Steak Pizzaiola a try.
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