Pan Seared Steak Pizzaiola Recipes

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PAN-SEARED STEAK PIZZAIOLA



Pan-Seared Steak Pizzaiola image

Provided by Bon Appétit Test Kitchen

Categories     Tomato     Sauté     Quick & Easy     Father's Day     Dinner     Steak     Oregano     Simmer     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 1/2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper
2 large garlic cloves, pressed
1 14- to 16-ounce can diced organic tomatoes in juice
2 16-ounce boneless rib-eye steaks, each about 3/4 inch thick

Steps:

  • Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.
  • Meanwhile, sprinkle steaks on both sides with salt and pepper, then crush 1/2 teaspoon oregano finely between fingertips and sprinkle over steaks. Heat 1/2 tablespoon olive oil in heavy medium skillet over medium-high heat. Add ribeye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.
  • Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon sauce over steaks.

PAN-SEARED STEAK WITH PIZZAIOLA SAUCE



Pan-Seared Steak with Pizzaiola Sauce image

Categories     Sauce     Side     Steak     Simmer

Yield serves 4

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 garlic cloves, sliced
1 red bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
2 cups sliced white button mushrooms
1 1/4 teaspoons kosher salt
1/2 teaspoon dried oregano
14-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
Four 8-ounce bone-in shell steaks, about 1 inch thick

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
  • Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
  • Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
  • To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
  • NOte
  • This recipe could also be made with a piece of beef tenderloin, seared and then sliced.

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