Steak Pizzaiola Burgers Recipes

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BURGERS A LA PIZZAIOLA



Burgers a la Pizzaiola image

Provided by Giada De Laurentiis

Time 26m

Yield 8 servings

Number Of Ingredients 26

4 cloves garlic, peeled and smashed
1/4 cup (5 or 6) sun-dried tomatoes in oil, drained
1/3 cup fresh basil leaves, packed
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds ground sirloin beef
8 sourdough rolls, halved lengthwise
2 tablespoons extra-virgin olive oil
Topping suggestions: shredded cheese, fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto.
4 cloves garlic, peeled and smashed
1/4 cup (5 or 6) sun-dried tomatoes in oil, drained
1/3 cup fresh basil leaves, packed
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds ground sirloin beef
8 sourdough rolls, halved lengthwise
2 tablespoons extra-virgin olive oil
Topping suggestions: shredded cheese, fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto.

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



Steak Pizzaiola image

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

1 1/4 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed
Kosher salt
2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed
1 large onion, sliced 1/4 inch thick
2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick
4 jarred pepperoncini, drained and thinly sliced
1 15-ounce can crushed tomatoes
1/2 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons chopped fresh parsley
Focaccia, for serving (optional)

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.

STEAK PIZZAOLA WITH THE WORKS



Steak Pizzaola with The Works image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 37m

Yield 2 BIG GUY servings

Number Of Ingredients 13

1 24 ounce to 2 pound piece porterhouse or rib-eye steak
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, crushed away from the skins
1 teaspoon crushed red pepper flakes
12 mushrooms, sliced
1 small onion, sliced
1 green bell pepper, seeded and sliced
1/3 stick pepperoni, casing removed, then chopped, optional
1/2 cup dry red wine, eyeball it
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves
1/4 cup grated cheese, Parmigiano or Romano

Steps:

  • Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.

BRACIOLE



Braciole image

For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

  • Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
  • Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
  • Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

STEAK PIZZAIOLA BURGERS



Steak Pizzaiola Burgers image

Make and share this Steak Pizzaiola Burgers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons extra virgin olive oil
2 large onions, thinly sliced
salt
pepper
3 tablespoons tomato paste
3/4 cup dry red wine
2 lbs ground sirloin
1/2 cup pepperoni, finely chopped
1/4 cup fresh flat-leaf parsley, chopped
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
4 tablespoons butter
3 -4 garlic cloves, finely chopped (or grated)
4 slices sesame semolina bread, about 1 inch thick
1/2-3/4 cup grated parmigiano-reggiano cheese
8 slices provolone cheese (deli slices)

Steps:

  • Heat 2 tablespoons oil in a large pan over med-high heat.
  • Add in onions and season with salt and pepper.
  • Cover the onions with a piece of foil and cook, stirring occasionally, until they start to soften, 2-3 minutes.
  • Remove the foil and continue cooking until fully softened, about 5-6 minutes.
  • Add in the tomato paste; cook/stir occasionally, until it smells sweet and has caramelized, 2-3 minutes.
  • Add in the wine and scrape the pan with a wooden spoon to loosen any browned bits that may be stuck to the bottom.
  • Cook until the wine has almost completely evaporated, 1 minute; turn off the heat and reserve.
  • While the onions cook, place a big skillet over med-high heat with the remaining tablespoon of oil.
  • In a big mixing bowl, use your hands to combine the ground sirloin, pepperoni, parsley, oregano, and red pepper flakes.
  • Season the meat with salt and pepper, then score the meat into 4 parts using the side of your hand.
  • Form 4 large patties thinner in the center than at the edges for even cooking and to prevent the burgers from bulging.
  • Cook for 4-5 minutes per side for medium doneness.
  • Preheat the broiler.
  • While the burgers are cooking, heat the butter and garlic together in a small pot over medium heat.
  • When the butter melts, remove the pot from the heat to infuse the butter with the garlic flavor.
  • While the butter is melting, place the bread slices on a baking sheet and toast them under the broiler until golden brown on each side.
  • Brush the toasts with the garlic butter and sprinkle with the grated cheese.
  • Place the toasts back on the baking sheet and top each with one burger.
  • Divide the onion mixture among the four burgers and top each one with two slices of cheese.
  • Slide the burgers under the broiler to melt the cheese, 2-3 minutes.
  • Serve the burgers with a knife and fork, and with your favorite salad on the side.

Nutrition Facts : Calories 1073, Fat 74.4, SaturatedFat 33.9, Cholesterol 228.3, Sodium 1134.4, Carbohydrate 26.5, Fiber 2.5, Sugar 6.5, Protein 65.1

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