Thursday, February 7, 2013

Marinated Steak with Pizzaiola Sauce (Bistecca marinata alla pizzaiola)

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This combination of tastes was fantastic.  the Pizzaiola Sauce adds an herbal sweetness to each bite.  One of those perfect bite things when you get a bit of the chunky tomatoes on a fork, add a bit of the Moist tender and flavorful marinated steak and for a meat lover... One Perfect Bite!

The Marinade is a simple wine and Olive Oil mix...

1 Cup Olive Oil
1/2 Cup Dry Red Wine
1/4 of a Red Onion, finely minced
2 Cloves Garlic, finely minced
2 TBS Flat Leaf Parsley, finely minced
1 tep Oegano
Pinch each of Salt and Pepper

Mix well (actually, I use a blender to puree everything).  I marinade in a large ziplock bag for up to 24 hours.  Usually a minimum of 8 hours.  When combined with easy proper technique, this will make your steak MOIST, TENDER, FLAVORFUL and DELICIOUS every time!!!

The Pizzaiola sauce is tomatoes simmered along with seasonings and sugar to create a new treat for topping. Think of this as a chunky BBQ sauce.  The tomatoes are simmered until much of the natural water in the tomatoes simmers out leaving the tomatoes deliciously seasoned.  It is beautifully, spectacular, adds a wonderful taste and texture and inspiring in it's simplicity.

Here's What I did...

Marinated Steak with Pizzaiola Sauce 
(Bistecca marinata alla pizzaiola)

  • 3 TBS Olive Oil
  • 2 Small Cans Diced Tomatoes, drained
  • 1 Medium Red Bell Pepper, Seeded and finely chopped
  • 1 Medium Red Onion, finely chopped
  • 4 Cloves Garlic, minced
  • 2 TBS Flat Leaf Parsley, finely chopped
  • 2 TBS Sugar
  • 1 TBS Oregano
  • 4 - 8 OZ Sirloin or Kansas City Strip Steaks, Marinated
  • Salt and Pepper to Taste
Cooking Directions
  1. In a heavy bottomed large saute pan, over medium high heat, heat the Olive Oil to just before it starts to smoke,
  2. Add the onion and peppers and saute for 5 minutes until the onions soften and turn translucent.
  3. Add the garlic and saute for one more minute
  4. Add the tomatoes, parsley, sugar and oregano. As the tomatoes warm they release their liquid. Bring this to a simmer, reduce heat and allow to simmer for 15 minutes, stirring occasionally.
  5. Meanwhile, while that is cooking, preheat the broiler.
  6. Generously salt and pepper each side of each steak.
  7. In an oven safe pan, I use a heavy cast iron skillet, preheated under the broiler for 10 minutes, cook the steaks for 2 minutes, flip and cook for another 2 minutes for a perfect medium rare internal temperature of 130 degrees. For a medium steak, cook for 3 minutes each side, internal temperature of 140.
  8. Test with a remote probe thermometer for temperature control.
  9. Remove to a cutting board and allow to rest for 10 minutes before cutting. This will allow the juices to rest so they do not run out of the steak when cut, again, making the meat tender, moist and flavorful.
  10. Top with a couple TBS of the tomatoes
  11. Serve HOT and ENJOY

Italians do not serve nearly as much steak as Americans.  But when they do, simplicity in the meat preparation, simplicity in the marinade, colorful presentation and condiments (the Pizzaiola Tomatoes) make this ... simple, yet delicious!


So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!


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