The Neapolitan dish that consists of bottom round steak which is pounded to tenderize and then cooked in a spicy tomato sauce. As the sauce resembles sauce used to make pizza, it was named pizzaiola, can also be said is "pizza style".
2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick or More Tender Cut Left Thicker
1/4 Cup Olive Oil
1 medium Onion, Finely Chopped
Salt & Pepper To Taste
Red Pepper Flakes
2 Cloves Garlic, Minced
1 Cup Chopped Tomatoes
1/2 Cup Red Wine
1/2 Cup Chopped Fresh Parsley
Gently Pounding the steak with a mallet until thin if using bottom round. Season the meat well with salt and pepper. Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm. Add some onion and garlic to the pan and sauté until tender. Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley.
Note: it can sometimes add a tablespoon or two of capers to change the flavor.
Sunday, July 27, 2008
Labels: Steak Pizzaiola - Italian