STEAK PIZZAIOLA

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Steak Pizzaiola

  • Servings: 4
  • Time: 2 hours
  • Difficulty: medium
  • Print

DSC040802 pounds bone-in chuck steak
3 tablespoons olive oil
3 garlic cloves, minced
2 to 3 tomatoes, chopped
1 14 ounce can petite cut tomatoes, drained
Salt and pepper
1 teaspoon oregano
1/ 2 cup white wine

1. Oven 350 degrees.
2. In a 9 x 13 oven baking dish, sauté garlic in olive oil. Cook garlic on the stove till slightly tender. Add chuck steak to dish and brown / sear both sides of meat.
3. Meanwhile, in a medium bowl, add chopped tomatoes, can tomatoes, salt, pepper and oregano. Toss together. Add white wine and mix well. Add mixture to the top of the steak.
4. Cover dish and place in oven.
5. Bake for 1 1/2 hours. Remove dish and serve immediately over pasta or polenta.
6. Options – Add chopped olives and capers to the tomatoes mixture after taking out of the oven and before serving.
ENJOY – Steak Pizzaiola or Steak Pizzazz!….

 ©  This recipe courtesy of Somebodys-Mom.com 

Talk on the street had it that Steak Pizzaiola could be a memorable dish. Sure, I’d heard about it, but I never took up the challenge until I consulted my hairdresser, Paul De Carlo, the owner of De Carlo’s Salon in Bardonia up in Rockland County.

He’s been doing my hair forever, and just a few months ago I was in the chair and we got into our favorite subject – cooking. I asked him if he ever made Steak Pizzaiola and, if so, would he give me the recipe. He said he got the recipe from his aunt who advised him to use only oregano and a chuck steak with the bone in. Angela, who also works at the salon and whom I have known just as long as Paul, is another good cook and wanted to give me her tips as well. So, she shared her recipe which called for olives and capers. Between Paul and Angela, I noted the essential and varied ingredients for Steak Pizzaiola on a piece of paper. Immediately upon leaving the salon, I went to the market and purchased the ingredients I needed. One change I made from Paul’s original recipe was the amount of tomatoes. I doubled the amount using a combination of canned and fresh. As a side dish, I prepared polenta and thought it would be good to have extra tomatoes to use as a topping. The steak pizzaiola turned out to be tender and delicious.

A few weeks later I went to Buffalo to visit my daughter and son-in-law, Marisa and Jeff, two promising cooks! I told Jeff about Steak Pizzaiola and promised to make it for him while I was visiting. Jeff and I went food shopping together and could not find a chuck steak with the bone in. Jeff went to one or two more supermarkets and still no luck. Sadly, Jeff never did enjoy my Steak Pizzaiola. When Jeff and Marisa came to see us shortly thereafter, I made it my mission to make him the Steak Pizzaiola. Would you believe the weekend came and went and still no Steak Pizzaiola?? We were very busy all weekend and there was no time to prepare it!

Jeff, I still owe you that Steak Pizzaiola dinner. So, when will you be coming again?

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