Steak Pizzaiolo/ Bistecca alla Pizzaiola

Bistecca alla Pizzaoila

It is believed that Pizzaoila got its beginnings in the Campania region of Naples. It really has no connection with pizza except that it is a tomato, basil and oregano based sauce. It was created tenderize tougher and more economical cuts of meat by braising it in the sauce. Many Italian households serve this dish but it is not always called pizzaoila. My mother would make this and call it simply "carne con pomodori"- meat with tomatoes. She would cut up the meat into bite sized pieces which I did not do but is certainly an option. You can also add red or yellow peppers to it for extra flavour and colour. This dish can be served with crusty bread for dipping into the sauce or with pasta that sauce gets mixed into. Honestly for me the best way to eat it is with a nice piece of fresh, crusty Italian bread and a salad or greens on the side. 

As always with my recipes, please consider your own and your family's taste preferences. Let your taste buds and your own creativity be your guide! Spices and herbs will be (QB). Quanto basta means as much or as little as you like, start off with little and then taste test and add as you go along. It is important to salt lightly at each new addition to the dish as salting this way builds flavour and lets you control when it is enough! This recipe serves 4 people. 

Ingredients

• as many steaks as you will need to serve to each person. Use any cut of meat that is good for braising such as eye of round. You can also pound the meat to thin it out and it will tenderize quicker
• 1 can (28 fluid ounce) peeled San Marzano plum tomatoes with basil (you can also use fresh ripe tomatoes if they are available 6-10 depending on size) 
• 2 medium cooking onions sliced
• 2 bell peppers sliced (one red, one yellow)
• 4 garlic cloves, smashed with knife but not diced (QB)
• 1 bunch of fresh basil  (QB)
• peperoncino - optional and QB
• dried oregano - start with 1 tsp and then add more if needed (QB)
• chopped parsley for garnish
• sea salt and pepper

Directions

1. Pat down steaks and sprinkle with salt and pepper on both sides
2. Using a large, deep skillet with a lid, heat up olive oil in pan
3. Place steaks in pan and sear on both sides. Nestle 2 garlic cloves among the steaks to infuse garlic flavour.  Remove from pan and place on a plate
4. Add more oil if needed and add 2 garlic cloves to the pan. Allow garlic to brown in oil- you can remove once it is browned. I like to keep it in
5. Add onions and allow onions to simmer down and become translucent. Add some salt and pepper. Add about 8 basil leaves- tear with your hands and throw them in
6. Add peppers if using and peperoncino
7. Allow to simmer a bit longer and then add tomatoes with juice. Crush down the tomatoes with the back of a wooden spoon. 
8. Sprinkle with oregano 
9. Allow sauce to simmer with lid on for about 10 minutes until the tomatoes have somewhat melted into a sauce like consistency. You made need to add some water if not liquidy enough. Taste test your flavours.
10. Tuck the steaks back into the sauce. Ladle the sauce over the steaks so they are covered well. Put on lid and let simmer for about 30 minutes. 
11. Remove steaks from pan and let rest for 5 minutes. Continue simmering the sauce until thickened to your preference. 
12. You can slice the meat or serve whole steaks. Place onto platter and spoon sauce over meat. Sprinkle with parsley.

Buon Appetito

Fatto con amore,

Elena 💜