Steak Pizzaiola

There's a lot of talk these days about budgets and with food costs rising it behooves all of us to shop for sales and plan our menus in advance. As a self professed life long yo-yo dieter, I know all the rules about shopping the outside aisles because most of the high calorie items are inside. The same rule can apply to your budget as well because convenience foods cost more money, although there's some I'd be hard pressed to do without.

Last night's dinner involved a top sirloin steak that we bought on special, combined with red and yellow peppers, onions, a small can of crushed tomatoes and some favorite Italian herbs for spice. It could easily feed a family of 4 with a little leftover for some lucky soul's lunch.

Interestingly enough one could switch out the sirloin for chicken, or shrimp, Italian sausage or even meatballs and accomplish the same feat with a little adjusting for the different times it would take to cook your protein of choice. The flavor's all about the sauce!

From our friends at Food Network Magazine, the recipe suggested serving the pizzaiola with focaccia but I put ours on a bed of radiatorre pasta dusted with a touch of mozzarella cheese instead. Hey we'd rather have pasta than bread but I suppose one could do both; however, our waistlines can't justify the extra carbs and had I really been thinking I would have served the flavorful veggie laden dish on a bed of grilled eggplant and avoided the carbs altogether. Along with a nice crisp green salad, it's a really delicious, healthy and satisfying meal. 

While I mostly followed the recipe as given, I have to admit I added more garlic and spices and it could have used even more along with maybe a touch of red wine or marsala for more flavor. You all know we don't do subtle around here but here's what I did and you be the judge, OK? Oh one more thing before I forget; if you like your meat well done, you'd be best to pick another cut of beef because in my opinion cooking sirloin beyond medium rare makes it so tough it's almost inedible. 

Steak Pizzaiola (from JBug’s Kitchen adapted from Food Network Magazine)

1 – 1 pound boneless top sirloin steak, trimmed of fat

Salt and coarse ground black pepper

2 tablespoons olive oil, divided

6 cloves garlic, roughly chopped

1 large yellow onion, halved and sliced

1 large red pepper cut into half inch slices

1 large yellow pepper cut into half inch slices

5 jarred pepperoncini, drained and sliced

1 – 15 ounce can crushed tomatoes

3/4 cup water

1/2 teaspoon each dried oregano, basil and Italian seasoning

1/4 teaspoon red pepper flakes

Fresh parsley for garnish

Pasta cooked per package directions

Grated mozzarella cheese

Heat a large heavy skillet (I used cast iron) over medium high heat until very hot. Season sirloin steak liberally with salt and coarse ground black pepper. Add 1 tablespoon of olive oil to very hot pan and when shimmering, add steak. Sear without touching it for 2 minutes a side. Remove from pan and set aside on a plate.

Turn heat off and allow pan to cool for a couple of minutes.  Add one tablespoon of olive oil and chopped garlic. Cook stirring constantly over medium heat until garlic is just starting to turn golden brown – this will only take a second or two. Add onion, red and yellow peppers and sauté until vegetables are starting to soften – about 4 minutes. Add pepperoncini, tomatoes, water, herbs and red pepper flakes. Stir well to combine. Bring pan to a high simmer and return the beef as well as any juices to the pan. Cook for additional 5 minutes for medium rare. Remove beef from pan and cool for 5 minutes before slicing thinly across the grain. Meanwhile increase heat if necessary and simmer sauce until it is the consistency you prefer. Place a spoonful of pasta into bottom of a bowl and top with grated mozzarella cheese. Top with sauce, peppers and onions and finish with slices of beef. Garnish with parsley and pass the hot pepper flakes.  Makes 4 large servings.

A year ago - Raspberry Habanero Jelly 

Two year's ago - Pizza Night

 

Comments

[pam]

I agree, processed foods are so expensive, especially when you consider what you are paying for.

[June]

...and how easy it is to scratch make a lot of things. On the other hand we went for sushi on Saturday and I couldn't help but think it's one of the things I'd never make at home. LOL

[Lorraine]

Sushi is actually fun to make at home! I will admit that the rolls take some practice, but even if they look funky they taste great. A-roll-your-own sushi party is great fun. The beef looks great, and I think best with pasta. Home today because of heavy snow. Internet is out too. Thank goodness for smart phones.

[Lea]

Now that is a great meal for any time! I prefer my food simple, myself!

[June]

I read the Oregon Coast Daily News online every day and noticed road closures and the snow warning. I can't wait to experience our first "beach" snow. Hope you're warm and cozy.

It's a pretty good dinner Lea although I know with the tomatoes you'd be unable to try it. I guess you could just have the peppers though and maybe add wine and mushrooms for moisture.