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Steak Pizzaiola by Katerina

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  • Steak Pizzaiola by Katerina

    I got this from a 2003 issue of Martha Stewart's Everyday Food magazine. It was easy, but delicious. Goes well with pasta.

    Steak Pizzaiola
    Serves 4

    4 small steaks (each 6 ounces)
    coarse salt and ground pepper
    1 tablespoon olive oil
    4 garlic cloves, minced
    1 28 oz. can diced tomatoes (or 2 lbs. chopped fresh tomatoes)
    1 tablespoon fresh oregano, plus more for garnish
    2 ounces fresh mozzarella cut into inch cubes (not the kind you usually buy in the cheese isle)

    1. Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add steaks, and sear until browned, 1 to 2 minutes per side; transfer to plate.

    2. Reduce heat to medium; add garlic. Cook, stiring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.

    3. Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.