Steak pizzaiola, or carne alla pizzaiola (roughly translated as “meat in pizza”) is a dish derived from the Neapolitan tradition that features meat (often less expensive cuts of beef) cooked with peppers, tomatoes and olive oil, long enough to tenderize the meat. I was in the mood for Italian, had a flatiron steak in the fridge, and I ALWAYS have an array of canned tomatoes on hand so I decided to throw together my own version of a “Pizzaiola”. Here’s what I used…
3/4 lb flat iron steak
1 can crushed tomatoes
1 Red bell pepper (I had a few small sweet peppers in the fridge that I used so really any red pepper will do, even if it’s roasted in a jar)
Crushed red pepper
Heat some olive oil in a pan. Season the steak with a little salt and put into pan just enough to sear on both sides. Remove from pan and set aside. Add garlic, chopped onion, and diced bell pepper to pan and sauté about 3 minutes. Add tomatoes, oregano, salt, basil, (obviously fresh herbs are always better but dried are perfectly acceptable. Forgive me for not giving measurements but you got this, just eyeball it) crushed red pepper, and about 1/2 cup water to the pan. Bring to a boil then let simmer, the sauce will begin to thicken. Cook for about 10-15 minutes (the longer the better for the flavors to really meld together but if you’re starving and can’t wait then I’d say at least 7 minutes!) Place the steak back into the pan and nestle it into the sauce. (Before doing that if you want to slice it you can, we like to keep ours whole in this house) Let the steak cook a little in the sauce and then you’re done! You can enjoy this over pasta, or by itself with a nice hunk of toasted Italian bread drizzled with olive oil (you’re totally drooling now aren’t you?) and a side salad. Mangia Mangia!