Steak Pizziola (Bistecca alla Pizzaola)


Serves 6

Ingredients for Steak Pizziola

1 cup Vegetable Oil
2 cup dry White Wine
4 16 oz Rib-Eye Steaks, trimmed of all fat
4 cup San Marzano Italian Plum Tomatoes, imported, hand-crushed, & canned
3 Bell Peppers, cored, seeded
and cut-lengthwise, into 1/2" slices
2 pinches Oregano, dried
2 large White Onions
2 pinches Black Pepper, crushed
4 cup White Mushrooms, sliced
1 tbsp Garlic, minced
Salt, to taste

Method for Steak Pizziola

• Heat 1/2 cup oil in each of 2 large saute pans over medium-high heat.
• Add 2 steaks to each pan and fry on one side for 4 minutes or until very brown.
• Turn and add half of the peppers, onions, mushrooms, and garlic to each pan. Fry for an additional 4 minutes.
• Drain off excess oil and remove steaks from the pans, leaving the vegetables. Return pans to medium-high heat.
• Add 1 cup of wine to each pan and bring to a boil.
• Into each pan, stir 2 cups tomatoes, a pinch of oregano, black pepper and salt. Return to a boil.
• Lower heat and allow sauce to cook for about 5 minutes or until slightly thickened. (If sauce is too thick, thin with a bit of chicken broth, using no more than 1/4 cup)
• Return steak to sauce and allow to cook for 4 minutes. Remove from heat.
• Cut meat from around the bone and slice steak, on the slight diagonal, discarding the bone.
• Place steak on a serving platter, pour sauce over the top, and serve.

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