Steak Pizzaiola
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
54
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
1.5 tsps
Salt3 tsp
Black Pepper1 cup
Olive Oil1 medium
Onion (thinly sliced)3 tbsps
Vermouth (sweet)3 tbsps
WaterDirections:
1
Pat steaks dry and cut 3 (1-inch-long) slits 1 inch apart across center cartilage (to keep meat from curling)
2
Put meat between 2 sheets of plastic wrap and pound to 1/4 inch thick with flat side of a meat pounder or with a rolling pin
3
Discard plastic wrap and sprinkle steaks with 1 teaspoon salt and 1/2 teaspoon pepper (total)
4
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is just medium-rare, 2 minutes per batch
5
Transfer steaks to a platter as cooked and keep warm, loosely covered with foil
6
(Do not wipe skillet clean
7
) Add remaining 2 tablespoons oil to skillet and sauté onion and bell pepper over moderately high heat, stirring, until onion is golden, about 4 minutes
8
Add mushrooms and garlic and sauté, stirring, until mushrooms are golden, about 3 minutes
9
Add vermouth and cook until evaporated, about 1 minute
10
Add water and tomatoes with their juice, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender, about 5 minutes
11
Remove lid and cook until most of liquid is evaporated, about 5 minutes
12
Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper
13
Spoon vegetable sauce on top of steaks
14
Pat steaks dry and cut 3 (1-inch-long) slits 1 inch apart across center cartilage (to keep meat from curling)
15
Put meat between 2 sheets of plastic wrap and pound to 1/4 inch thick with flat side of a meat pounder or with a rolling pin
16
Discard plastic wrap and sprinkle steaks with 1 teaspoon salt and 1/2 teaspoon pepper (total)
17
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is just medium-rare, 2 minutes per batch
18
Transfer steaks to a platter as cooked and keep warm, loosely covered with foil
19
(Do not wipe skillet clean
20
) Add remaining 2 tablespoons oil to skillet and sauté onion and bell pepper over moderately high heat, stirring, until onion is golden, about 4 minutes
21
Add mushrooms and garlic and sauté, stirring, until mushrooms are golden, about 3 minutes
22
Add vermouth and cook until evaporated, about 1 minute
23
Add water and tomatoes with their juice, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender, about 5 minutes
24
Remove lid and cook until most of liquid is evaporated, about 5 minutes
25
Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper
26
Spoon vegetable sauce on top of steaks