So, while meandering around the store the other day, I happened upon a Food Network magazine. I used to be addicted to these things — I mean those and Rachel Ray’s mags? Man I had them the day the things hit the stands. I have a crap-ton of them underneath the coffee table, half-cooked through and stained with food and love. I decided it was time to use a base recipe and expand on it (on a side note – I am really glad that I did get it, because its insert this month is 50 grilled cheese sandwiches. Tomorrow is going to be awesome!). I wanted to try to cook some steak in some other way than on the grill, so here is the first recipe I have decided to gut out. I want to get a ricer so I can try gnocchi in the future.
Steak Pizzaolia Ingredients:
1 1/3 lb boneless sirloin steak, about 1/2 inch thick, excess fat trimmed
2 tbsp olive oil
3 cloves minced garlic
1 medium onion, chopped
2 green bell peppers, chopped
1 8oz contained of sliced mushrooms
1 15oz can fire roasted tomatoes (crushed or diced)
1/2 can water
pinch of red pepper flakes
First, heat the oil in a skillet on medium high heat. trim the fat off your steaks and season both sides with salt and pepper.
When the pan is nice and hot, drop your steaks in and sear about 2-3 minutes on each side, until it’s nice and brown. Make sure you don’t flip them too soon or you won’t get that delicious crust!
Once it’s done searing, remove the steaks and let it rest on a plate. Don’t touch it right now! In the same skillet put in the garlic, and when it starts to sizzle, add the rest of the vegetables.
Cook about 4 minutes, then add the rest of the ingredients. bring to a simmer, and nestle the steaks in.
(side note: I served this with Tyler Florence’s foccacia bread and instead of all the toppings on it just coated it with oil, then sprinkled on thyme leaves, basil, a bit of minced garlic and onion powder, then a sprinkling of both sharp cheddar and parmesan cheese, shredded. It’s absolutely divine with this!)