Best Pizzaiola Sauce Recipes

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STEAK WITH PIZZAIOLA SAUCE



Steak with pizzaiola sauce image

Try this recipe for a melt-in-the mouth steak with simple Italian sauce

Provided by Good Food team

Categories     Supper

Time 28m

Number Of Ingredients 7

2 tbsp olive oil
300-350g/10oz-12oz beef steak , such as sirloin, rump or ribeye, about 2cm/¾in thick
250g vine-ripened tomato , or 400g can chopped tomatoes
2-3 fat garlic clove , chopped
2 tbsp extra-virgin olive oil
pinch dried oregano or marjoram
6large basil leaves , roughly torn

Steps:

  • Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
  • When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through - this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
  • Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.

Nutrition Facts : Calories 500 calories, Fat 39 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.22 milligram of sodium

PAN-SEARED STEAK WITH PIZZAIOLA SAUCE



Pan-Seared Steak with Pizzaiola Sauce image

Categories     Sauce     Side     Steak     Simmer

Yield serves 4

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 garlic cloves, sliced
1 red bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
2 cups sliced white button mushrooms
1 1/4 teaspoons kosher salt
1/2 teaspoon dried oregano
14-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
Four 8-ounce bone-in shell steaks, about 1 inch thick

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
  • Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
  • Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
  • To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
  • NOte
  • This recipe could also be made with a piece of beef tenderloin, seared and then sliced.

SIRLOIN STEAKS WITH PIZZAIOLA SAUCE



Sirloin steaks with pizzaiola sauce image

Pizzaiola sauce is so called because it features the typical pizza ingredients - olive oil, garlic, oregano and tomatoes

Provided by Ursula Ferrigno

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

50ml olive oil
1 garlic clove , roughly chopped
4 sirloin steaks , each about 140g/5oz
2 x 400g cans chopped tomatoes
2 tsp dried oregano
boiled new potatoes
handful rocket leaves

Steps:

  • Heat a heavy-based frying pan over a high heat, then add the olive oil and garlic. Season the meat; then, two at a time, quickly brown the steaks on both sides.
  • Put all 4 steaks in the pan, add the tomatoes, season with salt and pepper, then turn down the heat. Sprinkle the oregano over the meat and tomatoes, partially cover the pan, then simmer gently for 10 mins.
  • Lift the tender pieces of meat from the pan, cover with foil, then set aside. Increase the heat, then simmer the tomato sauce for about 10 mins, until it has reduced by half. Spoon the sauce over the steak and serve with new potatoes and a handful of rocket.

Nutrition Facts : Calories 415 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.63 milligram of sodium

BEEF WITH PIZZAIOLA SAUCE



Beef with Pizzaiola Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings, depending on size of beef shoulder

Number Of Ingredients 15

1 1/2 to 2 pound beef shoulder
2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
2 tablespoons Irvine Spices Garlic Pepper
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, stem and seeds removed and sliced julienne
1 green bell pepper, stem and seeds removed and sliced julienne
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped basil leaves
2 teaspoon freshly chopped oregano leaves
1 large can (29 to 32-ounces) crushed tomatoes
1 bay leaf
1 tablespoon olive oil
1/4 cup pepperoncini from a jar, for garnish

Steps:

  • Rinse beef shoulder to remove any unwanted smells, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.);
  • Heat the olive oil in a large saute pan and cook the onions, garlic, and red and green peppers until the onions begin to turn translucent and the peppers begin to soften, being careful not to burn the garlic. Stir in the parsley, basil, and oregano. Add the crushed tomatoes and bay leaf. Over medium heat, bring the mixture to a boil, then reduce heat and allow to simmer for about 20 minutes.
  • Preheat oven to 425 degrees F.
  • In an oven proof skillet heat 1 tablespoon olive oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish, bringing to an internal temperature of 115 degrees F, on an instant-read thermometer, for medium-rare (about 30 minutes). Remove from oven and let rest for 10 minutes.
  • Slice beef into steaks, and transfer to serving dish. Reheat pizziola sauce if necessary, remove bay leaf, and spoon over meat. Garnish with the pepperoncini.

BISTECCA ALLA PIZZAIOLA (STEAK WITH THE PIZZAIOLO'S WIFE'S SAUCE



Bistecca Alla Pizzaiola (Steak With the Pizzaiolo's Wife's Sauce image

Not sure where this comes from. May be from a book, may be my own, who knows anymore. I do know that we love it. Please try to use fresh oregano, I have had good results with dried but nothing beats the fresh, small leaves. It really does make a big difference. Be sure to serve with some good bread to sop up the gravy. You can use your favorite tomato sauce recipe if you wish, or, dare I say, your favorite jar. As always, the time to make it is just a guess.

Provided by Ilysse

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

2 beef t-bone steaks (3/4 inch)
salt and pepper
2 tablespoons extra virgin olive oil
3 garlic cloves, peeled, crushed
1 (24 ounce) can tomatoes
1/4 teaspoon red pepper flakes (to taste)
3 sprigs fresh oregano, leaves only, chopped
1/2 cup white wine

Steps:

  • To prepare tomato sauce place about a tbsp of oil and a crushed clove of garlic in a medium size pot.
  • Let garlic turn slightly golden but remove from pot before it becomes too brown.
  • Add tomatoes with their liquid and simmer until there is little to no more liquid on top of the sauce.
  • Set aside.
  • Season steaks on both sides with salt and pepper.
  • Heat remaining oil in a large skillet (it should be able to hold both steaks without overcrowding) over medium-high heat until hot.
  • Add garlic and saute for 1 minute then add steaks.
  • Quickly brown 1 minute on both sides then transfer to a plate.
  • Add the red pepper flakes and oregano to the pan the steaks were cooked in, then add the wine and cook stirring until the liquid is slightly reduced.
  • Add tomato sauce, stir then return steak to pan.
  • Reduce heat to medium and cook 6-8 minutes turning once (or to your desired doneness).
  • Put steak on a serving dish and pour sauce over top.

Nutrition Facts : Calories 237.3, Fat 14.2, SaturatedFat 2, Sodium 21.2, Carbohydrate 16.6, Fiber 4.3, Sugar 9.7, Protein 3.4

POLLO ALLA PIZZAIOLA (CHICKEN BREAST IN PIZZA SAUCE)



Pollo Alla Pizzaiola (Chicken Breast in Pizza Sauce) image

Make and share this Pollo Alla Pizzaiola (Chicken Breast in Pizza Sauce) recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

6 tablespoons olive oil
2 boneless skinless chicken breasts
2 garlic cloves, finely chopped
1 1/4 lbs chopped Italian tomatoes, canned
1 pinch dried oregano
salt, and freshly ground pepper
1 fresh mozzarella ball, drained and finely sliced
6 slices ciabatta, toasted

Steps:

  • Heat the olive oil in a heavy-based frying pan.
  • Add the chicken and garlic and fry, stirring often, until the chicken is golden, around 10 minutes.
  • Tip in the canned tomatoes, season with oregano, salt and freshly ground pepper and cook for 5 minutes.
  • Place 3 slices of toasted ciabatta on each serving plate. Top each serving with a chicken breast fillet.
  • Cover each chicken breast with a few slices of mozzarella, then spoon over the tomato sauce. Serve straight away.

Nutrition Facts : Calories 543.4, Fat 42.5, SaturatedFat 6.1, Cholesterol 68.4, Sodium 92.2, Carbohydrate 12.1, Fiber 3.5, Sugar 7.5, Protein 29.9

PIZZAIOLA SAUCE



Pizzaiola Sauce image

In local paper with beef tendorloin as the meat, but can be used with chicken, pork! Enjoy, it was good!

Provided by seahorse73

Categories     Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup dry white wine
4 teaspoons fresh parsley, minced
2 teaspoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
1 bay leaf
1 pepperoncini pepper, chopped
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 1/2 cups canned crushed tomatoes

Steps:

  • Simmer the wine in a small saucepan over medium-high heat until reduced by half, 4 to 5 minutes.
  • Remove from the heat and add the herbs and pepperoncini.
  • Set aside to steep for 30 minutes before preparing the rest of the sauce.
  • Heat the oil in a saucepan over medium-high heat.
  • Add the onion and garlic and saute, stirring often, until light golden, about 5 minutes.
  • Add the crushed tomatoes and simmer for 5 minutes more.
  • Remove the bay leaf from the wine mixture and discard it.
  • Add the wie mixture to the pan with the tomatoes and contine to summer for 5 minutes.
  • Remove from the heat, set aside.
  • Either cook your meat in a pan, or put in oven with sauce.
  • Enjoy!

Nutrition Facts : Calories 154.9, Fat 7.1, SaturatedFat 1, Sodium 431.5, Carbohydrate 12.6, Fiber 2.5, Sugar 6, Protein 1.5

PIZZAIOLA SAUCE



Pizzaiola Sauce image

Number Of Ingredients 6

2 cloves large garlic, very finely chopped
1/4 cup olive oil
pinch of crushed red pepper
1 (28-ounce) can imported Italian peeled tomato with their juice, chopped
1 teaspoon dried oregano, crumbled
salt

Steps:

  • 1 In a large skillet, cook the garlic in the oil over medium heat until golden, about 2 minutes. Stir in the crushed red pepper. 2 Add the tomatoes, oregano, and salt to taste. Bring the sauce to a simmer. Cook, stirring occasionally, 20 minutes or until the sauce is thickened. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SIRLOIN STEAK,PIZZAIOLA SAUCE



Sirloin Steak,Pizzaiola Sauce image

Thinly cut sirloin steaks

Provided by 10degrees

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat a heavy-based pan.
  • Add the olive oil and garlic
  • Season the steaks with salt and freshly ground pepper. Quickly brown them on both sides.
  • Add the tomatoes and the stock and turn down the heat.
  • Sprinkle Oregano over the meat and tomatoes, partially cover the pan then simmer gently for 10 mins.
  • Lift the meat from the pan and cover with foil to keep warm.
  • Increase the heat and simmer the sauce for 10 minutes until it has reduced by half.
  • Add the cooked steaks to the pan. Lower the heat, cover and cook for 45 minutes.
  • Spoon the sauce over the steaks and serve with New Potatoes or Pasta and a few leaves of rocket

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