Bistecca Pizzaiola

Got a request for this recipe and If you have not made my recipe for Steak Pizzaiola, give it a try, it is the original. Use a inexpensive cut of meat because it will braise for a long time and become tender. I’ve seen recipes that call for tomato sauce being poured over a steak and then add mozzarella, so not legit. Trust me this is the right way to make this dish.

You’ll need:

• 2-3 lb chuck steak
• 1 cup chopped onion
• 6 cloves of garlic
• 4 tbs extra virgin olive oil
• 2-28 ounce cans whole Italian plum tomatoes crushed by hand.
• Salt
• Cracked black pepper
• 1/2 cup red wine
• 2 bay leaves

Directions:

1. In a very heavy skillet add 2 tbs of oil and get that hot
2. Salt and pepper both sides of the steak and then Brown both sides
3. Figure 2 minutes each side
4. Remove the steak to a dish
5. Put the other 2 tbs oil in the skillet and lower the heat to medium and add the onion and garlic and sauté this for 2-3 minutes
6. Now add the crushed tomatoes and all the juice, wine, bay leaves, 1 tsp salt, 1 tsp pepper and scrape all the brown bits off the bottom of the skillet
7. Once it comes to a boil lower the heat to a simmer then add the steak back to the skillet and cover with the sauce
8. Cover and let this braise for 1 to 1.5 hours (the longer you let it braise the tastier this will be)
9. After it’s done remove the lid and taste for salt n pepper
10. Remove the steak to a platter and allow the sauce to simmer uncovered for 15 minutes to thicken
11. Cut the steak and top with the sauce

You can also make a pasta to go with the sauce. So good, simple and old school. The sauce is gonna be incredible and you can freeze any that is left to use for another night with some pasta. I say rigatoni.

Daniel Mancini

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