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Chef John's Steak Pizzaiola

Chef John's Steak Pizzaiola

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Chef John

Chef John

There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Season steak medallions with salt and black pepper on both sides.
  2. Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
  3. Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
  4. Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
  5. Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GINAH1
12

GINAH1

1/25/2013

This was positively delicious! The meat melted in our mouths! I used a mixture of marinated roasted yellow and red peppers and canned diced tomatoes for the Tomato Concasse since I made this in the winter and tomatoes are not in season. I put this on garlic toast and it was just awesome!

pelicangal
6

pelicangal

12/9/2012

Wonderful recipe. Very easy to make. Hubby loved it.

teachme
5

teachme

12/10/2012

I made this tonight and even though there were no summer tomatoes, it was delicious. Followed the directions and it was perfect.Our fillets were medium rare just like we want them to be. Definitely will make this in the summer months when tomatoes are sweet and fresh.

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