Pinterest • The world’s catalogue of ideas
from Food & Wine

Steak Pizzaiola

Steak Pizzaiola , the briefly cooked fresh tomato sauce called pizzaiola is traditionally served atop steak. We use sirloin, but if you'd prefer to use flank steak or skirt steak, just reduce the cooking time. The sauce is also good on pasta.

439
38
from Martha Stewart

Steak Pizzaiola

Steak Pizzaiola - Martha Stewart Recipes -- made this earlier this week -- so easy and so delicious! I did add an a small chopped onion. Eat as is (low carb version) or serve over pasta, rice or potatoes! Definitely a keeper!!!

705
61
from Cupcakes & Kale Chips

Super Simple Slow Cooker Steak Pizzaiola

Slow Cooker Steak Pizzaiola Slow Cooker Steak Pizzaiola - a super simple family dinner that takes just a few pantry ingredients. Let it cook all day in the crockpot and come home to a hearty dinner. | cupcakesandkalechips.com | gluten free, paleo recipe

203
9
from Martha Stewart

Steak Pizzaiola

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

5
2
from m.foodnetwork.com

Cornbread Dressing with Sausage, Apples and Mushrooms

Steak Pizzaiola from FoodNetwork.com I know its not cool to eat red meat anymore, but this was pretty good.

233
10
2
from foodnetwork.com

Steak Pizzaiola : Food Network

Steak Pizzaiola : Lean cuts of sirloin are simmered until tender and extra-flavorful in a garlicky tomato sauce for a healthier-than-it-tastes steak dinner in minutes.

from FineCooking.com

Pan-Seared Steak Pizzaiola

Pan-Seared Steak Pizzaiola - cut onion to onion and pizza sauce to 1 cup for a truly low-carb entree

1
from Martha Stewart

Steak Pizzaiola

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

17