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This hearty, comforting dish may taste like it costs a fortune, but it will only set you back a few dollars. Typically, when it comes to budget meals for two, it's easy to assume that cooking steak will be way too luxurious. This dish uses a cheaper cut of beef that's braised in tomato sauce to add extra flavor and tenderness.
Total cost: $6.68
Click here to see Dinner for Two Under $10.
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped ($.57)
- ¾ pound eye round steak, seasoned with salt ($4.13)
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- One 28-ounce can whole tomatoes ($1.49)
- ½ pound pasta, cooked according to package directions ($.49)
In a heavy pot over medium heat, add the olive oil and onions and cook until translucent, then set the onions aside. Turn the heat up to medium-high and sear the steak on all sides, then transfer to a plate. Reduce the heat to low and return the onion to the pot, along with the salt, red pepper flakes, garlic powder, and tomatoes. Gently submerge the steak in the sauce, cover the pot, and let it simmer for at least an hour, or until the meat is tender.
Serve immediately over pasta.
Steak Pizzaiola Recipe
For an absolutely delicious easy to make weeknight meal, look no further than this steak pizzaiola recipe that is loaded with beef and a garlicky stewed tomato herb sauce.
Weekdays can get a little crazy but if you’re like me and still are wanting to get a great meal on the table for your family then this steak recipe will deliver. In addition, the great part about this recipe is that it uses few ingredients which you are most likely to have already laying around the house.
Chef John's Grilled Flap Steak
This cut of beef looks like skirt steak, but it's actually cheaper (usually) and equally delicious. "It did make for some extremely tasty Asian-style lettuce wraps," says Chef John. "You can use flap meat in so many other wonderful ways. You should try this in tacos or Philly cheese steak. I used the grilled meat with lettuce, carrots, red onions, chopped peanuts, and cilantro leaves to make a salad. For the dressing I combined the reserved meat juices, sambal, fish sauce, and rice vinegar to taste. I didn't measure anything, and neither should you."
- 4 tablespoons olive oil, plus more if needed
- 2 cloves garlic, minced
- 1 1/2 pounds tomatoes (about 3), peeled and chopped
- 3 sprigs plus 1/2 teaspoon chopped fresh oregano, or 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 1/2 pounds sirloin steak, about 1 inch thick
In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, oregano sprigs or dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.
In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the steak for 5 minutes. Turn and cook until done to your taste, about 5 minutes longer for medium rare. Remove the steak and let rest in a warm spot for 5 minutes. Cut the steak diagonally into thin slices and top with the warm tomato sauce and the chopped fresh oregano, if using.
- 4 small steaks, (each 6 ounces and 3/4 inch thick)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes
- 1 tablespoon chopped fresh oregano, (or 1 teaspoon dried), plus more for garnish
- 2 ounces fresh mozzarella, cut into 1/4-inch cubes (1/3 cup)
Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side transfer to a plate.
Reduce heat to medium add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
Return steaks and any accumulated juices from plate to skillet cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella garnish with more oregano.
Hy-Vee Recipes and Ideas
Steak cooked in a savory, spicy, red wine-spiked pasta sauce and served over polenta, pasta, or mashed potatoes? Yes. Please.
Servings and Ingredients
Things To Grab
Pat steak dry with paper towels and season with onion salt and pepper, set aside. Heat olive oil in a large Dutch oven over medium-high heat. Sear steak until deep golden brown on each side. Remove from pan and set aside.
Add onions, carrots, celery, and garlic to Dutch oven. Cook and stir for 4 to 5 minutes. Add steak back to Dutch oven.
Add diced tomatoes, red wine, tomato paste, pepperoncini, oregano, rosemary, and thyme to Dutch oven. Reduce heat to low. Cover cook 1-1/2 hours or until steak is tender. Remove steak from sauce and allow to rest 10 minutes.
If desired, serve steak and sauce over hot-cooked polenta, pasta, or mashed potatoes. Garnish with fresh herbs, if desired.
Bland. Won't bother with this one again.
my husband and I both loved this recipe. I used a shoulder cut instead of ribeye to cut down on the price. I also substituted the same amount of anise seeds for fennel seeds (just because I couldn't find fennel seeds). The sauce is very flavorful and so simple and quick. I will definitely be making this recipe again.
Easy and tasty. Served with garlic basil pollenta
RIBEYE. Are you kidding? Steak pizzaiola was a dish that used inexpensive cuts of beef where I grew up. It was usually made with chuck steak and oven cooked at low heat for a long period of time. Although this recipe is well thought out, the dish may become price prohibative for some. I noticed a medium sized chuck steak the other day in a local chain market for around $14. [six months ago the same steak was about $6]. Good luck to all in the kitchen these days.
simple take on a classic italian dish. instead of using two pans I prepared the steaks first then made the sauce in the same pan. this is easy enough to add to weekly rotation.
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint grape tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh oregano, plus additional for garnish
- 1/4 teaspoon fennel seeds, crushed
- 1/4 teaspoon dried crushed red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds sirloin steak, about 1 inch thick
- Arugula for serving
In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring constantly, for 1 minute or until fragrant.
Add the tomatoes, balsamic vinegar, fresh oregano, crushed fennel seeds, red pepper flakes, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.
Note: If desired, a few of the tomatoes can be pierced to allow their juices and pulp to flow out and incorporate into the sauce. Some of the tomatoes may burst on their own as well.
In a large frying pan or cast iron skillet, heat the remaining 2 tablespoons oil over moderate heat. Season both sides of the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
If desired, the steak can also be grilled over medium high heat. When grilling the steak, omit the remaining 2 tablespoons of olive oil.
Cook the steak over medium high heat for 5 minutes on one side until nicely seared. Turn and cook the other side until the steak has achieved the desired doneness to your taste. This will take about 5 minutes longer for a medium rare steak. Remove the steak and allow it to rest in a warm place for about 5 minutes.
Cut the steak diagonally across the grain into thin slices.
Top with the warm tomato sauce and additional sprigs of fresh oregano, if desired. Serve with arugula tossed with additional olive oil and balsamic vinegar.
As touched on before, the term pizzaiola really is simply referring to the sauce and cooking technique rather than a particular dish. So how does one cook pizzaiola? Low and slow is the answer and the only two guidelines needed to make this Italian dish. To make the best steak pizzaiola recipe possible, you need to cook the meat slowly over a lower heat to allow it to absorb all the flavors of the tomato sauce and to let it cook thoroughly, tenderizing any tough meat you add to the sauce.
One way to do this is to make your steak pizzaiola recipe oven friendly. Making steak pizzaiola in the oven will involve quickly browning the meat in a sauté pan and then moving it into a casserole dish. The tomato sauce is poured over the seared meat and then baked for over an hour until the meat is almost falling apart.
Another way to achieve the low and slow cooking process is to get out your crock pot (check out the latest deals)! A steak pizzaiola slow cooker recipe is all you need to very easily make this dish. Similar to the oven method, the steak will be pan seared and then added to the slow cooker with sauce. A few hours on low heat and your authentic steak pizzaiola is ready- no fuss at all!. The slow cooker pizzaiola is great as it produces some very tender steak thanks to the extended cooking time.
Slow Cooked Steak Pizzaiola
This weekend I had some inspiration to make some Slow Cooked Steak Pizzaiola. Jaime recently bought me a new crockpot and last Sunday I made a meat sauce with meatballs, sausage, pork chops, and braciole (which will be its own post sometime soon), and I ended up having some steak and tomato sauce left over. Seared Pork Loin Cacciatore – Another Delicious Meal So I got a great idea. Let’s use these leftovers to put together something simple this weekend? Our kids have to be some of the most picky eaters there are, but steak always seems to go over well. Enter my Slow Cooked Steak Pizzaiola.
All I needed to do was get some peppers and an onion and I was all set. It turned out to be some no fuss deliciousness. I served it over a bed of spaghetti. If you don’t have a slow cooker, you are really missing out on some simple set it and forget it recipes that will cook all day long with minimal effort. And when you are done the beef will be falling apart tender and juicy. Really a great simple way to enjoy some steak Italian-style!