Steak Pizzaiola Recipe

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Steak Pizzaiola
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Ingredients
13
Count
Nutrition
516
Calories
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Ingredients:

Directions:

  1. In a large skillet, preheated over high heat, pan-broil the steaks, until the large ones are almost done to taste, or the small ones are well browned. If using large steaks, you probably will not be able to fit them all in the pan at once. Do a couple at a time, then remove them and set them aside while cooking the rest. The small steaks should fit comfortably in the pan side by side, but if they crowd the pan, do not brown them all at once. When all the steaks have been cooked, pour off any fat in the skillet.
  2. Add the 2 cups of tomato sauce and dried oregano to the pan, scraping up any brown film or bits in the pan. Return the cubed steaks to the pan if you are using them and they were set aside. Bring to a simmer over high heat. If using cubed steaks, cover the pan and adjust the heat so the tomatoes simmer gently for about 40 minutes, or until the meat is tender.
  3. Place each steak on dinner plate and top with sauce. If the sauce on the cubed steaks is not thick enough, uncover pan at the end of the cooking time and reduce.
  4. SMOOTH TOMATO SAUCE:
  5. In a 11/2 to 2-quart saucepan, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is fully tender and golden, 8 to 10 minutes. Or, over medium-low heat, combine the oil and the garlic. Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.
  6. With a food mill, puree the tomatoes directly into the pot and stir well. Add salt and either hot pepper flakes or black pepper to taste. Increase the heat slightly and bring to a brisk simmer. Adjusting the heat as the sauce cooks down, and stirring frequently, simmer briskly for about 12 minutes, until the sauce has thickened and reduced.
  7. Season with herbs according to the recipe you are preparing. For the most basic sauce, add a few torn basil leaves or a tablespoon of finely cut parsley while the sauce is simmering. Then add a little more at the end of cooking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 516.04 Kcal (2161 kJ)
Calories from fat 158.47 Kcal
% Daily Value*
Total Fat 17.61g 27%
Cholesterol 136.68mg 46%
Sodium 3105.24mg 129%
Potassium 1686.57mg 36%
Total Carbs 41.62g 14%
Sugars 20.48g 82%
Dietary Fiber 6.77g 27%
Protein 48.18g 96%
Vitamin C 27.4mg 46%
Iron 9.4mg 52%
Calcium 119.9mg 12%
Amount Per 100 g
Calories 94.22 Kcal (394 kJ)
Calories from fat 28.93 Kcal
% Daily Value*
Total Fat 3.21g 27%
Cholesterol 24.95mg 46%
Sodium 566.95mg 129%
Potassium 307.93mg 36%
Total Carbs 7.6g 14%
Sugars 3.74g 82%
Dietary Fiber 1.24g 27%
Protein 8.8g 96%
Vitamin C 5mg 46%
Iron 1.7mg 52%
Calcium 21.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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