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All Reviews for Steak Pizzaiola
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
mh_1059_steak.jpg
Ingredients
Ingredient Checklist
2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
1 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 28-ounce can whole tomatoes, with juice
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
mh_1059_steak.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
Recipe Summary
Yield: Serves 6 to 8
Yield: Serves 6 to 8
Serves 6 to 8
mh_1059_steak.jpg
mh_1059_steak.jpg
Ingredients
Ingredients
- 2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 to 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 1 28-ounce can whole tomatoes, with juice
Directions
Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.
Reviews (9)
Add Rating & Review
122 Ratings
5 star values:
23
4 star values:
18
3 star values:
44
2 star values:
27
1 star values:
9
Reviews (9)
Add Rating & Review
122 Ratings
5 star values:
23
4 star values:
18
3 star values:
44
2 star values:
27
1 star values:
9
Add Rating & Review
122 Ratings
5 star values:
23
4 star values:
18
3 star values:
44
2 star values:
27
1 star values:
9
122 Ratings
5 star values:
23
4 star values:
18
3 star values:
44
2 star values:
27
1 star values:
9
122 Ratings
5 star values:
23
4 star values:
18
3 star values:
44
2 star values:
27
1 star values:
9
- 5 star values:
- 23
- 4 star values:
- 18
- 3 star values:
- 44
- 2 star values:
- 27
- 1 star values:
- 9
Martha Stewart Member
Rating: 5.0 stars
01/18/2020
This has been a traditional "plate" in OUR familia for as long as I can remember, it's plain and yet simple to make, with the right ingredients, it turns out absolutely delicious! The ONLY thing missing is the fresh grated provolone when it's fresh right outta the oven
🇮🇹👌🏽
#italiansdoitbetter
Martha Stewart Member
Rating: Unrated
06/13/2015
Not at all a traditional recipe. In fact, it defies the concept of pizzaiola. But nonetheless, I love me a tender steak recipe. I'm trying this tonight with some add-ins from other recipes. I think this will be good for my family as my mother and girlfriend both prefer steak well-done as opposed to medium-rare as a traditional recipe would call for. Will post results and everyone's reactions.
Martha Stewart Member
Rating: 5 stars
04/10/2014
I've made this a few times and it is absolutely delicious as well as easy to make! A winner for sure!
Martha Stewart Member
Rating: 5 stars
08/27/2012
This was fantastic, I added white wine like another reviewer and I think it really pulled this rec pie together. Very tender, delicious meat sauce/recipe.
Martha Stewart Member
Rating: Unrated
06/30/2012
Saw this recipe prepared this week and decided to try it. I cooked it in my cast iron pot on the stove top and added a 1/2 cup of white wine for 2 hrs. Yum, Yum, Yum, Based upon other reviews, you can skim any excess oil prior to serving. Yummy!
Martha Stewart Member
Rating: Unrated
11/04/2011
Sorry about the double post, but I forgot to mention that I removed MOST of the outer fat from my meat. Not doing so would have ensured that mine was "greasy" too. Hope that helps!
Martha Stewart Member
Rating: Unrated
11/04/2011
I have cooked this twice. The 1st time the meat was "fall off the bone" tender. The second time I had to increase the cooking time to achieve that same tenderness. It was super yummy both times!
Martha Stewart Member
Rating: Unrated
10/09/2011
I finally tried this recipe today. I have to agree with Wiscill. Steak braised for two hours, not all that tender and very greasy, sauce was not thick. If I do it again, I think I may braise the fat out of the meat in plain water, then braise for longer than two hours with sauce in oven.
Martha Stewart Member
Rating: Unrated
01/18/2011
I followed the directions precisely, but the sauce did not thicken. The liquid also had a lot of fat in it. The meat was tender but not "fall of the bone" tender. However, the dish was quite tasty, and we enjoyed it despite the results being different than the picture or the TV segment. Any suggestions?
Martha Stewart Member
Rating: Unrated
01/17/2011
Oh no! Where are the videos?
Martha Stewart Member
Rating: 5.0 stars
01/18/2020
This has been a traditional "plate" in OUR familia for as long as I can remember, it's plain and yet simple to make, with the right ingredients, it turns out absolutely delicious! The ONLY thing missing is the fresh grated provolone when it's fresh right outta the oven
🇮🇹👌🏽
#italiansdoitbetter
Rating: 5.0 stars
Rating: Unrated
06/13/2015
Not at all a traditional recipe. In fact, it defies the concept of pizzaiola. But nonetheless, I love me a tender steak recipe. I'm trying this tonight with some add-ins from other recipes. I think this will be good for my family as my mother and girlfriend both prefer steak well-done as opposed to medium-rare as a traditional recipe would call for. Will post results and everyone's reactions.
Rating: Unrated
Rating: 5 stars
04/10/2014
I've made this a few times and it is absolutely delicious as well as easy to make! A winner for sure!
Rating: 5 stars
Rating: 5 stars
08/27/2012
This was fantastic, I added white wine like another reviewer and I think it really pulled this rec pie together. Very tender, delicious meat sauce/recipe.
Rating: Unrated
06/30/2012
Saw this recipe prepared this week and decided to try it. I cooked it in my cast iron pot on the stove top and added a 1/2 cup of white wine for 2 hrs. Yum, Yum, Yum, Based upon other reviews, you can skim any excess oil prior to serving. Yummy!
Rating: Unrated
11/04/2011
Sorry about the double post, but I forgot to mention that I removed MOST of the outer fat from my meat. Not doing so would have ensured that mine was "greasy" too. Hope that helps!
I have cooked this twice. The 1st time the meat was "fall off the bone" tender. The second time I had to increase the cooking time to achieve that same tenderness. It was super yummy both times!
Rating: Unrated
10/09/2011
I finally tried this recipe today. I have to agree with Wiscill. Steak braised for two hours, not all that tender and very greasy, sauce was not thick. If I do it again, I think I may braise the fat out of the meat in plain water, then braise for longer than two hours with sauce in oven.
Rating: Unrated
01/18/2011
I followed the directions precisely, but the sauce did not thicken. The liquid also had a lot of fat in it. The meat was tender but not "fall of the bone" tender. However, the dish was quite tasty, and we enjoyed it despite the results being different than the picture or the TV segment. Any suggestions?
Rating: Unrated
01/17/2011
Oh no! Where are the videos?
All Reviews for Steak Pizzaiola
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Steak Pizzaiola
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
