Recipes - Steak in the Style of the Pizza Maker

Steak in the Style of the Pizza Maker

"Bisteca alla Pizzaiola"

3rd Place Winning Recipe - Oregon Beef Council/Western Culinary Institute Beef Contest 2001

Yield:  1 serving
By Peter Greene

 

Served with:
Pasta in oil with bread crumbs
Green beans with cumin and onions

 

8 - 10 oz.	beef chuck steak
1 Tbsp.	olive oil
2 cloves	garlic, minced
1/2 cup	fresh Roma tomatoes, peeled, seeded and chopped with juice
1/4 cup	Chianti
1 Tbsp.	Kalamato or Nicoise olives, chopped
1/2 Tbsp.	Italian parsley, chopped
1/2 Tbsp.	fresh basil, chopped
1/4 tsp.	dried oregano
	salt and pepper

1. Pat the steak dry.  Warm the olive oil in a pan over medium heat.   The pan should be just large enough to hold the steak and all liquids.  Add the steak and pan sear both sides until browned.
2. Reduce the heat to low and add the garlic.  Cook for one minute.   Add  the remaining ingredients, partially cover the pan and simmer 1 1/2 to 2 hours.  Turn the steak occasionally and cook until tender and the sauce is thickened.   Serve steak with sauce immediately on a hot plate.

Pasta in Oil and Bread Crumbs
"Pasta al'Anglio e Briciole"

1 cup	angel hair pasta, al dente
1/4 cup	extra virgin Italian olive oil
2 cloves	of garlic, minced
1 Tbsp.	Italian parsley, chopped
1/4 cup	fine toasted bread crumbs
	salt and pepper

In a medium sized sauce pan, warm oil over medium heat.  Add the garlic and cook until tender.  Add the pasta and the parsley and toss well until the pasta is heated.  Transfer to a hot plate and sprinkle with bread crumbs.

 

Green Beans with Cumin and Onions

"Fagiolini al'Cumino e Cipoliine"

1/2 cup	fresh green beans, cleaned and cut into two-inch pieces
1/4	yellow onion, chopped
1/2 Tbsp.	dried cumin powder
1 Tbsp.	fresh lemon juice
	salt and pepper

1. In a large sauce pan, bring water to a rolling boil.  Add the green beans for 15 seconds then submerge into an ice bath for 15 seconds.  Remove beans from water and allow to drain.
2. In a medium sauté pan, heat the olive oil over medium high heat.   Add the onions and cook until tender.  Add the green beans and toss to coat in oil.  Add the cumin and continue to sauté until beans are cooked al denta (tender but still crunchy).  Remove from heat and add the lemon juice, tossing to coat the beans.  Add salt and pepper to taste.  Serve immediately on a hot plate.