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Active Time
20 minutes
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Total Time
20 minutes
An Italian tomato-based sauce for steak,pizzaiolagets amped up with fennel seeds and crushed red pepper. Serve this dish over soft polenta.
Ingredients
Makes 4 servings
Step 1
Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.
Step 2
Meanwhile, sprinkle steaks on both sides with salt and pepper, then crush ½ teaspoon oregano finely between fingertips and sprinkle over steaks. Heat ½ tablespoon olive oil in heavy medium skillet over medium-high heat. Add ribeye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.
步骤3
Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon sauce over steaks.
Nutrition Per Serving
Leave a Review
Reviews (6)
Back to TopBland. Won't bother with this one again.
Anonymous
New Providence, NJ
6/25/2009
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.
jennibeens
布鲁克林
5/14/2009
Easy and tasty... Served with garlic basil pollenta
k_artzt
3/23/2009
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!!!
fulltmdad
Deerfield Beach, FL
3/21/2009
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.
chandratherican
huntington beach,ca
3/20/2009
Very good, hubby said he really enjoyed the rustic flavors of this dish.It is a very fast dish, but does require some organization--made the polenta, too, so had four pans going at once.
Anonymous
Ann Arbor, MIch.
3/16/2009
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