Grape Gourmet – Cucina Dello Zio

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Carne (Steak) Pizzaiola

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Carne (Steak) Pizzaiola
by James Belardo

Carne Pzzaiola is a popular way to make steak and was a favorite of my Uncle John. \While you can use leftover pizza sauce (try our recipe) we prefer the traditional make it fresh method.  We’ve also suggested two cuts of beef, one is the, thinly cut (traditional) and the other a New York cut. This recipe works with either type so we’ll leave it up to you to choose.

Ingredients
Thinly cut beef cutlets or New York cut steaks
Zio’s Steak Rub
Balsamic Vinegar
Olive oil
unsalted butter
Mozzarella or Fior d’latte (fresh mozzarella)
Fresh flat-leaf parsley

Ingredients – Sauce*
hand crushed tomatoes, (1.5 cups canned) or 6 peeled plum tomatoes
1/2 small onion, sliced
1-2 cloves garlic
1/2 cup of dry white wine (Pinot Grigio)
olive oil
1/2 lemon, juice
1 ladle pasta water (or regular water)
fresh basil
fresh (or dry) oregano
Salt and Pepper – to taste
Peperoncino Fiocchi (hot pepper flakes) – optional

* you can also use pizza sauce (try our recipe)

Directions
1. Marinate steak with balsamic vinegar and olive oil for about 20-30 min
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2. Remove steak from marinade and pat dry using a paper towel, Season with  Zio’s Steak Rub
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3. Using a combination of olive oil and butter, sear each side of the steak, then remove from pan.
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4. Lower the heat, add 2 tbsp olive oil and sauté onions and garlic with the optional Peperoncino Fiocchi (hot pepper flakes).
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5. When the onions show signs of transparency and the garlic softens add the 1/2 cup of  white wine wine.
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6. Add the hand-crushed tomatoes and let come to a simmer.
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7. Add the fresh basil and oregano with some salt and pepper (to taste)
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8. Return steaks to the pan.
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9. Add the juice from 1/2 lemon and 1 ladle of pasta water
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10. Serve with a slice of mozzarella and chopped parsley on top.
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Enjoy

The Grape Gourmet
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Written by Zio James

January 28, 2019 at 3:09 PM

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