Chairman Of The Board Steak Pizzaiola!
From BuonAppetito 8 years agoIngredients
- 4 Thick Top chuck steaks shopping list
- Salt & black pepper shopping list
- Flour For Dredging Reserve 1 tbls for later shopping list
- Extra Virgin Olive Oil & Unsalted Butter shopping list
- 1 Medium Onion Sliced Thin shopping list
- 2 cloves garlic Minced Fine shopping list
- A Couple extra garlic cloves cracked skin removed shopping list
- White Wine 1/4 to 1/2 cup shopping list
- Mushrooms Sliced Thin shopping list
- Red Pepper Flakes Optional or 1 Fresh Cherry Pepper Minced shopping list
- A Sprinkle Of Dried Oregano or 2 Sprigs Fresh shopping list
- 1 36 Ounce Can Whole Plum Tomatoes lightly blended shopping list
- Grana Padano and Fontina cheese Grated shopping list
- 1 Lb Spaghetti shopping list
How to make it
- Salt and pepper one side of each steak. Place the seasoned side of the steak into the flour and season the other side. Turn the steak over and rub the flour into the first side. Place the rubbed side down onto a plate and rub the flour into the other side. Allow to reach room temperature.
- Sear the steaks in a heavy skillet with the with olive oil and butter. Be sure the oil is hot before adding the steaks to the pot. Do one steak at a time in the center of the pot on high heat for 2 to 3 minutes each side.
- Add more oil or butter if needed to coat the bottom of the pot before you add the mushrooms. When hot add the mushrooms and the cracked garlic but not the minced garlic stir to coat the mushrooms. Allow the mushrooms to release all their fluids and almost completely evaporate there fluids. Then add the onion and saute until the start to clarify. Then season with salt and pepper. Allow them to soften. Add the minced garlic stir until you smell the aroma of the garlic. About 2 minutes. Taste and if need adjust with salt and pepper. Add the red pepper flakes.
- De-glaze with the wine just enough to lightly coat the bottom of the pot. Mix well and allow the wine to reduce. Reduce the flame to low add the Oregano. add the 1 tbsp of flour and constantly stir for about 2 minutes.
- Put the tomatoes in bring to a boil taste and adjust with salt and pepper if need. Place the steaks in turn once or twice to coat the steaks all over and bring to a boil.Turn of the flame cover the pot place the pot into a preheated 300 degree oven. Check after 1 hour until tender. Meanwhile boil water for pasta. If you find the sauce is to thick loosen it with some beef broth.
- When tender shut the oven remove steaks from the oven put the steaks in a plate. Top with Grana Padano and fontina cheese. Allow the steaks to sit in the oven untill the pasta is ready.
- Add the pre aldente pasta to the sauce on the stove top on medium low heat until you reach desired texture. Place the pasta to a serving platter place the steaks on top and serve family style.
- Sprinkle pasta with extra Grana Padano and fontina cheese.
The Rating
Reviewed by 1 people-
Thank you so much, this is going on my menu for this weekend.
pattydrake in loved it -
This is like heaven in your mouth. I used chuck eye steaks and followed the recipe to the letter. This is a wonderful recipe and this is going to be made again. Thanks BuonAppetito, this is a keeper.
pattydrake in loved it
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