Steak Pizzaiola

This dish can be served over pasta or for someone who is not gluten free,  on a french roll as a sandwich....I serve mine over gluten free pasta, but sometimes make sandwiches for my husband....It's delicious and really pretty simple to make. The sauce is my basic marinara, which is also on my blog.  This sauce recipe may be different, because I rarely put exactly the same things in my sauce...lol...but this is the one I used for this dish....This is definitely a dish you want to make when you have a day to cook.  The longer the steak simmers in the sauce, the more tender it becomes.  I know it's time consuming, but it is definitely worth it. It's absolutely delicious.

Steak Pizzaiola

For the sauce:
2 cans San Marzano Whole Tomatoes (smashed by hand into a saucepan)
1 whole onion peeled and cut in half
1 cube butter
3 bay leaves
8 basil leaves
1 1/2 garlic powder
1/4 cup red wine
1 tsp sugar

 For the Steak:
one chuck roast, cut into 1"steaks...
Mozzarella cheese


Make sauce by putting all the ingredients into a saucepan and simmering for at least an hour, if not a couple of hours.

After you slice the roast into steaks, place them onto a cutting board and tenderize them by smashing them with a meat tenderizer....I let my 8 year old do it...lol...he loves to take his aggression out on the meat!
Heat about 1 tablespoon oil in a skillet. When hot, brown meat on both sides in hot oil.  Just until brown.  Place browned meat into a strainer to get rid of the blood that will drip out.  You don't want that blood in the sauce.




When the browned steaks are done draining, place them into the sauce.  Bring to a simmer and simmer on low for at least an hour. ( I let mine simmer for 2 hours.  The longer, the better)

If you are going to serve it over pasta, cook corn pasta as directed. You can use corn spaghetti, penne, rigatoni...whatever you prefer!  Strain and put into a 9x13 baking dish.  Spoon sauce and steaks over the pasta. You can put more or less sauce, depending on your preference. Top with Mozzarella cheese and broil until the cheese is light brown.

If you aren't gluten free and want to serve over a french roll...........brush melted butter onto the roll and broil just until slightly brown.  Remove from broiler and take a steak from the sauce and place onto the roll.  Top with cheese and put back under the broiler.  Serve with a side of the sauce for dipping.