Carne alla Pizzaiola
Carne alla Pizzaiola is a delicious way to add Italian flair to steak or veal. Quick & easy to make, this is a great weeknight meal to enjoy!
Ingredients
- 2 1/2 lbs. sirloin, veal or eye of round, patted dry
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 tbsp. olive oil tips & tricks
- 1 cup yellow onions, chopped
- 1/2 cup red peppers, chopped
- 1/2 cup yellow peppers, chopped
- 4 large cloves garlic, pressed
- 1/3 cup dry red wine
- 3 cups tomates concassées (substitute 1 can -28 oz. San Marzano tomatoes, crushed) tips & tricks
- 1 tsp. raw sugar
- 1 tbsp. Italian seasoning, divided see Recipe
- 1/2 tsp. red pepper flakes, or more to taste optional
- 1/2 cup low-sodium beef broth
- 1/2 tbsp. capers, rinsed and drained
- 1 1/2 cups sharp white Cheddar cheese, grated
- basil leaves, for garnish tips & tricks
Directions
- Generously season meat with salt and pepper; set aside.
- In a large skillet over medium-high, heat oil. Place meat, seasoned side down, and then season the top with salt and pepper. Quickly sear the beef, about 2 minutes per side. Transfer to a plate and set aside
- Reduce heat to medium and add onions; sauté for 2 minutes. Add red and yellow peppers; sauté for 3 minutes. Add garlic and sauté for only 1 minute.
- Pour in wine, increase the heat back to medium-high and cook until almost evaporated, about 3 minutes.
- Add tomatoes, sugar and ½ tbsp. Italian seasoning, red pepper flakes, salt and pepper. Mix well and bring to a simmer; reduce to medium.
- Pour in beef broth, capers and the remaining ½ tbsp. Italian seasoning; stir well.
- Return the meat to the skillet, including any accumulated juices, and top about ¼ cup of cheese per piece; spoon sauce over.
- Cover and cook until the meat warms up and the cheese is melted, about 5 minutes.
- Served as is, on mashed potatoes, or over spaghetti, and garnish with basil leaves.