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Beef Pizzaiola

Country.Chef's picture
Ingredients
  Boneless beef top loin steak 20 Ounce, trimmed (2 Pieces, 10 Ounce Each, 3/4 Inch Thick)
  Salt 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Large onions 12 Ounce, cut in half and sliced
  Red pepper 1 Small, cut into 1 inch pieces
  Green pepper 1 Small, cut into 1 inch pieces
  Garlic 2 Clove (10 gm), crushed with garlic press
  Canned chicken broth/Old-fashioned chicken broth 1⁄2 Cup (8 tbs)
  Red wine vinegar 2 Tablespoon
  Sugar 1 Teaspoon
  Cherry tomatoes 8 , each cut in half
  Loosely packed fresh basil 1⁄2 Cup (8 tbs), chopped (Plus Additional Sprigs)
Directions

1. Pat steaks dry with paper towels. Sprinkle steaks with 1/4 teaspoon salt and black pepper.
2. Heat nonstick 12-inch skillet over medium-high heat until hot. Add steaks; cook 4 minutes. Turn steaks over; cook 4 to 5 minutes longer for medium-rare or until desired doneness. Transfer steaks to platter; cover with foil to keep warm.
3. In same skillet, heat oil over medium heat until hot. Add onion, red and green peppers, garlic, and remaining 1/4 teaspoon salt; cook, stirring often, until vegetables are tender and golden, about 10 minutes.
4. Increase heat to medium-high. Stir in broth, vinegar, sugar, and cherry tomatoes; heat to boiling. Cook 1 minute. Remove skillet from heat and stir in chopped fresh basil.
5. To serve, slice steaks and arrange on 4 dinner plates; top with pepper mixture. Garnish with the basil sprigs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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