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Steak Pizzaiola (Rita's Way)
Plat

Steak Pizzaiola (Rita's Way)

45 minPour 4Nutri-Score C€€€
par @cucinapalermo9 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • boneless ribeye steak (about 250 g each)Viandes4 morceaux
  • extra virgin olive oil (for searing and for the sauce)Épicerie60 ml
  • sea saltÉpices6 g
  • pink Himalayan saltÉpices4 g
  • black pepper (freshly ground)Épices3 g
  • onion (sliced)Fruits et légumes1 morceau
  • garlic (cloves, sliced)Fruits et légumes4 morceaux
  • capers (drained)Épicerie30 g
  • black olives (pitted)Épicerie100 g
  • red wineBoissons120 ml
  • canned peeled tomatoes (one can, crushed by hand)Épicerie400 g
  • crushed red pepperÉpices2 g
  • dried oreganoÉpices5 g
  • semolina bread (crusty, for serving)Boulangerie200 g
  • gorgonzola (for serving)Produits laitiers100 g
  • mozzarella (for serving)Produits laitiers125 g
  • dry sausage (sliced, for serving)Viandes80 g

par portion

Nutrition

773kcal

Glucides
28 g
Protéines
48 g
Lipides
53 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Presse-purée
  • Pince de cuisine

pas à pas

Préparation

  1. Season and sear the steaks

    • Season the ribeye steaks with sea salt, pink Himalayan salt and black pepper.
    • Heat extra virgin olive oil in a frying pan and sear the steaks on both sides just to get color, without cooking them through.
    • Set the steaks aside on a plate and repeat with the remaining steaks.
    Étape 1

  2. Build the sauce base

    • In the same pan with the meat juices, add a little more extra virgin olive oil.
    • Add the sliced onion and cook for a couple of minutes.
    • Add the sliced garlic, the capers and the olives, being careful not to burn the garlic.
    Étape 2

  3. Deglaze with red wine

    • Pour in the red wine and let it reduce slightly.
    Étape 3

  4. Add tomatoes and season

    • Add the canned peeled tomatoes and crush them down in the pan.
    • Season with salt, black pepper and crushed red pepper.
    • Add the oregano, the key ingredient that gives the pizzaiola its pizza flavor.
    Étape 4

  5. Cook the sauce

    • Let the sauce cook until nicely done, so the steaks don't overcook in a raw sauce.
    Étape 5

  6. Finish the steaks in the sauce

    • Add the reserved steak juices to the sauce, then slide the steaks back into the pan.
    • Cover and cook just until everything comes together.
    Étape 6

  7. Serve

    • Spoon the sauce over the steaks.
    • Serve with crusty semolina bread, gorgonzola, mozzarella, dry sausage and olives on the side.
    Étape 7
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