Pizza-fying the World

We live in a pizza universe. It is everywhere. On TV, every strip mall and in millions of freezers around the country. Pizza is made in a variety of ways (Chicago style deep dish, New York big and foldable, etc…) and on a variety of different grain based products: pizza crusts, tortillas, Italian bread, english muffins, naan, pitas and plenty more.

In addition, we have pizza-fied many other dishes. You can find:

• Breakfast pizza – I love this stuff. A bit of sausage, egg and cheese baked on a crust.
• Veggie pizza – A great appetizer and alternative to veggies and dip.
• Pizza burger – Add a bit of red sauce, some sautéed onions and peppers and pepperoni to the burger
• Pizza lasagna – Add pepperoni to your lasagna
• Pizza-fied chicken – Similar to the pizza burger, but over chicken
• Pizza grilled cheese – Mozzarella and pepperoni
• Pizza omelette – Pizza fixings and a bit of red sauce in an omelette
• Pizza nachos – Use pizza cheese and toppings over nacho chips
• Pizza in a cup – Once made commercially, it has taken a life of its own as a low carb alternative by putting all the toppings, sauce and cheese in a cup.

Carne alla pizzaiola is one more of those iterations. It brings the flavors of rustic pizza together with steak.

It is a rather simple dish to make.

Pan fry the steak.

Cook the onions and peppers until they are soft and begin to caramelize.

Add the other ingredients.

Time to carve the steak into strips.

Delectable with the flavors any teen would enjoy.

Steak Pizzaiola

Prep Time: 20 M | Cook Time: 15 M | Makes: 4 servings | Difficulty: Easy

Ingredients:

• 1 1/4 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, smashed
• 1 large onion, sliced 1/4 inch thick
• 2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick
• 4 jarred pepperoncini, drained and thinly sliced
• 1 15-ounce can crushed tomatoes
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes
• 2 tablespoons chopped fresh parsley
• Focaccia, for serving (optional)

Directions:

Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate.

Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes.

Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

Per serving: Calories 318; Fat 12 g (Saturated 3 g); Cholesterol 51 mg; Sodium 668 mg; Carbohydrate 16 g; Fiber 4 g; Protein 35 g

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/steak-pizzaiola-recipe/index.html