Bistecca Alla Pizzaiola Recipe
I have not had Steak Pizzaiola since my grandparents were alive, and I have never made it myself.
We buy a 1/2 beef from my sis-in-law each year so I am always looking for stuff to make with beef; especially the roasts, and tenderized round steaks. So I thought why not make this.
The beauty about learning to cook by watching your ancestors, especially Italian ancestors, is that you did have to pay attention and make it a bonding experience because nothing was ever measured or written down, it was all to “taste”!
So now that I am older and I try to re-create what they did in the kitchen, I get to add my own twist and update it. This version of Bistecca Alla Pizzaiola is slightly different than anything I have found online anywhere.
One of my signature secret ingredients in almost any tomato based sauce is anchovies. You can leave them out but they add an undetectable depth of flavor, and prevent you from having to add a lot of salt. Also, in my opinion, you should never make sauce without a good red wine.
4 cube steaks, tenderized round steaks, or thin steak of choice
4 cloves garlic
TBS Olive Oil
2 anchovy fillets
1 28 oz can Marzano or whole tomatoes (run through sieve or food processor until broken down but still chunky)
1 14 oz can tomato sauce
½ large onion chopped fine
1 cup red wine (I use Malbec, the sweetness counteracts the acidity of the tomatoes and I can leave out any sugar)
Salt and Pepper
4-5 slices fresh buffalo mozzarella
Basil for garnish
Rub the steaks with a clove of garlic, and then salt and pepper each side.
Heat oil and sauté garlic until sizzling, remove garlic with a slotted spoon before it burns…save for later we will add it to the sauce.
Brown steak on both sides about two-three minutes per side and remove from pan.
Add anchovy fillets to oil and break down with the back of a wooden spoon, sauté onion.
Add tomatoes and wine, add garlic back in and simmer about five minutes until flavors meld. Add tomato sauce and oregano and simmer about 5 more minutes.
Put steak back in pan, simmer on very low heat for 40-45 minutes.
To serve, put steak on a platter, and add a slice of mozzarella and garnish with basil.
I serve it over penne pasta with a green salad.