Steak alla Pizzaiola
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Steak alla Pizzaiola
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 318318 cal |
| pro | 41 g41g pro |
| total fat | 11 g11g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 11 g11g carb |
| fibre | 2 g2g fibre |
| chol | 87 mg87mg chol |
| sodium | 435 mg435mg sodium |
| potassium | 1,008 mg1,008mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 4242 iron |
| vit A | 33 vit A |
| vit C | 4747 vit C |
| folate | 1111 folate |
Ingredients
- 2 inside round steaks , (each about 340 g)2 inside round steaks, (each about 340 g)
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 2 tbsp olive oil 2 tbsp olive oil
- 3 cloves garlic , crushed3 cloves garlic, crushed
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 1/3 cup dry red wine 1/3 cup dry red wine
- 1 can (796 mL) whole tomatoes 1 can (796 mL) whole tomatoes
- 8 fresh basil leaves 8 fresh basil leaves
- 1/4 tsp dried oregano 1/4 tsp dried oregano
Preparation
Cut steaks in half. Between plastic wrap, pound steaks to about 1/2-inch (1 cm) thickness.
In shallow dish, whisk together flour and half each of the salt and pepper. Dredge steaks in flour mixture, shaking off excess.
In shallow Dutch oven, heat oil over medium-high heat; brown steaks, turning once, about 2 minutes. Transfer to plate.
Add garlic and hot pepper flakes to pan; cook over medium heat, stirring, for 30 seconds. Add wine; simmer, scraping up browned bits, until reduced to about 2 tbsp, about 1 minute.
Add tomatoes, basil, oregano and remaining salt and pepper, breaking up tomatoes with spoon. Bring to boil; reduce heat and simmer until thickened, about 5 minutes. Return steaks and any juices to pan; simmer for 4 minutes.
In shallow dish, whisk together flour and half each of the salt and pepper. Dredge steaks in flour mixture, shaking off excess.
In shallow Dutch oven, heat oil over medium-high heat; brown steaks, turning once, about 2 minutes. Transfer to plate.
Add garlic and hot pepper flakes to pan; cook over medium heat, stirring, for 30 seconds. Add wine; simmer, scraping up browned bits, until reduced to about 2 tbsp, about 1 minute.
Add tomatoes, basil, oregano and remaining salt and pepper, breaking up tomatoes with spoon. Bring to boil; reduce heat and simmer until thickened, about 5 minutes. Return steaks and any juices to pan; simmer for 4 minutes.
Source : Canadian Living Magazine: April 2011
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