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Beefsteak with Tomato Sauce

Bistecca alla Pizzaiola

SERVES 4

Anytime you see the pizzaiola you can assume that the dish is made Neapolitan style with tomatoes, oregano, and garlic, as in this delicious, thin-sliced sirloin steak pizzaiola, ready in no time at all when you keep tomato sauce on hand.

Ingredients

1 pound boneless sirloin steak, thinly sliced

Salt to taste

Coarse black pepper to taste

3 tablespoons unsalted butter

1 teaspoon dried oregano

2 1/2 cups prepared tomato sauce

1/3 cup minced flat-leaf parsley

Directions

Season the meat on both sides with salt and pepper.

Melt the butter in a large sauté pan over medium-high heat. Sauté the meat, in batches if necessary, on both sides until lightly browned. Sprinkle the meat with the oregano. Stir in the tomato sauce and simmer the mixture for 15 minutes. Stir in the parsley and serve.

Variation: Veal, pork, or chicken cutlets also work well in this recipe.

This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.

Comments

  1. Joy's avatar

    Joy

    I love this it is very easy to do and tasty
  2. Julian Butyniec's avatar

    Julian Butyniec

    How can I get a photo on the printable version of your recipe when it is on video?
  3. Maria's avatar

    Maria

    In the written recipe it says butter... In the video there is no butter. Which one is it?
  4. Joseph Tofalo's avatar

    Joseph Tofalo

    Mary Ann!
    I made this tonight again. It's always delicious!
  5. Joseph Tofalo's avatar

    Joseph Tofalo

    Mary Ann!
    I made this tonight again. It's always delicious!

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