As Seen On TV! Steak Pizzaiola!
My recipe wasn’t seen on TV, of course, but it seems that most people here in the U.S. came to hear of Steak Pizzaiola from one of two sources: 1. Everybody Loves Raymond or 2. The Sopranos.
I know, I know. As usual I left a couple things out of the ingredients picture. Pretend there are bay leaves, wine and honey in this photo.
I happen to fall into the Raymond camp. Since HBO is too rich for my blood, I have never seen an episode of The Sopranos. But however you came to hear of it, Steak Pizzaiola is a quick and easy meal and an excellent way to use some of the cheaper cuts of steak, and lately for me it’s been all about the budget.
I always use Tri-Tip, but I have been led to believe that this particular cut of meat is sometimes difficult to find outside of California. But any low-cost cut of steak should work fine. Of course, high-cost steak would also work fine, but that’s a little beside the point of this recipe. Flank steak, skirt steak or round steak would be good for this dish.
Lately I have been hooked on Mutti finely chopped tomatoes, so that’s what I used. I still use Pomi quite often as well. Depending on what type of canned tomatoes you use, it may affect the amount of salt you need to add, which is why I usually say “salt to taste”.
Some people add other ingredients such as onions and mushrooms, which you can do if you like. If using mushrooms, you should wait until after the pressure cooking to add them.
I prefer keeping it simple without the extra ingredients. I usually serve it on pasta, but it also goes great with mashed potatoes. Or just on its own, with some veggies or salad on the side!
After browning the meat and adding the garlic, I use just a splash of red wine to deglaze and get the yummy bits off the bottom of the pan. Just a touch of sherry vinegar or a touch of broth would works also, if you don’t have any wine or prefer not to use it. It would probably not be worth buying a full bottle of wine for just a splash. Fortunately for me, no wine ever goes to waste at my place.
Give it a try and let me know how you like it.
Mangia! Mangia!
| Pressure Cooker Steak Pizzaiola | Print |
- 2 tablespoons olive oil
- 2 pounds Tri-Tip steak (flank steak, skirt steak or round steak will work also)
- 4-5 cloves of garlic, crushed (you can add more or less to your liking)
- 1 splash of red wine (you can sub white wine, sherry vinegar, or a little broth)
- 1 teaspoon honey or brown sugar
- 2 14 oz. cans (or 1 28 oz. can) crushed or pureed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon oregano (generous)
- ½ teaspoon basil
- ½ teaspoon thyme
- ¼ teaspoon fennel
- ½ teaspoon crushed red pepper flakes (use more or less to your preference)
- 2 bay leaves
- salt and pepper to taste
- Parmesan for topping
- Heat oil in pressure cooker pan over medium-high heat
- Season steak with salt and pepper
- Brown steak on both sides, then remove to a plate
- Lower heat to medium and add garlic
- Sautee for a couple minutes until garlic starts to soften
- Add a splash of red wine to deglaze, scraping the tasty bits off the bottom
- Add in the honey, tomatoes, tomato paste, oregano, basil, thyme, fennel, bay leaves and crushed red pepper
- Season with salt and pepper
- Stir sauce, then add meat back to pan
- Raise heat to high and cover pressure cooker
- When high pressure is reached, lower heat to maintain high pressure
- Set timer for 30 minutes
- When timer sounds, remove pressure cooker from heat and let pressure come down naturally
- Remove meat to plate and let rest and cool for at least 5 minutes
- Slice the meat thinly and add back into sauce
- Serve over pasta and top with freshly grated Parmesan
The post Pressure Cooker Steak Pizzaiola appeared first on Pressure Cooker Convert.