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Wednesday, October 24, 2012


Steak pizzaiola is a traditional Italian favorite.  You can use any  cut of beef that you like,even cheaper cuts like flank and chuck steak, I have even used pork chops and chicken. It is served with a tomato sauce made from canned tomatoes and a pan sauce from the lovely brown bits left by the steaks cooking in the pan.  Serve this with  your favorite pasta or garlic mashed potatoes, hot Italian bread to soak up the lovely sauce, and a salad.They say the way to a man's heart is through his stomach, and this recipe will surely win him over!
*A suggestion  if time allows is to marinate the meat in chopped garlic and olive oil overnight.This step is totally optional, but if you have the time it really adds a added dimension of flavor!

I cut my steak to the appropriate size

Then put in a baggie with  the olive oil and garlic.Marinade in the refrigerator overnight


  • 2 pounds bottom round steak sliced 1/4 to 1/2  inch thick (tender cut left thicker)
  • salt & pepper To Taste
  • red pepper flakes
  • 1/4 cup olive oil
  • ¼ cup fresh  oregano
  • 1 medium onion, Finely Chopped
  • 1 pinch red pepper flakes(optional)
  • 2 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes, in juice
  • 1  bell pepper, cored, seeded, and cut into 1-inch strips
  • 1 tblsp. beef bouillion
  • a dash of sugar
  • 1/2 cup red wine
  • 1 Tablespoon Balsamic Vinegar
  • 2 cups sliced white button mushrooms (optional)
  • 1/2 cup chopped fresh parsley
  • 1/4  cup Grated Romano or Parmesan cheese 
  • 3 drops Lavender oil(my secret ingredient, totally optional)
  • The smell of the lavender as it cooks just adds a whole lot to an otherwise very simple dish.

How to make it

  • Put meat between 2 sheets of plastic wrap and pound to 1/4 inch thick with flat side of a meat pounder or with a rolling pin. 
Discard plastic wrap .

  • Heat the olive oil in a heavy skillet, and brown the meat well on both sides.

  • Remove it and keep warm in a baking dish..

  • Add the onion, mushrooms,sliced  pepper,and garlic to the pan and saute until tender,but do not brown your garlic.
  • Add the tomatoes and the wine ,cook on medium high heat until reduced to 2/3. Add a dash of sugar and Lavender oil for balance.  
  • Add beef bouillon,oregano,balsamic vinegar, and red pepper flakes and season with salt and pepper as needed.

  • *At this point I put my sauce in the blender and pulse a couple times because my husband hates bell peppers, but if hidden he can't tell. I normally would not do this as the dish is much prettier without this step.
  • Pour or spoon sauce over meat and bake at 300 for 2 hours  . Serve sprinkled with the fresh parsley and cheese before serving.