Steak Pizzaiola - My Way Chef

Steak + Pizza. What else do you need?! Phil teaches you how to make Steak Pizzaiola HIS WAY! Subscribe for new videos each Friday
Recipe: https://spark.adobe.com/page/L6Uqg3Jm...
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Steps by Roa Music |   / roa_music1031  
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INGREDIENTS

1 Tbsp extra virgin olive oil
2 (1/2-inch-thick) top of the round steaks (1 1/4 lb total)
salt and pepper to taste
1 can(28oz) high quality whole tomatoes packed in juice
3 Tbsp sweet Marsala wine
1/2 tsp baking soda
2 Tbsp extra virgin olive oil
1 medium onion, thinly sliced
1 roasted red pepper, cut into 1/4-inch- wide strips NOTE: roast one fresh red pepper OR use 1 cup drained jarred roasted red peppers
3/4 cup white mushrooms, trimmed and thinly sliced
1 tsp dry oregano
1/2 tsp pepper
1 tsp salt
shredded whole milk mozzarella and grated pecorino cheeses to cover steaks
DIRECTIONS

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 and sprinkle steaks with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks for two minutes each side, until meat is just medium-rare. Transfer steaks to a platter and keep warm, loosely covered with foil. (Do not wipe skillet clean.)

Place strainer over large bowl and empty can of tomatoes into the strainer. Open tomatoes with hands and remove seeds and pull off stem core. Place tomatoes in reserved glass bowl. Repeat with rest of tomatoes. Clean out strainer and return it to the large bowl. Empty the processed tomatoes in the can to drain off excess liquid, about 5 minutes.

Heat oil in skillet over med heat. Add tomatoes from can and increase heat to medium-high. Cook, stirring frequently until liquid has evaporated and tomatoes begin to stick to bottom of pan and fond (carmelizing) forms around pan edges. Add Marsala wine and cook until thick about 1 minute. Add reserved tomato juice. Stir well. Add in baking soda and stir well. Add steaks and juice. Cover and let simmer for 2 hours or until steaks are fork tender. Turn steaks over after 1 hour.

While steaks are stewing, add 2 tablespoons oil to separate skillet and sauté onion, mushrooms, red pepper and herbs over moderately high heat, stirring constantly. Cook for approximately 7-8 minutes or until vegetables are soft. When cooked, put in separate bowl.

When done, remove steaks in tomato sauce from heat. In a separate skillet or baking pan, spoon small amount of sauce on bottom. Place steaks over sauce. Add sauce to top of steaks. Sprinkle pecorino cheese over steaks. Spoon vegetables over each steak. and cover steaks with mozzarella cheese. Put under broiler until cheese melts. Serve.