Pan Seared Steak Pizzaiola Recipes

Steps:

• Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.
• Meanwhile, sprinkle steaks on both sides with salt and pepper, then crush 1/2 teaspoon oregano finely between fingertips and sprinkle over steaks. Heat 1/2 tablespoon olive oil in heavy medium skillet over medium-high heat. Add ribeye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.
• Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon sauce over steaks.

Steps:

• Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
• Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

Steps:

• Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
• When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through - this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
• Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.

Steps:

• Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.
• Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
• Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
• Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
• Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
• To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
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• This recipe could also be made with a piece of beef tenderloin, seared and then sliced.