Steak Pizzaiola Recipe with Tomato Puree
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
40 min (COOK TIME: 40 min)
Medium
Ingredients
- 4 x Sirloin Steaks
- 1 tbsp olive oil
- 1 brown onion (diced)
- 2 cloves garlic ( thinly sliced)
- 1/4 tsp dried chili flakes
- 1 1/2 cups Mutti® Tomato Puree (Passata)
- 1 tin Mutti® Cherry Tomatoes
- 3/4 cup fresh breadcrumbs
- 1/2 cup Parmigiano Reggiano cheese (grated)
- fresh basil
- Salt and pepper to taste
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Steak Pizzaiola Recipe with Tomato Puree: Method
- To prepare this steak pizzaiola recipe, preheat oven to 356°F .
- Preheat a heavy cast iron pan over medium high heat with olive oil.
- Add the sirloin steaks and sear briefly on both sides until golden, then remove and set aside.
- Add onion, garlic and chili and sauté until onion is translucent.
- Add Mutti® Cherry Tomatoes and crush the tomatoes gently using a wooden spoon.
- Add Mutti® Tomato Puree (Passata), then season with salt and pepper and stir until combined. Bring to a boil then reduce heat and simmer for 15 minutes.
- Return the steaks to the pan immersing them in the sauce.
- Top with cheese, basil and breadcrumbs and place in the oven to bake for 12-15 minutes until the steaks are cooked to your liking.
- Serve baked steak pizzaiola with sautéed cavolo nero.
