Steak Pizzaiola recipe

Steak Pizzaiola recipe

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. 

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch 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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Method

  1. To prepare this steak pizzaiola recipe, preheat oven to 356°F .
  2. Preheat a heavy cast iron pan over medium high heat with olive oil.
  3. Add the sirloin steaks and sear briefly on both sides until golden, then remove and set aside.
  4. Add onion, garlic and chili and sauté until onion is translucent.
  5. Add Mutti® Cherry Tomatoes and crush the tomatoes gently using a wooden spoon.
  6. 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.
  7. Return the steaks to the pan immersing them in the sauce.
  8. 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.
  9. Serve baked steak pizzaiola with sautéed cavolo nero.

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Also made with: Tomato Puree


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