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.
