Steak Pizzaiola is a beloved Italian-American classic, a symphony of flavors that dances on the palate. It’s a dish that has captured the hearts of many, including the legendary Raymond Blanc. But today, we’re taking this culinary masterpiece and elevating it to new heights, infusing it with global flavors and modern techniques.
Ingredients:
1.5 lbs flank steak, trimmed
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Preparation:
1. Prep the Steak: Season the flank steak generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side, or until browned. Remove from the pan and set aside.
2. Sauté the Aromatics: In the same skillet, add the sliced onion and minced garlic. Sauté until softened and fragrant.
3. Create the Sauce: Pour in the crushed tomatoes, red wine, chopped basil, dried oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.
4. Return the Steak: Add the seared steak back to the sauce, ensuring it’s fully submerged. Simmer for an additional 10-15 minutes, or until the steak is tender and the flavors have melded together.
5. Serve: Remove the steak from the sauce and slice it thinly. Serve over pasta, polenta, or mashed potatoes. Garnish with fresh parsley.
Total Time: Approximately 1 hour
A Fusion of Flavors
This reimagined Steak Pizzaiola draws inspiration from the vibrant culinary traditions of Italy, France, and the Mediterranean. The rich, tomato-based sauce is a nod to classic Italian cuisine, while the bold flavors of red wine and herbs add depth and complexity. The seared steak, a technique borrowed from French cooking, provides a juicy and tender contrast to the tangy sauce.
By blending these diverse influences, we’ve created a dish that is both familiar and exciting, a testament to the power of culinary innovation. This recipe is more than just a meal; it’s an invitation to embark on a global gastronomic journey, one bite at a time.
