Carne Pizzaiola is a Neopolitan dish that is very hearty! Meat is cooked with peppers, onions and tomatoes until it is tenderized. Braising the meat creates a delicious broth that goes perfectly with pasta. It’s the perfect meal for this Autumn day…
1 lb sirloin steak
12 mini peppers (red, orange & yellow), cut into chunks
8 Capri tomatoes, quartered
1 1/2 cups diced red onion
extra virgin olive oil
4 garlic cloves, minced
1/4 cup fresh oregano, chopped
salt & fresh ground pepper
2 heaping tablespoons tomato paste
1 cup water
1/4 cup capers
2-3 fresh basil leaves, chopped
pasta (I used Mezze Rigatoni)
Drizzle the steak with extra virgin olive oil. Add the chopped garlic & fresh oregano to the steak and marinate while chopping the peppers, tomatoes and onions. Heat 1-2 tablespoons olive oil in a large, deep skillet. Sear steak on both sides (2 minutes each side). Remove from skillet and set aside.
To the juices in the skillet add a little more olive oil, the chopped peppers, onions and tomatoes. Sauté the vegetables for 8 minutes on medium high heat; stirring occasionally. Scoot vegetables to the side and add the tomato paste; stirring to incorporate. Pour in the water and stir. Add the steak back into the skillet and scoop the vegetables on top of the steak. Add the capers and basil. Cover; reduce heat to low and simmer for a minimum of 60 minutes.
Meanwhile prepare the Mezze Rigatoni as package directs (or use any hearty pasta). To serve: Place the cooked pasta on plates, cut the sirloin into four servings and scoop Pizzaiola sauce on both. Delicious!