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Rao's Steak Pizzaiola

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Rao's Steak Pizzaiola
(Bistecca alla Pizzaiola)


Rao's Cookbook:
Over 100 Years of
Italian Home Cooking
By Frank Pellegrino, 1998, Random House

Serves 6

1 cup vegetable oil
Four 16-ounce rib-eye steaks, trimmed of all fat
3 bell peppers, cored, seeded and cut, lengthwise,
into 1/2-inch slices
2 large white onions, sliced
4 cups sliced white mushrooms
1 tablespoon minced garlic
2 cups dry white wine
4 cups hand-crushed canned, imported
San Marzano Italian plum tomatoes
2 pinches dried oregano
2 pinches crushed black pepper
Salt to taste

 
 4 (16-oz) Bone-in Ribeyes

1. Heat 1/2 cup oil in each of 2 large sauté pans over medium-high heat.
Add two steaks to each pan and fry on one side for 4 minutes or until
very brown. Turn and add half of the peppers, onions, mushrooms
and garlic to each pan. Fry for an additional 4 minutes.
2. Drain off excess oil and remove steaks from the pans, leaving the vegetables. Return pans to medium-high heat.
3. Add 1 cup of wine to each pan and bring to a boil. Into each pan stir 2
cups tomatoes, a pinch each of oregano and black pepper, and salt.
Return to a boil. Lower heat and allow sauce to cook for about 5
minutes or until slightly thickened. (If sauce is too thick, thin with
a bit of chicken broth, using no more than 1/4 cup.)
4. Return steak to sauce and allow to cook for 4 minutes. Remove from
heat. Cut meat from around the bone and slice steak, on the slight
diagonal, discarding the bone. Place steak on a serving platter, pour
sauce over the top, and serve.

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