Pizza Steaks
Preparation and cooking time: 15 minutes
A thick sauce of tomatoes and oregano lend the 'pizza' taste to these steaks. You can simmer the steaks in the sauce for more flavor, if you like, be we prefer our steaks more on the medium rare side so we just poured the sauce on top. Serve with Creamy Herbed Polenta.
Ingredients:
- 2 steaks, 6 - 8oz each, 1/2" thick (200 - 250gr, 1/25cm), (flank steak, strip steak), 340gr, 12oz strip/sirloin
- 2 shallots or 1 small onion, 60gr, 2.1oz
- 2 cloves garlic, 8gr, .28oz
- 2 cups whole tomatoes, drained, 425gr, 15oz
- 1 tsp paprika, sweet or smoky, 2.1gr, .07oz
- 4 tsp oregano
- 2 tbs red wine, 30gr, 1oz
- 2 tbs olive oil, 27gr, .96oz
Instructions:
- Chop onion; mince garlic.
- Heat 1 tbs oil in small skillet over medium heat. Add onion and paprika, sauté 5 minutes.
- Add garlic and sauté 5 minutes longer.
- Drain tomatoes.
- Roughly chop tomatoes and add to skillet along with wine and oregano.
- Reduce heat and simmer for 10 minutes, until reduced and thickened.
- Heat remaining tbs of oil in large nonstick skillet or grill pan over medium-high heat. Add steaks and fry quickly, 1 - 2 minutes per side, depending on thickness and desired degree of doneness.
- When done, put on small platter. Spoon sauce over and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1233 / 616.5 Total Carbohydrates: 32 / 16 Dietary Fiber: 5 / 2.5 Total Fat: 90 / 45 Saturated Fat: 29 / 14.5 Cholesterol: 224 / 112 Protein: 73 / 36.5 Calcium: 254 / 127 Sodium: 786 / 393 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
