October Recipe: Steak Pizzaolio

October Recipe: Steak Pizzaolio

Steak Pizzaolio

This recipe is great for chilly fall evenings. You an find the Pizzaolio Infused Olive Oil and the Coffee Rub at the Wine Gallery. Pair this with the Wildekrans Cab Merlot or the Racu Melon Petit Verdot for a hearty fall dinner. 


1-1/4 pounds boneless sirloin steak (about 1-in thick), excess fat trimmed
Olivelle Coffee Rub
2 Tbsp Pizzaolio infused Olive Oil
4 cloves garlic, smashed
1 large onion, sliced 1/4 in. thick
2 bell peppers (1 red, 1 yellow), sliced 1/2 in. thick
4 jarred pepperoncini, drained and thinly sliced
1 15 oz can crushed tomatoes
Parsley for flavor


Sprinkle the steak all over with Olivelle coffee rub to taste. Heat the Pizzaolio olive oil in a large skillet over medium-high heat. Add the steak and scar until browned, about 2 minutes per side. Transfer to plate. 

Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring  occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in teh sauce and simmer, turning once, until medium rare, about 7 minutes. 

Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia. 

Yield: 4 servings 

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