A classic Neapolitan dish, which consists of bottom round steak which is pounded to tenderize and then cooked in a spicy tomato sauce. As the sauce resembles sauce used to make pizza, it was named pizzaiola, or “pizza style”.
Deborah Mele 2011
A Neapolitan classic dish combining steak in a zesty tomato sauce.
- 2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick or More Tender Cut Left Thicker
- Salt & Pepper To Taste
- Red Pepper Flakes
- 1/4 Cup Olive Oil
- 1 Medium Onion, Finely Chopped
- 2 Cloves Garlic, Minced
- 1 Cup Chopped Tomatoes
- 1/2 Cup Red Wine
- 1/2 Cup Chopped Fresh Parsley
- Pound the steak with a mallet until thin if using bottom round.
- Season the meat well with salt and pepper.
- Heat the olive oil in a heavy skillet, and brown the meat well on both sides.
- Remove it and keep warm, and add the onion and garlic to the pan and saute until tender.
- Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed.
- Lower the heat and simmer for about 15 minutes or until the sauce has thicken.
- Return the meat to the pan and cook an additional 10 minutes.
- Serve sprinkled with the fresh parsley.