Saturday, July 19, 2008

Steak Pizzaiola AND Herbed Spaghetti with Butter

This easy recipe is from Martha Stewart. And it's a quick version of pizzaiola. It takes about 15 to 20 minutes to have it ready.

Serve it with a side of your favorite pasta. It actually had a herbed quick pasta recipe to go with it, so I will add that recipe below.

The steak dish cooks all in one skillet. As the name implies, the steak is topped with sauce and cheese, like a pizza. For a spicier topping, add crushed red pepper with the garlic.

Inexpensive eye of round is used for this recipe, but you could use any other small steak, such as minute steak. Chopped fresh tomatoes (about two pounds) also work well in place of the canned ones.



4 small eye of round steaks (each 6 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1 tablespoon olive oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes
1 tablespoon chopped fresh oregano (or 1 teaspoon dried), plus more for garnish
2 ounces fresh mozzarella, cut into 1/4-inch cubes (1/3 cup)

Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat.

Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.

Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.

Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.


Coarse salt and ground pepper
1/2 pound thin whole-wheat spaghetti
1 tablespoon butter
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup finely chopped fresh herbs, such as parsley, tarragon, and chives

In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup pasta water. Return pasta to pot.

Stir in butter, lemon zest, juice, and herbs; season with salt and pepper. Add some of the reserved pasta water to adjust consistency, if needed. Serve.

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