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Steak Pizzaiola

Steak Pizzaiola

Susan Maria Leach  /  6/4/2019  /  Facebook  /  Twitter  / 

Serve this tender, fall-off-the-bone meat with sauteed Swiss chard or zucchini. It is very easy but the flavors are really deep and flavorful. Steak in the style of the pizzamaker.


  • 2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
  • 1 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 garlic cloves, minced
  • 1 red pepper cut into strips
  • 1 green pepper cut into strips
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 small bunch fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole tomatoes, with juice


  • Season steak with salt and pepper and brown in olive oil on both side in a deep Dutch oven or covered skillet.
  • Remove to platter and saute garlic and peppers in the pan until softened, 2 to 3 minutes.
  • Add oregano, thyme, basil and pepper flakes and saute another minute before adding the tomatoes.
  • Break up the tomatoes with a wooden spoon and add the browned meat back to the pot along with the juices from the platter.
  • Cover, lower heat and simmer for 2 hours until tender and meat is falling apart.

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