Ingredients
  • Basil leaves, for serving: 4-5
  • Capers: 1 tsp
  • Dried oregano: 1 tsp
  • Garlic cloves, finely chopped: 2
  • Green olives: ½ cup
  • Olive oil: 1 tbsp
  • Pomì Double Concentrated Tomato Paste: 1 tbsp
  • Steaks: 4
  • White wine: ⅓ cup (80ml)
Preparation

Have you had Steak Pizzaiola before? If you haven’t, you simply must! This recipe utilizes 2 different Pomì products: our Crushed Tomatoes with Basil and Double Concentrated Tomato Paste so you’re sure to have authentic Italian flavors with only the best tomatoes around, in every dish you create!

Instructions:

  1. Heat the olive oil in a large skillet/frying pan. Once hot cook the steaks to your liking. Once cooked, set the steaks aside on a plate.

  2. Turn the heat down to medium-low and add an extra drizzle of olive oil. Add the chopped garlic and fry for a few seconds until fragrant.

  3. Next, add the wine to deglaze the pan and scape/loosen any brown bits with a wooden spoon. Simmer for 1 minute.

  4. Add Pomì Crushed Tomatoes with Basil sauce and simmer until the skin start to wrinkle (about 5 minutes).

  5. Add the olives, capers, tomato paste, oregano and stock, stir to combine everything and bring to a simmer. Simmer the tomato sauce gently for 10 minutes.

  6. Add the steaks back to the skillet with the sauce and cook until warmed through, serve garnished with some fresh basil.

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#chef moment?

#foodlovers