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Steak Pizzaiola on Ciabatta

Photo: Becky Luigart-Stayner; Styling: Cindy Barr


Yield Serves 4 (serving size: 1 topped bread slice)
Kids--and adults--will enjoy the classic pizza flavors found in this hearty dish.


  • 1 pound boneless sirloin steak, trimmed and cut into 1/4-inch slices
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon fresh oregano
  • 1 (28-ounce) can unsalted whole tomatoes, undrained
  • 4 (1-inch-thick) slices ciabatta bread (about 5 ounces)
  • 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
  • 1/2 cup torn basil leaves

Nutrition Information

  • calories 379
  • fat 15.8 g
  • satfat 4.8 g
  • monofat 8.1 g
  • polyfat 1.1 g
  • protein 32.9 g
  • carbohydrate 28.7 g
  • fiber 2.8 g
  • cholesterol 84 mg
  • iron 5.7 mg
  • sodium 663 mg
  • calcium 189 mg

How to Make It

  1. Preheat broiler to high.

  2. Heat a large skillet over high heat. Combine steak and 1 teaspoon oil in a large bowl; toss to coat. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook for 2 minutes or until browned, stirring occasionally. Remove steak from pan.

  3. Reduce heat to medium-high. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add garlic, and sauté for 30 seconds. Add oregano, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tomatoes. Reduce heat, and simmer 6 minutes, mashing tomato mixture with a potato masher. Return steak to pan, and toss to coat.

  4. Place bread on a baking sheet; broil 1 minute or until lightly toasted. Spoon tomato mixture evenly over bread slices; sprinkle evenly with cheese. Broil 2 minutes or until cheese begins to brown. Sprinkle with basil.