The flavor was good, but the quantities listed didn't seem to add up (like other reviewers stated) and I will make changes in the future. For this time around I tried to stick closely to the recipe except for the previous suggestion about reducing meat. I used roughly 1/2+ lb of steak instead of a full pound and kept the sauce the same but let it simmer longer to thicken up (15 min) and added some basil directly into sauce after taking off heat. In the future, I think I will try adding some finely chopped onion and sauteing until soft before adding garlic. Also, I will chop up the steak after letting it cool a bit and before adding back into sauce. We found that the size of steak pieces was not convenient for eating pizza-style. With these adjustments I think this has potential to be a 4 star.
Steak Pizzaiola on Ciabatta
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Kids--and adults--will enjoy the classic pizza flavors found in this hearty dish.
Yield: Serves 4 (serving size: 1 topped bread slice)
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Amount per serving
- Calories: 379
- Fat: 15.8g
- Saturated fat: 4.8g
- Monounsaturated fat: 8.1g
- Polyunsaturated fat: 1.1g
- Protein: 32.9g
- Carbohydrate: 28.7g
- Fiber: 2.8g
- Cholesterol: 84mg
- Iron: 5.7mg
- Sodium: 663mg
- Calcium: 189mg
- 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
- 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.
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