This dish comes together very quickly, which is nice for those evenings when you don't have a lot of time. The flavor was very good. Only thing I would change next time is that I would not add in all the juice from the can of tomatoes. I was picturing a thicker tomato mixture, so next time I will only add about half of the juice to help prevent the bread from getting soggy so quickly.
Steak Pizzaiola on Ciabatta
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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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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