Bistecca alla Pizzaiola (Steak in a Spicy Tomato Sauce)

A classic from Naples – it’s fast, spicy, delicious, and is named after the pizza-maker since the sauce is one that is always at hand in a pizzeria.

Traditionally, a thick slice of chuck or round is used. You can use these cuts if you have time to braise the meat for 2-3 hours to tenderize these tougher cuts. Usually I’m too hungry to wait that long so I make it with thinly-sliced ribeye steaks. You can make this dish in about 45 minutes.

I felt generous when making the dish so I added two contorni (side dishes) to accompany the steak: sauteed escarole and roasted potatoes.

Don’t miss this episode if you want to see my version of Italian ketchup.

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3 Replies to “Bistecca alla Pizzaiola (Steak in a Spicy Tomato Sauce)”

    1. YES YOU DO KNOW !! HOW TO COOK!!1 IS ABOUT TIME YOU AMERICAN’S DO THE ORIGINAL, ITALIAN HAUTE CUSINE ! AND STOP MAKING THINGS UP! LIKE ! DEEP DISH CHICAGO PIZZA!!! IT IS NOT PIZZA IN THE TRUEST SENCE OF THE WORD ! IT IS MORE LIKE A, BREAD CASSEROLE ! THANK YOU FOR ALLOWING ME TO CORECT YOU WANTA, BE’S## 1 MASTER CHEF ! FRANKIE C, ! BETTER KNOW I N THE CULINARY WORLD AS MASTER CHEF FRANCO NAPOLI! AWARDING MASTER CHEF 4 STAR WINNING RESTAURANT, TRENTA CINQUE #35, IN COSTA RICA, AND ALSO IN WESTEN EUROPE, 5, IN ALL ! AND HEAD CHEF ON THE NORWAY CRIUSE;S! WINNER OF MANY CULINARY AWARD’S THE HIGHEST AND THE BEST OF THE BEST! ASST,EXCUTIVE CHEF ON THE FOOD NET WORK STUPID FOOD SHOW !

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