HOW TO COOK FLANK STEAK PINWHEELS RECIPES

Name: Steak Pizzaiola
Cook time: 16 min
Total time: 16 min
Yield: 3 to 4 servings
Cuisine: italian
Ingredients: 3 store-bought ciabatta rolls, split; 4 tablespoons olive oilu00A0; 3 Kansas City strip steaks (3/4 inch thick)u00A0; Kosher salt and freshly ground black pepperu00A0; One 16-ounce jar sliced roasted red peppers, drainedu00A0; 6 cloves garlic, slicedu00A0; 1 large yellow onion, sliced thicku00A0; 1/2 teaspoon red pepper flakesu00A0; 2 tablespoons tomato pasteu00A0; 1/2 cup red wineu00A0; One 14.5-ounce can stewed tomatoesu00A0; One 14.5-ounce can tomato sauceu00A0; 1/4 cup drained sliced pepperonciniu00A0; 1 tablespoon fresh oregano leavesu00A0; 2 tablespoons chopped fresh parsleyu00A0; 2 tablespoons grated Parmesan

STEAK PIZZAIOLA RECIPE | REE DRUMMOND | FOOD NETWORK

Steak Pizzaiola Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 16 minutes

Cook Time 16 minutes

Yield 3 to 4 servings

Number Of Ingredients 16

Ingredients

3 store-bought ciabatta rolls, split
4 tablespoons olive oil
3 Kansas City strip steaks (3/4 inch thick)
Kosher salt and freshly ground black pepper
One 16-ounce jar sliced roasted red peppers, drained
6 cloves garlic, sliced
1 large yellow onion, sliced thick
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1/2 cup red wine
One 14.5-ounce can stewed tomatoes
One 14.5-ounce can tomato sauce
1/4 cup drained sliced pepperoncini
1 tablespoon fresh oregano leaves
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan

Steps:

Preheat the oven to 425 degrees F.
Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.

STEAK PIZZAIOLA RECIPE | REE DRUMMOND | FOOD NETWORK

Steak Pizzaiola Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 16 minutes

Cook Time 16 minutes

Yield 3 to 4 servings

Number Of Ingredients 16

Ingredients

3 store-bought ciabatta rolls, split
4 tablespoons olive oil
3 Kansas City strip steaks (3/4 inch thick)
Kosher salt and freshly ground black pepper
One 16-ounce jar sliced roasted red peppers, drained
6 cloves garlic, sliced
1 large yellow onion, sliced thick
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1/2 cup red wine
One 14.5-ounce can stewed tomatoes
One 14.5-ounce can tomato sauce
1/4 cup drained sliced pepperoncini
1 tablespoon fresh oregano leaves
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan

Steps:

Preheat the oven to 425 degrees F.
Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.

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