Teresa Giudice Steak Pizzaiola Recipe

Jennifer Segal

15 May, 2024

Indulge in Teresa Giudice's Steak Pizzaiola recipe – a delectable Italian classic. Learn how to make it like a pro with our step-by-step guide.

Teresa Giudice Steak Pizzaiola

Publisher: Crisp Recipe
Cuisine: Italian
Category: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 350 calories

Teresa Giudice's Steak Pizzaiola is a flavorful and classic Italian-American dish that reflects the bold and vibrant flavors of her heritage. This dish is a popular and hearty option, known for its rich tomato sauce and tender steak. The key to the recipe is the marriage of perfectly seared steaks with a tomato-based sauce infused with garlic, red wine, and aromatic herbs like basil and parsley.

The preparation begins with searing boneless steaks to create a delicious crust, locking in their natural juices. The sauce, a combination of crushed tomatoes, garlic, and red pepper flakes, is enriched with a splash of red wine. It simmers to perfection, infusing the meat with a medley of flavors.

The finished dish is a harmonious blend of tender, succulent steak slices drenched in the savory tomato sauce, which carries a slight kick from the red pepper flakes. The garnish of fresh basil and parsley adds a touch of freshness to the dish.

Teresa Giudice's Steak Pizzaiola is not only a comforting and mouthwatering meal but also a celebration of Italian culinary tradition, bringing the warmth and robustness of Italy's cuisine to your dining table.

Recipe

Discover the tantalizing world of Teresa Giudice's Steak Pizzaiola - a sizzling Italian masterpiece that'll make your taste buds dance!

Ingredients

4 boneless steaks (sirloin or ribeye work well)
1 can (28 ounces) crushed tomatoes
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine
1/2 teaspoon red pepper flakes (adjust to your spice preference)
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste

Method Instructions

Season the steaks with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and sear them for about 2-3 minutes per side, or until they're nicely browned. Remove the steaks and set them aside.
In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute, until fragrant.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
Add the crushed tomatoes, basil, and parsley to the skillet. Season the sauce with a pinch of salt and pepper, and let it simmer for about 10-15 minutes, or until it thickens.
Return the seared steaks to the skillet, spooning the tomato sauce over them.
Cover the skillet and let the steaks cook for an additional 10-15 minutes, or until they reach your desired level of doneness.
Serve the Steak Pizzaiola hot, garnished with extra fresh basil and parsley if desired.

Recipe Video

Teresa Giudice Steak Pizzaiola

This is a video about Teresa Giudice Steak Pizzaiola.

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Recipe Tags: Teresa Giudice Steak Pizzaiola, Teresa Giudice Steak Pizzaiola Recipe, Recipe

Servings

You can serve Teresa Giudice's Steak Pizzaiola in a variety of ways, depending on your preferences. Here's a classic and delicious way to serve it:

On a Plate: Place a cooked steak on each individual plate.
Sauce: Spoon the rich tomato sauce over each steak, making sure to cover them generously. The sauce is a big part of the flavor, so don't be shy!
Garnish: Sprinkle some freshly chopped basil and parsley over the top for a burst of fresh flavor and a pop of color.
Accompaniments: Steak Pizzaiola pairs wonderfully with a variety of side dishes. Some popular choices include mashed potatoes, pasta, or a simple side salad. Spaghetti or linguine work particularly well if you want to serve it with pasta.
Bread: Have some crusty Italian bread or garlic bread on the side to mop up the extra sauce – you won't want to waste any of that delicious flavor.
Wine: If you like, you can complement the meal with a glass of red wine, as the recipe uses red wine in the sauce.
Enjoy: Serve the dish hot and savor the wonderful blend of flavors in each bite.

Now you're ready to enjoy your Teresa Giudice-inspired Steak Pizzaiola meal!

Tips

Choose Quality Steaks: Opt for good-quality, well-marbled steaks like sirloin or ribeye. The quality of the meat will greatly influence the final dish.
Season Well: Season the steaks generously with salt and pepper before searing them. This will enhance their flavor.
Sear the Steaks: Ensure your skillet is hot before searing the steaks. This will give them a nice sear and lock in the juices.
Deglaze the Pan: When you add the red wine to the skillet after searing the steaks, make sure to scrape up any browned bits from the bottom of the pan. This will infuse your sauce with a depth of flavor.
Simmer the Sauce: Allow the tomato sauce to simmer for a sufficient amount of time. This helps the flavors meld and intensify. The sauce should thicken and reduce a bit.
Check Doneness: Keep an eye on the steaks' doneness when you return them to the skillet. Cooking times can vary depending on steak thickness and preferred doneness.
Serve with Sides: Think about what you'd like to serve with the Steak Pizzaiola. Classic choices include pasta, potatoes, or a side salad.
Garnish Fresh Herbs: Don't skip the garnish of fresh basil and parsley. They add a burst of freshness and color to the dish.
Wine Pairing: If you're into wine, a red wine, such as a Chianti or a Sangiovese, pairs well with this Italian-inspired dish.
Enjoy Leftovers: If you have leftovers, Steak Pizzaiola can be just as delicious the next day. The flavors often intensify with time.

Ingredient Substitutes

If you need to substitute any of the ingredients in the Teresa Giudice Steak Pizzaiola recipe, here are some options:

Steaks: If you can't find sirloin or ribeye, you can use other cuts like New York strip, T-bone, or filet mignon. Just be aware that the cooking time might vary depending on the thickness of the cut.
Crushed Tomatoes: If you don't have canned crushed tomatoes, you can substitute with canned diced tomatoes or tomato sauce. You might need to blend the diced tomatoes for a smoother sauce.
Red Wine: If you prefer not to use wine, you can replace it with beef or vegetable broth. The wine adds depth of flavor, so the broth won't be an exact match, but it can still be delicious.
Fresh Herbs: If you don't have fresh basil or parsley, dried herbs can be used as a substitute. Use about one-third of the amount of fresh herbs called for in the recipe.
Olive Oil: Any cooking oil like vegetable oil or canola oil can be used instead of olive oil if necessary.
Garlic: You can use garlic powder or garlic paste as a substitute for fresh minced garlic. Generally, 1/8 teaspoon of garlic powder equals about one garlic clove.
Red Pepper Flakes: If you prefer less spice, you can reduce or omit the red pepper flakes. For more heat, you can add a pinch of cayenne pepper.