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Steak Pizzaiola

In this video, you’ll see how to make classic steak pizzaiola. Chef John uses beef tenderloin medallions for this dish and fresh, sweet, vine-ripened tomatoes. You can use pretty much any cut of steak, but fresh ripe tomatoes are the real key here. The steaks get a quick high-heat searing, then it’s all about the sauce. Mushrooms sauté with sweet peppers and garlic before bathing in a splash of white wine. Then it's time for those delicious diced fresh tomatoes. (See Chef John demo how to prepare the diced tomatoes.) A little balsamic vinegar helps balance the sweetness and acidity and deepens the sauce's color. Warm the steaks in the tomato sauce, and you’re ready for the ultimate summer steak dish. Chef John takes it to new heights by serving it on toast and a slice of mozzarella. Watch the video, then get the recipe for Chef John's Steak Pizzaiola. Holy moly, that’s good!

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  • Josh Ferro (oNE zErO FiVe)

EXTREMELY GOOD! I tried this at home... Was pretty close to the following the recipe. I think my only variance was that I used fresh Italian parsley instead of fresh oregano (still used dried oregano though). My wife also is low carbing it, so we skipped the bread & added mozzarella shavings instead of the big block on bottom. I actually think using bread to dip into the sauce would work better. In any case, it was AMAZINGLY AWESOME. I don't even like mushrooms, but wanted to stay as true to the recipe as possible. Flat out a great dish. I did smaller cuts of steak (not the large ones in the video). I thought it would go great on spaghetti noodles as well.