• Ingredients: 43
  • Serves: 4
  • Prep: 40 min
  • Bake: 45 min

Steak pizzaiola with top blade beef chuck steaks, salt, black pepper, olive oil, medium onion, thinly sliced, yellow bell pepper, cut into 1/4-inch- wide strips, oz white mushrooms, trimmed and thinly sliced, garlic cloves, finely chopped, sweet vermouth, water, can diced tomatoes in juice. To make this steak pizzaiola for 4 persons you will need 40 min for preaparation and 45 min for baking.


  • 4 top blade beef chuck steaks
  • 1 1/2 tsps. salt
  • 3/4 tsp. black pepper
  • 1/4 cup olive oil
  • 1 medium onion, thinly sliced
  • 1 yellow bell pepper, cut into 1/4-inch- wide strips
  • 6 oz white mushrooms, trimmed and thinly sliced
  • 3 garlic cloves, finely chopped
  • 3 tbsps. sweet vermouth
  • 3 tbsps. water
  • 1 tomatoes juice

For roast

For parsley cherry-tomato sauce

  • Special equipment: a well-seasoned 10-inch cast-iron skillet; an instant-read thermometer

For salad

  • 8 oz very thin bean-thread noodles
  • 3/4 lb Chinese long beans or green beans, trimmed and cut into 3-inch pcs.
  • 1 seedless cucumber , halved lengthwise and sliced diagonally 1/8 inch thick
  • 1 bunch scallions, cut into matchsticks
  • 1 firm-ripe mango, peeled, pitted, and thinly sliced
  • 2 thin carrots, cut into 1/8-inch-thick matchsticks
  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh small basil leaves




  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Pat steaks dry and cut 3 (1-inch-long) slits 1 inch apart across center cartilage (to keep meat from curling).
  2. Step 2 Put meat between 2 sheets of plastic wrap and pound to 1/4 inch thick with flat side of a meat pounder or with a rolling pin.
  3. Step 3 Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is just medium-rare, 2 minutes per batch.

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  4. Step 4 Add remaining 2 tablespoons oil to skillet and sauté onion and bell pepper over moderately high heat, stirring, until onion is golden, about 4 minutes.

    For this step you will need

  5. Step 5 Add mushrooms and garlic and sauté, stirring, until mushrooms are golden, about 3 minutes. Add vermouth and cook until evaporated, about 1 minute.

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  6. Step 6 Add water and tomatoes with their juice, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender, about 5 minutes.

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  7. Step 7 Remove lid and cook until most of liquid is evaporated, about 5 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

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Nutrition information

Calories 506 Carbohydrates 13 g (4%)
Fat 38 g (58%) Protein 30 g (60%)
Saturated Fat 12 g (60%) Sodium 982 mg (41%)
Polyunsaturated Fat 3 g Fiber 3 g (10%)
Monounsaturated Fat 21 g Cholesterol 96 mg (32%)