Steak Pizza Skillet

Steak Pizzaiola - Wells Farms Recipe Challenge with Dry Aged NY Strip Steaks - Local Beef Near Madison, Wisconsin

 

This is the first week and first recipe of the 2022 Recipe Challenge! I hope you are excited to get in the kitchen and try some new things!  This week we are focusing on the beef cut - New York Strip steaks. 

 

This is a recipe that I found and adapted from The Pioneer Woman.  I think it's a great fusion of pizza night and steak night.  It's perfect for winter when none of us want to be standing outdoors in the cold grilling a steak.  Plus, it makes a great impressive dish to serve to guests or to enjoy with your family on a weeknight and is kind of an upscale twist on pizza night.

 

About the Cut:

NY Strip Steak

Our 14-day dry aged NY Strip Steaks are a juicy and full-flavored steak. Wells Farms NY Strip Steak offer an exceptional taste and tenderness due to the generous marbling throughout.  The Strip Steak comes from the loin area of the beef, which is the area just below the backbone.  The loin is home to many flavorful and tender cuts such as the tenderloin, strip steak, T-Bone steaks, and Porterhouse steaks. 

 

Optimal Cooking Methods:
Grilling, Skillet Cooking, Skillet to Oven, Broiling, and Sous Vide

 

Nutrition:

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23606): 160 Calories; 50 Calories from fat; 6g Total Fat (2.3 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 25 g Protein; 1.55 mg Iron; 310 mg Potassium; 0.12 mg Riboflavin; 7.04 mg NE Niacin; 0.52 mg Vitamin B6; 1.41 mcg Vitamin B12; 194.04 mg Phosphorus; 4.54 mg Zinc; 28.47 mcg Selenium; 93.74 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus, and Choline.

 

 

Steak Pizza Skillet

Ingredients:
1 TBSP olive oil
1 Large, sweet onion, sliced thick
One 16 oz jar sliced roasted red peppers, drained
4 cloves garlic, sliced
1/2 tsp red pepper flakes (use less if you want it less spicy)
2 TBSP tomato paste
1/2 cup red wine (or beef broth)
One 14.5 oz can tomato sauce
One 14.5 oz can stewed tomatoes 
1/4 cup drained sliced pepperoncini
1 TBSP fresh oregano leaves (or 1teaspoon dried), plus more for garnish
1 1/2 tsp fennel seed
2 TBSP grated parmesan cheese (plus more to top before serving)
3-4 ciabatta rolls, halved horizontally
4 TBSP butter

 

Directions:
1. Preheat oven to 425 degrees
2. Place the rolls on a sheet pan and generously butter each cut side
3. Toast the rolls in the oven until golden brown, approximately 10 minutes
4. Heat a cast iron skillet on the stove top at medium-high heat.  Add olive oil.
5. Generously salt and pepper the steak
6. Add the steak to the skillet and cook to your desired doneness, creating a nice brown crust on each side.  Remove the steak to a cutting board and loosely wrap with foil to rest and keep warm. 
7. Add the onion, roasted peppers, garlic, and desired amount of red pepper flakes to the hot cast iron skillet and cook, constantly stirring, until the onions begin to soften.
8. Add the tomato paste and stir. Cooking for approximately 1 minute to incorporate.
9. Pour in the wine and scrape the bottom of the pan with a wooden spoon to deglaze and get all the little browned bits mixed in.
10. Add the stewed tomatoes, tomato sauce, pepperoncini, oregano, and fennel seed.
11. Sir and let simmer for about 10 minutes to incorporate flavors.
12. Meanwhile, slice the steak into thin strips and place on top of the sauce.
13. Sprinkle with parmesan and fresh oregano.
14. Serve the steak and sauce over the ciabatta roll half and sprinkle with more cheese if desired.

 

** You could serve this over pasta if you prefer.

 

Steak Pizza Skillet - Wells Farms Dry Aged NY Strip Steak - Local Beef Near Madison, Wisconsin - Wisconsin raised beef

 

This recipe is adapted from The Pioneer Woman Steak Pizzaiola recipe

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