Steak Pizzaiola - Martha Stewart Recipes -- made this earlier this week -- so easy and so delicious! I did add an a small chopped onion. Eat as is (low carb version) or serve over pasta, rice or potatoes! Definitely a keeper!!!

Steak Pizzaiola - Martha Stewart Recipes -- made this earlier this week -- so easy and so delicious! I did add an a small chopped onion. Eat as is (low carb version) or serve over pasta, rice or potatoes! Definitely a keeper!!!

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Slow Cooker Steak Pizzaiola Slow Cooker Steak Pizzaiola - a super simple family dinner that takes just a few pantry ingredients. Let it cook all day in the crockpot and come home to a hearty dinner. | cupcakesandkalechips.com | gluten free, paleo recipe

Slow Cooker Steak Pizzaiola Slow Cooker Steak Pizzaiola - a super simple family dinner that takes just a few pantry ingredients. Let it cook all day in the crockpot and come home to a hearty dinner. | cupcakesandkalechips.com | gluten free, paleo recipe

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Steak Pizzaiola , the briefly cooked fresh tomato sauce called pizzaiola is traditionally served atop steak. We use sirloin, but if you'd prefer to use flank steak or skirt steak, just reduce the cooking time. The sauce is also good on pasta.

Steak Pizzaiola , the briefly cooked fresh tomato sauce called pizzaiola is traditionally served atop steak. We use sirloin, but if you'd prefer to use flank steak or skirt steak, just reduce the cooking time. The sauce is also good on pasta.

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Steak Pizzaiola - shades of Marie Barrone (Everybody Loves Raymond)!
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I just made this after a co-worker gave me the recipe. It is yummy!! Steak Pizzaiola on Ciabatta | MyRecipes.com

I just made this after a co-worker gave me the recipe. It is yummy!! Steak Pizzaiola on Ciabatta | MyRecipes.com

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Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

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