Family Dinner For A Large Group
So here’s the recipe and story about Steak Piazole.
Steak Piazole Recipe
- beef round sirloin tip steaks, thin- 4-5lbs
- onion, white- 1 large, peeled and sliced into strips
- green bell pepper- 1, sliced into strips
- crushed tomatoes- 1 28oz. can
- beef broth- 1 can
- spaghetti pasta- 1½ lbs
• olive oil- a few tbspns
• minced garlic- 2 tbspns
• garlic salt
• dried oregano
• crushed red pepper flake (optional)
• olive oil- ¼ cup
• minced garlic- 2 tbspns
• crushed red pepper flakes (optional)
My stepfather, “Skip” grew up in Connecticut in an Italian family. When he and my mom would visit me he often talked about his favorite steak dish that his mom- God rest her soul- cooked. Apparently, his mother never handed down her family-favorite recipe to anyone in the family.
So, I asked him to describe it the best he could, and then I got to work.
The steak is extra tender when cooked in a slow cooker. Just follow skillet directions below using the slow cooker instead of the skillet on High for
1. Heat a few tablespoons of olive oil with minced garlic in large deep skillet over medium-high heat
2. Season steaks with garlic salt, oregano and a little crushed red pepper (optional depending on how spicy you want it); place into skillet, turning
each one until slightly brown on both sides then stack then on top of another if needed
3. Add onion slices, bell pepper slices, tomatoes and broth; bring to boil; cover and reduce heat to medium-low and simmer until steak is tender;
approximately 60 minutes; or cook in slow cooker on high for 6-7 hours
4. Boil spaghetti pasta in salted water until tender; drain pasta reserving some (about ½ cup) of the cooking water in pan; return spaghetti to warm
pan and water; toss
5. Add to spaghetti: olive oil,minced garlic and red pepper flakes (optional) to taste; toss well
Serve steak individually over spaghetti
Steak Piazole from The Organized Cook
With absolutely no recipe to go by, I attempted re-create a dish I had never eaten. Everyone loved it and now I make it nearly every time they visit.
After seasoning and searing the steak with garlic, dried crushed peppers and olive oil, I leave it to simmer for hours in bell peppers, onions and tomatoes; the steak is so tender it flakes with a fork. Then I serve it with spaghetti. It’s the perfect dish for weekend company because it requires only minutes of my time to prepare and then I can leave it for half the day while I spend time with my guests.
Italian Salad from The Organized Cook
When I decided to include it in my Weekly Meal Plan System, I had to give it a name. “Steak with Peppers and Tomatoes”. Too stale. What would “Nonni” call it? An entirely new name for this recipe seemed fitting since it was entirely new to me. Skip threw out some names and we finally decided on “piazole”.
What’s a piazole?
It’s steak simmered in tomatoes and peppers after being seared with seasonings.
So, now you know. We’ll see what Wikipedia has to say about that.
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