California Central Coast Recipes

Beef Pizzaiola, Central Coast Style

Central Coast Round Steak- Pizzaiola Style is based upon a Neapolitan classic. It has the flavors of a good pizza but since it's beef, is something much more substantial to easily serve several.

This is inexpensive and easy to throw together, though for best results, you need to bake it for two to three hours. To get a tender result, be sure to use a pan that allows the tomatoes to completely cover and surround the beef -the cooking process is braising.

I personally like to make this earlier in the day and while it cooks, "spiff-up" the house and get the house and myself ready for entertaining.Then closer to the dinner hour, bake the potatoes and assemble the salad and then I'm all set to uncork a bottle of wine when my guests arrive. ©2017, Beef Pizzaiola,  Central Coast Style
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
re-calculate ingredients for:


1 cup flour
3 Tablespoons Extra-virgin Olive oil
2-1/2 pounds round or chuck Steak , not more than 1/2 inch thick and as well marbled as possible
2 large Onions , peeled and sliced into rings
6 to 7 medium cloves Garlic , chopped
3 14 ounce cans Tomatoes , drained and coarsely chopped
1-1/2 teaspoons dried Oregano
1/4 teaspoons Red pepper flakes
Salt to taste
Freshly cracked black pepper to taste
Extra Extra-virgin olive oil

Preparation Directions.

1 Preheat oven to 350 degrees.

2 Place the flour on a plate. Salt and pepper each side and dredge the beef to coat lightly. Shake off excess flour. Set the floured steak aside until later.

3 In a large pan or skillet, add the olive oil, heat over medium-low heat until very warm. Add the sliced onions, separating the rings. Saute until softened and lightly golden.

4 Add the chopped garlic to the onion mixture and saute until garlic is fragrant but not brown.

5 Remove the onion mixture to a bowl and set aside.

6 In the large skillet, add a little olive oil and heat the pan up to very warm. Add the beef and brown on both sides. When all the beef has been browned, place the meat in a large roasting pan that is non-reactive leaving room along the sides for the tomatoes to surround and cover the beef.

7 Spread the onion-garlic mixture evenly across the top of the browned beef.

8 Place the tomatoes in a bowl. Add the dried oregano to the tomatoes. Stir well. Salt and pepper to taste. Stir again. Add in the hot pepper flakes. Stir.

9 Spread the tomatoes over the top of the beef evenly. Be sure that the beef is covered completely and surrounded with the tomatoes so it will braise properly.

10 Drizzle a little olive oil over the Pizzaiola. Place in oven and bake for at least two hours.

11 The last half hour of cooking, raise the oven temperature to 400 degrees. Cover Pizzaiola pan with aluminum foil for final steaming and cooking. This will increase the tenderness of the beef and finish it off nicely.

12 Serve family-style with potatoes and a green vegetable and salad.

Wine and Food Pairing and Serving Suggestions.

A really good rustic Sangiovese will go very well with this.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind