GRILLED STEAK PIZZAIOLA WITH PARMESAN GARLIC BREAD

Pizzaiola [peet-tsah-YOH-lah] is a dish from Naples that traditionally features meat cooked with tomatoes, olive oil, garlic, oregano, and white wine.

Makes 4 servings (3 cups sauce) Total time: 30 minutes

HEAT:

2

1/2

1 1

1/2

1

2

Tbsp. olive oil cup minced onion

Tbsp. minced fresh garlic Tbsp. tomato paste cup dry white wine can each diced and crushed tomatoes (15 oz. each)

Tbsp. chopped fresh oregano

GRILL:

4

BRUSH:

2 1

1 1/2 sirloin steaks (5–6 oz. each, 11/ 2- inch thick ), seasoned with salt and black pepper

Tbsp. olive oil baguette (12-inch), halved lengthwise large clove garlic, halved cup shredded Parmesan

Preheat grill to medium-high. Brush grill grate with oil.

Heat oil in a saucepan over medium-low. Add onion and garlic; sweat, partially covered,

3–4 minutes. Increase heat to medium-high and stir in tomato paste; cook 1 minute. Stir in wine and cook until reduced by half,

2–3 minutes.

Stir in diced and crushed tomatoes and oregano; simmer sauce over medium-low heat until thickened, 15 minutes, then season with salt and pepper.

Grill steaks, covered, to desired doneness, 4–5 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest while grilling bread.

Brush cut sides of bread with oil; season with salt. Grill bread, cut sides down, covered, until grill marks appear, 1–2 minutes.

Flip bread, rub with halved garlic cloves, sprinkle with Parmesan, and grill, cut sides up, covered, until Parmesan melts, 1–2 minutes. Serve steaks with sauce and bread.

Per serving: 469 cal; 25g total fat (7g sat); 56mg chol; 787mg sodium; 29g carb (6g fiber, 8g total sugars); 26g protein