Mixing the New with the Familiar: Steak Pizzaiola and "Dirty" Broccoli

In the late Summer, I picked up a copy of America Test Kitchen and Cooks' Illustrated's "Cooking for Two" anthology for 2010.  Marshall and I get by with following recipes originally written for larger servings and deal with leftovers.  Unfortunately, most of the pasta recipes say they serve 4, when they actually could easily serve 8, and we're left with overflow amounts of leftovers, more than what our nightly dinners or daily lunches could tackle.  This collection of recipes seemed right up our alley.  I already loved working with Cooks' Illustrated's recipes and having them already scaled down for us is great.  All of the recipes looked like they could easily be used for us, even with enough leftovers to cover an extra night.  There were also many recipes that we walked away with and that I will write about in this blog.

The first is a dish I had never heard of:  Steak Pizzaiola.  This rather comfort-like dish, according to the article, evolved from a throw-together dish created by Italian pizza-makers to make their lunch:  taking a cheap piece of steak and simmering it in leftover pizza sauce.  Customers took notice and wanted to eat it, as well, so cooks upgraded the cut of steak and used marinara sauce with roasted peppers and mushrooms.  What the editors and cooks at Cooks' Illustrated set out to do was to create a sauce with the impression that it had been simmered for a day, but could be prepared after a long day at work.  I managed to easily make this after coming home from dinner and both Marshall and I were surprised at how tasty this dish was.  The steak was cooked perfectly and the sauce on top was delicious.  It reminded me a little of my mom's pasta sauce, which is almost like a chunky stew rather than a thin sauce.  The entire meal was warming and perfect for a cool summer evening.  I would imagine this would be even better for a winter meal with the thick sauce and the seared steak.  It can also be easily "jazzed" up for having company over!

Sometimes I have a problem coming up with side dishes.  I have an even harder time coming up with side dishes which aren't starches.  With steak, I automatically think potatoes, but with both Marshall and I keeping our starches to a minimum, both of us are sometimes at a loss for a satisfying vegetable side.  Salads are good, but sometimes a main dish calls for a warm or cooked vegetable side, with which I really don't have much familiarity.  Last year, I picked up a special edition of Fine Cooking called "Eat Smart with Ellie Krieger".  Marshall and I were introduced to Ellie Krieger on Food Network and we both really enjoyed her show which focused on healthy and balanced eating.  Her recipes were approachable, easy and really healthy, but were actually delicious.  She also recognizes that certain ingredients cannot be substituted, like cheese, but teaches how best to use them in moderation while keeping the essential flavor.

One dish that has become a household favorite is "Dirty" Broccoli.  I have said before that I absolutely love broccoli.  I can easily eat broccoli all day every day, but Marshall, which he enjoys broccoli, simply cannot hang with that.  This dish, though, is fantastic.  Long spears of broccoli, quickly steamed in the microwave (which I've learned recently actually helps retain the most nutrients compared to other cooking methods) and sprinkled with homemade seasoned breadcrumbs.  The breadcrumbs are so tasty, we could easily eat just that and be completely satisfied!  With the broccoli, there is just enough flavor to enhance the broccoli without completely drowning out the flavor.  This was a fantastic side dish to the Steak Pizzaiola!



Steak Pizzaiola
Serves 2

2 (8 ounce) Boneless Skirt Steaks, about 1 inch thick
Kosher Salt and Freshly Ground Black Pepper, to taste
2 Tablespoons Vegetable Oil
1 Yellow Onion, small-sized, minced
3 ounces Cremini Mushrooms, quartered
2 Garlic Cloves, minced
1 Tablespoons Sun-Dried Tomatoes (packed in oil), rinsed, patted dry and minced
1 Tablespoon Balsamic Vinegar
1/3 Cup Canned Whole Tomatoes (about 3), drained chopped medium, with 1/3 Cup juice reserved
2 ounces Roasted Red Peppers (canned), drained, patted dry and chopped medium (about 1/4 Cup)
2 Tablespoons Fresh Basil, chopped

1.  Adjust an oven rack to teh middle position and heat the oven to 350F.
2.  Pat the steaks dry with paper towels and season with salt and pepper.  Heat 2 teaspoons of the oil in a 10-inch skillet over medium-high heat until just smoking.  Brown the steaks well on both sides, about 6 minutes, flipping them half-way through.
3.  Transfer the steaks to a wire rack set inside a rimmed baking sheet and roast until the steaks register 125F on an instant-read thermometer (for medium-rare), about 10 minutes.  Transfer teaks to a platter, tent loosely with foil, and let rest while preparing the sauce.
*This can also be done using a roasting pan.  The steaks can also easily be grilled, as you can see what we did...*
4.  While the steaks are cooking, at 2 teaspoons more oil, the onion, mushrooms, and 1/8 teaspoon salt to the skillet, and cook until the vegetables are softened, about 5 minutes.  Add the garlic and sun-dried tomatoes and cook until fragrant, about 30 seconds.  Stir in the vinegar and cook until nearly evaporated, about 30 seconds.  Transfer the mushroom mixture to a bowl.
5.  Add the remaining 2 teaspoons oil and tomatoes to the skillet and cook over medium heat until the tomatoes begin to brown, about 3 minutes.  Stir in the reserved juice, roasted peppers, and mushroom mixture.  Reduce the heat to medium-low and simmer until the sauce is slightly thickened, about 4 minutes.
6.  Off the heat, stir in the basil and season with salt and pepper to taste.  Spoon the sauce over the steaks and serve.
Credit:  America's Test Kitchen,  Cooking for Two 2010, p. 13.

"Dirty" Broccoli
Serves 4

1 Bunch Broccoli, about 1-1/4 pounds
1 Tablespoon Water
2 Tablespoons Olive Oil
2 Garlic Cloves, minced
1/4 Cup Plain Dry Breadcrumbs, preferably whole wheat
1/4 teaspoon Dried Oregano
1/4 teaspoon Salt
Freshly Ground Black Pepper, to taste

1.  Cut the broccoli into spears and put in a large microwave-safe bowl with the water.  Cover tightly and microwave on high for 5 minutes.  Carefully remove the cover, drain the broccoli well, and set aside.
2.  While the broccoli is cooking, heat the oil in a large skillet over medium-high heat.  Add the garlic and cook for 1 minute.  Add the breadcrumbs, oregano, salt, and pepper and cook, stirring, until the crumbs are toasted and golden brown, about 2 minutes.  Add the broccoli, toss to coat with breadcrumbs, and serve.
Credit:  Fine Cooking:  Eat Smart with Ellie Krieger, p. 94.