Sunday, June 21, 2015

Steak Pizzaiola and Spaghetti Squash Cacio e Pepe

Steak two nights in a row? I wanted to make something special for Father's Day. My Dad and Chris's Dad were wonderful men. They were the best Dads and we miss them both.
The Steak recipe is from Lidia's Favorite Recipes. The sauce was so amazing. Chris grilled the steak, perfectly again. We usually make Steak Pizzaiola in the oven. Now in the summer we will definitely use this recipe. And remember the Italian bread. You will not want to waste any of this sauce.

The sauce is from Lidia's Favorite Recipes.

1 red bell pepper, cored, seeded, and cut into 1-inch strips
1 yellow bell pepper, cored, seeded and cut into 1-inch strips
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
2 cups sliced white button mushrooms
1¼ teaspoons kosher salt
½ teaspoon dried oregano
One 14-ounce can Italian plum tomatoes, preferably San Marzano

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Saute until the mushrooms and peppers are caramelized on the edges, about 5 minutes.

Pour in the tomatoes, and slosh out the can with ½ cup hot water, adding that to the skillet as well.

Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
Chris let the steaks rest for a few minutes and then we topped them with the sauce. Did I mention not to forget the Italian bread?
I have wanted to make Spaghetti Squash Cacio e Pepe as soon as I first saw the recipe on the Proud Italian Cook site. I used zucchini ribbons in place or the asparagus. Delicious! Light but packed with flavor from the cheese and pepper. There is a little left over and I am considering making a pasta pie.

1 comment:

Proud Italian Cook said...

I think the zucchini is a great addition, I will have to try that for sure!