Now, before you read the below recipe, realize that I don't cook. Hubster does 99% of the cooking in our house - he's a fabulous cook and he knows it. I am an admittedly very mediocre cook (see #9 on 40 Tidbits About Me....)
However, I found the BEST (read: Tasty & Easy) recipe in a cookbook and thought "I could probably pull this off without too much effort". It was fabulous. My kids said "Mom, this is great!" (with genuine shock in their eyes). Even Hubster (who is VERY skeptical when I cook) was impressed.
So, without further ado, here it is (I tweaked it a little bit):
Steak Pizzaole Over Linguine
1 - 1 1/2 lb steak (cut it into pieces - I used Kroger FlatIron steak - nice and tender.)
2 tsp dried red chili flakes (the kind you sprinkle on pizza)
1 small onion, chopped up
2 really big (or 4 regular sized) cloves of garlic, minced
1 small bell pepper (any color), sliced up
1 small package pepperoni (slices)
1 28 ounce can crushed tomatoes
2 tsp oregano
1/2 cup dry red wine
salt to taste
crusty french bread
OK, in a big frying pan put in some olive oil and brown the cut up steak 3 minutes on each side, then remove the steak and set on a plate. Drain off all the steak juice from the pan. Put a little more olive oil in the pan, then add the garlic (I like lots of garlic), the chopped onion, the sliced bell pepper, the pepperoni, and the chili flakes. Sautee until the onion and garlic start to become a little translucent (2 - 3 minutes), but make sure you don't burn the garlic. Then add the crushed tomatoes, oregano, salt (if needed) and the wine. Stir gently and work everything together. Then put the pieces of steak back into the tomato sauce mixture, turn the heat down and let it all simmer for 10 minutes or so, while your linguine is cooking.
Serve like it's spaghetti - linguine first, then steak/tomato sauce mixture on top. Sprinkle parmigiano-reggiano cheese (the GOOD stuff, not the kind in the green can!!) on top.
Serve with crusty french bread and a crisy salad and voila!
1 week ago