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Grilled Steak in Tomatoes (Bistecca Alla Griglia Pizzaiola)

Yields: 4 servings
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Savory Spice Shop Ingredients
Roman Pepper Steak Seasoning 2 floz bottle $4.20

Ingredients:

  • 3/4 cup olive oil
  • 1/2 cup red wine
  • 1/4 cup lemon juice
  • 3 Tbsp. Roman Pepper Steak Seasoning, divided
  • 4 steaks, New York or Tri-Tip
  • 1 green bell pepper, sliced
  • 1/4 cup red onion, diced
  • 2 cups tomato, diced
  • 1 lb. box rigatoni pasta

Notes:

The goal is to have the pasta, sauce and steaks done at the same time. We found that starting the water boiling for the pasta and tomato sauce accordingly before grilling helped time this meal right.

Directions:

In a small bowl, mix together olive oil, red wine, lemon juice and 2 Tbsp. Roman Pepper. Place steaks in a gallon sized zip-top bag, or other sealable container, and pour in marinade. Marinate in refrigerator for 20 to 30 min. Reserve the marinade! Using the remaining 1 Tbsp. of Roman Pepper, season both sides of the steak and grill to desired doneness. In a skillet over medium-high heat, heat remaining liquid marinade and sliced bell peppers. Reduce down by two-thirds, about 5 to 7 min., stirring. Reduce heat to medium and stir in onions and tomatoes. Cover and cook for 5 to 6 min., stirring occasionally. Remove cover and reduce to a simmer for an additional 5 to 6 min., stirring occasionally.

Serving Suggestions:

Serve with grilled zucchini and yellow squash and on the side.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Grilled Steak In Tomatoes (Bistecca Alla Griglia Pizzaiola)

“I just wanted to let you know that we received our spice kit and are very excited to be using these spices. My husband wants to clean out our entire cabinet and start replacing with all of your spices. He absolutely loves them and believe me, that is something with him, because he is VERY picky with his spices.”

-Teresa F. of Connersville, IN

Grilled Steak in Tomatoes (Bistecca Alla Griglia Pizzaiola)


Yields: 4 servings

Ingredients:

  • 3/4 cup olive oil
  • 1/2 cup red wine
  • 1/4 cup lemon juice
  • 3 Tbsp. Roman Pepper Steak Seasoning, divided
  • 4 steaks, New York or Tri-Tip
  • 1 green bell pepper, sliced
  • 1/4 cup red onion, diced
  • 2 cups tomato, diced
  • 1 lb. box rigatoni pasta

Notes:

The goal is to have the pasta, sauce and steaks done at the same time. We found that starting the water boiling for the pasta and tomato sauce accordingly before grilling helped time this meal right.

Directions:

In a small bowl, mix together olive oil, red wine, lemon juice and 2 Tbsp. Roman Pepper. Place steaks in a gallon sized zip-top bag, or other sealable container, and pour in marinade. Marinate in refrigerator for 20 to 30 min. Reserve the marinade! Using the remaining 1 Tbsp. of Roman Pepper, season both sides of the steak and grill to desired doneness. In a skillet over medium-high heat, heat remaining liquid marinade and sliced bell peppers. Reduce down by two-thirds, about 5 to 7 min., stirring. Reduce heat to medium and stir in onions and tomatoes. Cover and cook for 5 to 6 min., stirring occasionally. Remove cover and reduce to a simmer for an additional 5 to 6 min., stirring occasionally.

Serving Suggestions:

Serve with grilled zucchini and yellow squash and on the side.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.