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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 -2floz Refill $3.15

Ingredients:

  • 3/4 cup olive oil
  • 1/2 cup red wine
  • 1/4 cup lemon juice
  • 3 Tbsp. Roman Pepper Steak Seasoning, divided
  • 4 x steaks, New York or Tri-Tip
  • 1 x 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 Seasoning. Place steaks in a gallon sized zip-lock bag or other sealable container and pour in marinade. Marinate in fridge for 20-30 minutes. 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 a medium/high flame, heat remaining liquid marinade and sliced bell peppers. Reduce down by two thirds, about 5-7 minutes, stirring. Reduce heat to medium, stir in onions and tomatoes. Cover and cook for 5-6 minutes, stirring occasionally. Remove cover, reduce to a simmer for an additional 5-6 minutes, stirring occasionally.

Serving Suggestions:

We also grilled zucchini and yellow squash and served 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)

"My twin brother shipped me some of your spices recently and I fell in love. I was so excited when he told me I could order for myself. You guys rock!"

-John A. from Lewisville TX

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 x steaks, New York or Tri-Tip
  • 1 x 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 Seasoning. Place steaks in a gallon sized zip-lock bag or other sealable container and pour in marinade. Marinate in fridge for 20-30 minutes. 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 a medium/high flame, heat remaining liquid marinade and sliced bell peppers. Reduce down by two thirds, about 5-7 minutes, stirring. Reduce heat to medium, stir in onions and tomatoes. Cover and cook for 5-6 minutes, stirring occasionally. Remove cover, reduce to a simmer for an additional 5-6 minutes, stirring occasionally.

Serving Suggestions:

We also grilled zucchini and yellow squash and served 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.