Grilled Steak in Tomatoes (Bistecca Alla Griglia Pizzaiola) Recipe
Active Prep: 20 min
Cook: 10 min
- 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 diced red onion
- 2 cups diced tomato
- 1 lb. rigatoni pasta
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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.
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 remaining 1 Tbsp. Roman Pepper, season both sides of the steaks and grill to desired doneness. In a skillet over medium-high heat, heat remaining reserved marinade and sliced bell peppers. Simmer until liquid reduces 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.
Serve with grilled zucchini and yellow squash and on the side.
Mike Johnston, Savory Spice founder