Sliced Steak Pizzaiola

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sliced Steak Pizzaiola to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sliced Steak Pizzaiola, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tablespoon vegetable oil
• 1 1/2 pounds beef flank steak
• 2 medium onions, sliced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning,
• crushed
• 2 cups PregoВ® Traditional Italian
• Sauce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in skillet

Step 2: Technique & Execution

Add steak and cook about 8 minutes or until browned

Step 3: Technique & Execution

Add onions, garlic and Italian seasoning and cook until tender

Step 4: Technique & Execution

Return steak to pan

Step 5: Technique & Execution

Cook over low heat until desired doneness (3 minutes for medium-rare)

Step 6: Technique & Execution

Slice steak into thin diagonal slices