Eosinophilic Esophagitis Friendly Gluten Free Beef Pizzaiola
Total time55 min
Prep time15 min
Cook time40 min
4.8(5)
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Learn more āIngredients
4 servings
- 4 beef cube steaks or thin-cut round steaks (about 6 oz each)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 3 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, thinly sliced
- Ā½ tsp crushed red pepper flakes
- 1 can (28 oz) crushed tomatoes
- Ā½ cup dry white wine broth or chicken broth
- 1 tsp dried oregano
- Ā½ tsp dried basil
- ā cup pitted kalamata olives, halved
- 2 tbsp capers, drained
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the steaks dry with paper towels and season both sides with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the steaks in a single layer and sear for 2ā3 minutes per side until deeply browned. Transfer to a plate and set aside ā they will finish cooking in the sauce.
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