We have not had steak in quite some time, probably since late summer during the end of grilling season – and I am pretty sure it was a flank steak. Flipping through some old recipes I saw this Steak Pizzaiola recipe that I hadn’t made for a few years. I know this was a recipe I first made years earlier and probably my first experience with fresh mozzarella. I was impressed! I adore fresh mozzarella and love to use it. I even love to just snack on it!
My skills in the kitchen have really expanded since then and sometimes I look back on meals I cooked and think, did I really think that was that tasty? Cooking is something that is always evolving. I’m always finding and trying new recipes, discovering new ingredients, and learning new skills. Some of my older recipes are just as good as I remember, and some are not. This is one that I still enjoy. The pasta with roasted vegetables is something I just threw together tonight, but I really liked it and am sure to make it again.
Pasta with Roasted Vegetables
- 1/3 of a yellow bell pepper
- 1/3 of an orange bell pepper
- 1 small zucchini
- 5 mushrooms
- 1 Tbs olive oil
- 1 tsp balsamic vinegar
- salt and pepper, to taste
- 1/3 lb. Piccolini Mini Penne
- 3 fresh basil leaves, chopped
- small handful fresh oregano
Preheat oven to 450 degrees F. Line a baking sheet with foil. Slice bell pepper in thick strips and cut each strip in half. Slice zucchini in rounds. Cut mushrooms into quarters. Toss all vegetables with olive oil, salt, pepper, and balsamic vinegar. Roast at 450 degrees F for 15-20 minutes. This can be done in a toaster oven. Meanwhile, prepare pasta according to package instructions. Combine roasted veggies, pasta, basil, and oregano. Stir. Top with Parmesan, if desired.
- 4 small steaks (each 6 ounces)
- coarse salt and ground pepper
- 2 T olive oil
- 5 garlic cloves, sliced into rounds
- 3 – 14.5 oz. cans diced tomatoes (or 2 lbs. chopped fresh tomatoes)
- 2 Tbs fresh oregano leaves
- 2 Tbs fresh basil, chopped
- 1/2 c Fresh mozzarella cut into 1/4 inch cubes
Heat oil in a large skillet over medium-high heat. Generously season steaks on one side with salt and pepper; tenderize with a meat mallet. Repeat on the other sides. Add steaks to pan and sear until browned, 2 minutes per side. Transfer to a plate; set aside. Reduce heat to medium; saute garlic until golden, about 2 minutes. Add tomatoes, basil, and oregano. Salt and pepper, to taste. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes. Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 2-3 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.