Cooktop Cove: How to make slow cooker steak pizzaiola
By Kate Elliott
Steak pizzaiola usually consists of peppers and onions cooked in tomato sauce with a nice strip steak or filet mignon nestled on top. The recipe below however, delivers all that delicious taste from a slow cooker and is the best steak pizzaiola I've ever had. There's also almost no prep time required - you don't even need to brown the meat! Just throw everything in and come back to one of the most mouth-watering dishes ever.
This steak pizzaiola is delicious as is, but if you have leftovers (and that's a big if!) it's also very good wrapped in a tortilla along with the peppers and mushrooms. Two meals in one that require no effort whatsoever? How does it get any better than that?
Super Simple Slow Cooker Steak Pizzaiola
6
10 minutes
8 hours
8 hours, 10 minutes
1 flank steak, 2.5 to 3 pounds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (680 ml) tomato sauce
1/2 cup red wine
1 tablespoon dried oregano
1 tablespoon dried basil
Pinch of salt
1 bell pepper (any color), thinly sliced
1/2 cup thinly sliced mushrooms
1 onion, thinly sliced
3 cloves garlic, minced
Using a sharp knife, score the flank steak across the grain on one side only and generously season both sides with the salt and pepper. Place in the bottom of a 6-quart slow cooker.
In a bowl combine the tomato sauce, red wine, dried oregano and basil, and a pinch of salt. Pour over the flank steak. Pile the peppers, mushrooms, onion, and garlic onto the steak.
Place lid on slow cooker and cook on low for 8 hours or on high for 4 hours.
Remove flank steak from slow cooker and shred with two forks. Mix in the tomato sauce and vegetables and serve on a large platter.