4 boneless sirloin or rib-eye steaks (about 8 oz. each)
Salt and pepper
1 can (14.5 oz.) diced tomatoes
8 ounces fresh mozzarella, sliced
1 cup grated parmesan
1 bunch arugula (3 oz.)
In a large pot of boiling, salted water, cook the linguine according
to package instructions. Drain; return to the pot.
Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-low
heat. Add the garlic and cook until golden, 5 minutes; transfer to a
cutting board and finely chop.
Season the steaks with salt. Increase the heat to medium-high,
add the steaks and cook, turning once, for 5 minutes for medium-
rare; transfer to a broiler-safe pan and reserve the skillet.
Preheat the broiler. Return the skillet to medium-high heat. Add
the tomatoes, their juices and the garlic; season with salt and
pepper. Cook, stirring occasionally, until slightly thickened, about
5 minutes. Pour the sauce over the steaks and top with the
mozzarella. Broil until the cheese is melted and browned in spots,
about 3 minutes.
Place the pasta pot over the medium heat and add the remaining 2
tbsp. EVOO, the parmesan and arugula. Cook until the arugula is
wilted; season with salt and pepper. Serve the steaks with the
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