What's For Dinner Tonight?

[chassis]

Salad, Iraqi flatbread and Camembert!

I haven’t had Camembert in ages, so good! Usual Iraqi grilled flatbread. Iceberg lettuce because I forgot to buy arugula last grocery stop, and ran out to grab whatever the closest market had to offer!

[chassis]

Steak alla pizzaiola!

NY strip pan seared rare, then simmered in tomato puree, onions, peppers and garlic. S&P and lots of oregano. Garnished with freshly grated parm. A great steak preparation. Fresh mango for dessert!

Many recipes on the internet. Seems to be Neapolitan in origin. Onions and oregano are consistent in the recipes. Peppers and garlic are optional. Recipes call for passata, fresh tomatoes, or canned tomatoes. Less expensive cuts of meat can be used with longer simmering time to braise the meat. My steak ended medium, a bit more done than usual. It is easy to overcook the steak while simmering so check the firmness every 3-5 minutes.

Sear steak on med-high heat to rare, reserve.

Cook onions in EVOO in the steak pan until softened, add peppers and cook, add garlic and oregano and tomato puree, red pepper flakes and cook until all are softened. Add salt to taste through the cooking process. Add steak, cover and simmer on low heat 10-15 minutes. Plate steak on cooked sauce, top with more vegetables and garnish with grated parm.

Fist time for me using passata. It’s a great ingredient - thicker than canned sauce and thinner than paste. Perfect starting point for a homemade “gravy”. And available in reclosable jars in my area - easy to freeze the unused position compared with a canned product.

Per serving:
Meat (1/2 of a NY strip for me, big eaters choose as you like!)
1/2 medium onion julienned
1 bell pepper cleaned and julienned
1 garlic clove minced
10-12 oz tomato passata (puree)
EVOO
S&P
Oregano to taste - I used ~2T, this dish is a salute to oregano
Red pepper flakes

[Lady Jane]

Breaded baked skinless and boneless thighs.

[JJ 911SC]

Polpette di Linguine Deconstructed, Pasto Fatto in Casa