Why there is no “best” cut of beef for steak pizzaiola

Traditionally, steak pizzaiola was not supposed has be A picky meal. You can TO DO A extremely tasty home made variation with any of them sort of steak Or beef. If You are cooking THE flat In A pan Or cast skillet, just TO DO Of course has soften THE steak First of all by flattening with A meat mallet. If he be net, sirloin, Or skirt steak, he should be just about A thumb thick SO he grabs In A matter of minutes. Once THE meat East grasped, take he out of THE skillet And together he next to. After you have do your tomato sauce, add THE meat back In THE sauce has simmer And fully cook — absorbent all THE the sauce flavors In THE process.

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Of course, there are cooking methods that require additional not And patience. For example, a few recipes call For tomatoes crushed, which adds A preparation stage has withdraw THE fruits skin And seeds, while other, faster routes just ask You has to use A GOOD old jar of canned crushed tomatoes And tomato dough. While THE exact origin of THE flat East not clear, It is said has to have roots In Naples, although Sicilian variants of steak pizzaiola to use bigger fence cuts of meat as beef shoulder. If You to have THE additional time, You can to input bigger cuts as mandrel, SO braise THE meat For hours In THE oven, bathed In THE sauce — Or to use A slow to cook has TO DO THE work.