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Steak Alla Pizzaiola

Ingredients

  • 1 oz. Gordon Signature Roasted Beef Base, no added MSG
  • 2 qt. Water
  • 2 oz. Primo Gusto Extra-Virgin Olive Oil
  • 1 lb. Markon Jumbo Spanish Onions, diced
  • 1 lb. GFS Medium Green Peppers, diced
  • 1 lb. Markon Jumbo Celery, chopped
  • 1 oz. Chopped Garlic
  • 2 lb. Markon Medium Mushrooms, sliced
  • 1 oz. Markon Fresh Basil, chopped
  • ½ oz. Markon Fresh Oregano, chopped
  • 1 oz. Markon Fresh Italian Parsley, chopped
  • 105 oz. GFS Deluxe Marinara Sauce
  • ½ oz. Kosher Salt
  • ½ oz. Trade East Restaurant-Grind Black Pepper
  • 4½ lb. Rapini (Broccoli Rabe)
  • 24 ct. Davis Creek Meats Beef Tri-Tip Sirloin Steak, 6 oz.
  • to taste GFS Iodized Salt
  • to taste Trade East Ground Black Pepper
  • 12 oz. Primo Gusto Extra-Virgin Olive Oil
  • to taste Trade East Ground Black Pepper
  • 4 oz. Chopped Garlic
  • 12 oz. GFS Canola Oil
  • 24 ct. GFS Large Eggs

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Add beef base to boiling water. Mix thoroughly until base has dissolved. Cool. Transfer to a covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F, or below. Place the oil in a heated nonreactive rondeau. Add the onions, peppers, celery, and garlic. Cook until vegetables are tender. Add the mushrooms, basil, oregano, parsley, marinara, salt, and pepper. Mix together. Bring to a simmer over medium heat, stirring frequently. Cook 30–40 minutes, or until liquid has reduced and sauce begins to thicken. Season to taste with salt and pepper. Cool. Transfer to a covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F, or below. Wash, drain, and trim the rapini. Slice the tops with stems into 3" pieces. Transfer to a covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare a la carte:

Season the steak with salt and pepper. Place on a heated char grill or broiler. Cook to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Place 1 Tbsp. olive oil in a heated sauté pan. Add 3 oz. of rapini. Season with salt and pepper to taste. Sauté until browned and tender but still firm to the bite. Add 1 tsp. garlic. Toss in pan until you can smell the aroma of garlic cooking. Place 1 Tbsp. olive oil in a heated frying pan. Break an egg into the pan. Fry on medium-high heat to crisp edges of the egg. Cook to desired doneness (we recommend keeping the yolk soft). CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Slice steak on the bias into 7–8 pieces. Ladle 2 flz. of warmed beef au jus on a warmed serving plate. Fan the steak on the front side of the plate. Ladle 5 oz. of warmed sauce over the steak, leaving a portion of steak exposed for presentation. Place the rapini next to the steak. Place the egg on top of the sauce.