Easy Summer Recipe: Rao’s Grilled Steak Pizzaiola


Frankie Pellegrino’s first cookbook Rao’s On The Grill  turns 10 this summer, and in celebration, he shared an easy updated version of his classic grilled steak pizzaiola recipe from the storied restaurant with us.

“When I started thinking about how to adapt some of these original recipes for Rao’s On The Grill, 10 years after the initial publishing date, I did so with time management for the home cook in mind,”  Pellegrino tells L.A. Weekly from his Las Vegas backyard. “The heart and soul of the original recipe is still there, but including Rao’s Homemade Limited Reserve Cardoncelli Mushroom Marinara really provided an incredible depth of flavor to the dish, all while saving the cook time and allowing them to be with their guests.”

Grilled Steak Pizzaiola

Serves 4

2 (1-pound) rib-eye steaks on the bone, cut 1-inch thick

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Pizzaiola Sauce 

¼ cup Rao’s Homemade Limited Reserve Elite olive oil or Ligurian olive oil

1 red bell pepper, cored, seeded, and cut lengthwise into ½-inch strips

1 small white onion, thinly sliced

1 teaspoon minced garlic

½ cup dry white wine

1 jar Rao’s Homemade Limited Reserve Cardoncelli Mushroom Marinara

Pinch of dried oregano

Kosher salt

Freshly ground black pepper

 Steak Pizzaiola

Frankie Pellegrino at the grill (Courtesy Rao’s)

  1. Preheat an outdoor grill for direct cooking over high heat (550°F).
  2. Season the steaks with salt and pepper. Let stand at room temperature while preheating the grill.
  3. To make the sauce: Place a large flameproof skillet on the cooking grate. Add the oil and let it heat until it shimmers. Add the bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables are tender, about six minutes. Add the wine and bring to a boil. Stir in the sauce and oregano, and season with salt and pepper. Return to a boil. Reduce the heat to low and simmer until slightly thickened, about five minutes, adding a bit more wine if the sauce gets too thick. Remove from the heat. (The sauce can be made up to two hours ahead.)

Brush the cooking grate clean and lightly oil the grate. Grill the steaks, with the lid closed as much as possible, for 1 ½ minutes. Rotate the steaks 90 degrees and grill for two minutes, just until seared with grill marks. Flip the steaks and repeat, searing for two minutes. Remove the steaks from the grill. They will be very rare but will finish cooking in the sauce.



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