Carne alla pizzaiola Vignoli style

We made this Carne alla Pizzaiola using our ultra-versatile Extra Virgin Olive Oil – Everyday Kitchen and our pantry must-have Black Garlic-Infused Extra Virgin Olive Oil, a smart key ingredient for thousands of recipes, starting with the simplest, such as garlic bread or marinara sauce. Last but not least, our Tomato and Basil Pasta Sauce that solves a lot of lunches and dinners in minutes.

Extra Virgin Olive Oil - Everyday Kitchen front of 16.9oz bottle

Black Garlic Infused Extra Virgin Olive Oil front of 8.5oz bottle

Ingredients

Serves:4

Imperial Metric

1,5 tablespoons Vignoli Extra Virgin Olive Oil – Everyday Kitchen
1,5 tablespoon Vignoli Black Garlic-Infused Extra Virgin Olive Oil
1 jar of Vignoli Tomato and Basil Pasta Sauce
¼ cup hot water
14 oz. Sirloin Tip Steak finely sliced
Salt to taste
Freshly ground black pepper to taste
Dried oregano to taste

1,5 tablespoons Vignoli Extra Virgin Olive Oil – Everyday Kitchen
1,5 tablespoon Vignoli Black Garlic-Infused Extra Virgin Olive Oil
1 jar of Vignoli Tomato and Basil Pasta Sauce
¼ cup hot water
400 grams Sirloin Tip Steak finely sliced
Salt to taste
Freshly ground black pepper to taste
Dried oregano to taste

Preparation

Imperial Metric

Pour Vignoli Extra Virgin Olive Oil – Everyday Kitchen, Vignoli Black Garlic-Infused Extra Virgin Olive Oil, Vignoli Tomato and Basil Pasta Sauce, and water into a large non-stick pan. Bring to a gentle boil.
Cover with a lid and cook for 20 minutes, or until the sauce has reduced by one-third and has thickened.
Meanwhile, using a sharp knife, make small cuts along the edges of the meat; this way, it won’t curl up while cooking.
Place the meat in the pan in a single layer and cook 2 minutes per side.
Season with salt and pepper, then sprinkle with dried oregano.
Serve immediately.

Pour Vignoli Extra Virgin Olive Oil – Everyday Kitchen, Vignoli Black Garlic-Infused Extra Virgin Olive Oil, Vignoli Tomato and Basil Pasta Sauce, and water into a large non-stick pan.
Bring to a gentle boil. Cover with a lid and cook for 20 minutes, or until the sauce has reduced by one-third and has thickened.
Meanwhile, using a sharp knife, make small cuts along the edges of the meat; this way, it won’t curl up while cooking.
Place the meat in the pan in a single layer and cook 2 minutes per side.
Season with salt and pepper, then sprinkle with dried oregano.
Serve immediately.

For this recipe you need

Extra Virgin Olive Oil - Everyday Kitchen

Black Garlic Infused Extra Virgin Olive Oil

Tomato and Basil Pasta Sauce

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