Carne alla Pizzaiola (Low FODMAP)

10 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Keto-friendly • Serves 4 • Ok to make ahead: Step 1

My wonderful client Jan shared her recipe for Carna alla Pizzaiola with me and I couldn’t wait to try it. I was not disappointed. The steak was delicious and the tomato sauce, made with fresh Roma tomatoes, was rich and flavor-packed. On top of that, it was easy to make and ready in under 40 minutes. I served it over Rummo gluten-free Penne Rigate but you could serve it on its own bathed in the delicious rich sauce.

Ingredients

2 tablespoons garlic-infused olive oil

2 pounds steak of your choice: sirloin, flat iron, skirt steak, or rib-eye (use boneless chicken if you prefer)

4 small (up to 10 ounces) fresh Roma tomatoes, chopped

1/4 cup red wine, rose, or chicken broth if you prefer an alcohol-free version

1 teaspoon dry oregano

1 teaspoon dry basil

2 tablespoons Parmesan cheese, freshly grated

Olives (black or green) and/or capers, a salty and delicious optional addition if you like

12 ounces (dry) gluten-free pasta of your choice (optional-not for keto-friendly version)

1 cup white cheddar cheese, grated (optional)

Directions

(1) Prepare the meat: This step is optional but results in more flavorful and tender meat for your Pizzaiola. Remove the meat from the package. Season both sides of each piece lightly with Diamond Crystal Kosher salt and lay the meat on a rimmed plate or baking dish. Cover the dish with plastic wrap and refrigerate until ready to use or at least 4 hours before cooking.

Make-ahead note: At this point, you may leave the meat in the refrigerator overnight or until ready to cook (up to 2 days).

(2) Cook the pasta: If serving with pasta, cook the pasta per package instructions. Drain and toss with a bit of olive oil or butter.

(3) Braise the steak: Heat garlic olive oil in a large frying pan. When hot, add the steak and braise on each side just until the steak is done to your liking. (If using chicken, be sure to cook the chicken just through at this step.) Remove from the pan and put in a baking dish.

(4) Bloom the herbs: In the same skillet, add a bit more garlic olive oil. When hot, add the dry herbs and let cook in the oil for about 30 seconds to bring out the flavor.

(5) Cook the tomato sauce: Add the tomatoes and wine (or chicken broth). Cook for 5 minutes to soften the tomatoes and allow the sauce to start to reduce. Add the olives and capers, if using. Taste and add salt and pepper to taste. Simmer for another 15 minutes.

(6) Finish: Add the meat back to the pan with the sauce. Spoon the sauce over the meat and cook for 5 to 10 minutes until the meat is warmed through. If you prefer you can do this final step in a 350-degree oven for 5 to 10 minutes instead of on the stove.

(7) Plate and serve: Put the pasta on the plate, sprinkle with grated cheddar cheese, layer on the meat, and the tomato sauce. Sprinkle with parmesan and fresh basil.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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