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Steak Pizzaiola with Salad, Bread and Pasta

A steak cooked with marinara sauce, served with sautéed peppers and onions, linguine, mozzarella, Parmesan, crusty bread, and Caesar salad.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Steak Pizzaiola with Salad, Bread and Pasta

Oven400°F

Ingredients

Directions

Prepare

  1. Heat broiler.

  2. Bring a pot of salted water to boiling.

  3. Cook the linguine following package directions.

  4. Drain the linguine.

  5. Heat 2 tbsp oil in skillet.

  6. Add peppers and onion, saute until tender.

  7. Season with ½ tsp salt and ⅛ tsp pepper, then set aside.

Make the sauce

  1. Heat remaining oil in saucepan.

  2. Add garlic, cook until softened.

  3. Add marinara, ¼ tsp salt, sugar, Italian seasoning and pepper flakes, cook 5 minutes.

Cook the steak

  1. Season the steak on both sides with remaining salt and pepper.

  2. Broil steak until done.

  3. Let rest 5 minutes.

  4. Slice steak across the grain.

Assemble and bake

  1. Lower oven temp to 400°F.

  2. Place the meat in a glass baking dish.

  3. Spoon 1½ cups sauce over the meat.

  4. Arrange half the onions and peppers over the sauce.

  5. Sprinkle with the mozzarella.

  6. Bake until cheese melts and is heated through.

Nutrition, whole recipe (rough)

1403Calories
67 gProtein
46 gFat
177 gCarbs

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Pasta1 cup cooked (140g)220
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Mozzarella Cheese1 oz (28g)85
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Saladnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + pastatop 2% of all pairs
    Smell alikestrong
    Cooked together2,079 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Olive + pastatop 5% of all pairs
    Smell alikestrong
    Cooked together2,227 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Boneless sirloin steak
Main protein; the high heat of broiling browns its surface and adds savory flavor.
Marinara sauce
Adds moisture and tomato acidity that carries flavor over the meat and pasta.
Mozzarella cheese
Melts into a stretchy, browned topping that binds the dish together.
Bell peppers
Soften in the oil and add sweetness and moisture to the sauce.
Linguine pasta
Starchy base that soaks up sauce and gives the dish body.

The step that matters

Let the steak rest 5 minutes. Resting lets juices redistribute through the meat as it cools slightly. Slicing right away lets those juices run out onto the board, leaving the slices drier.

Swap the clove

How well each one fits the dish's main ingredients (olive, pepper, onion, garlic, sauce, sugar, pasta):

  1. Capersfits better
  2. Cuminfits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against olive, pepper, onion, garlic, sauce, sugar, pasta. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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