This dish is a revisited versions of the classic 'beef steak a la pizzaiola', for a fresher, easier summer taste, featuring amazing fresh mozzarella and ripe, yummy tomtoes.
Steak Pizzaiola (Carne alla Pizzaiola, in Italian) translates as 'meat pizza-style'. Originating from Naples, this main dish traditionally consisted of cheaps cuts of meat served in a rich tomato sauce, with lots of garlic and oregano, but has now become a traditional dish featuring mozzarella.
Today, we are making a summer version which you really can't miss: the beef is basically a tartare topped with fresh, cold ingredients.
Are you a fan of tomato-ey meat? You definitely need to check out our Beef Meatballs with Tuscan Tomato Sauce.
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for 4 servings
Cut the beef into thin strips, then fold and dice into smaller strips.
Continue dicing until you have very small cubes, as small as possible.
The smaller you dice the meat, the nicer the presentation will be on the plate.
Place in medium mixing bowl, dress with a little olive oil, cover and place in fridge to cool.
Wash and clean the tomatoes well. Cut each tomato into 4 pieces, remove the seeds and pulp from the insides. Dice into smaller pieces, dress with olive oil, salt and oregano to taste.
When ready to serve, remove meat from fridge, adjust taste with salt, and place a rounded form onto a plate. You can use a round pasta-shaper, but generally the meat ‘tower’ should be at least 1 cm in height.
Cover with layer of diced tomatoes, and place finger-shredded mozzarella cheese on top of the tomatoes.
Garnish with a sprinkling of capers and small basil leaves.