Servings
Font
Back
0 from 42 votes

Steak Pizzaiola Recipe

This easy-to-make Steak Pizzaiola Recipe is loaded with seared slices of beef cooked in a delicious garlicky stewed tomato herb sauce.

Prep Time
21 mins
Cook Time
21 mins
Servings: 4
Calories: 482 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 8- ounce striploin or sirloin steaks cut in half width-wise.
  • 3 tablespoons olive oil
  • 1 peeled small diced yellow onion
  • 4 finely minced cloves of garlic
  • ¾ cup Pinot Grigio optional
  • 10-12 small to medium peeled, seeded, and roughly chopped fresh vine ripe tomatoes (or 1 28-ounce and 1 15-ounce cans of San Marzano tomatoes that are crushed by hand)
  • 1 tablespoon fresh oregano
  • coarse salt and pepper to taste

Instructions

    Cup of Yum
  1. Place the sliced steak in between 2 pieces of plastic wrap or butcher's paper and pound using a mallet until it is half as thick as the original slice. They should be 1/4" to 1/2" thick.
  2. Season with salt and pepper on both sides.
  3. Add the olive oil to a large frying pan or rondeau pot over medium heat.
  4. Once the oil begins to smoke lightly, add the steaks and cook for 2 to 2 ½ minutes per side or until browned. You may have to do this in batches depending on how big the pan is. Remove the steak from the pan and set it aside.
  5. Add the onions and garlic to the pan and roast for 6-8 minutes or until browned.
  6. Deglaze with wine and cook until most of it has been absorbed. There should be 1 to 2 tablespoons left in the pan.
  7. Add the tomatoes and stew over medium-low heat for 20 minutes or until the sauce is thick and the tomatoes have broken down. Season with salt and pepper.
  8. Add the steaks to the top of the tomato sauce, place a lid on, and cook for 5 to 6 minutes to warm the steak back up. You can additionally braise the steak in the sauce for 40 to 45 minutes over low heat to further tenderize the steak.
  9. Finish by stirring in some fresh oregano and serve it.
  10. I usually serve the leftover tomato sauce over pasta, risotto, or polenta.

Notes

  • Make-Ahead: This is meant to be eaten once it is finished cooking. However, keep it warm over very low simmering heat for 1 hour before serving.
  • How to Store: Cover and store the steak pizzaiola in the sauce in the refrigerator for 3-4 days. You can cover it and freeze it for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
  • How to Reheat: Add the desired number of steaks to a rondeau or saucepot along with some of the sauce and cover and heat over low heat for 10 to 12 minutes or until warm.
  • Pizza sauce in the Napolitano region of Italy is simple tomato sauce, not the thick tomato paste-style pizza sauce we know in America.
  • You can also use rabbit or poultry meat, as these would have been traditional.
  • For the wine, I used an Italian Pinot grigio.
  • Make sure the steak is pounded out before pan-searing.
  • Try serving this will pasta, risotto, or polenta.
  • There will be leftover tomato sauce, which can easily be tossed with or added to the top of the suggested serving sides above.
  • To concasse a tomato, cut out the stem and slice an x in the bottom of the tomato. Boil in water for 45 to 60 seconds and then immediately cool in an ice bath for 3 to 4 minutes. Remove the skin, slice it in half, squeeze out as many seeds as possible, and then roughly chop.
  • If you use dry oregano, put it in when the tomatoes enter the pot.

Nutrition Information

Calories 482kcal (24%) Carbohydrates 46g (15%) Protein 23g (46%) Fat 23g (35%) Saturated Fat 6g (30%) Cholesterol 57mg (19%) Sodium 1508mg (63%) Potassium 2221mg (63%) Fiber 11g (44%) Sugar 26g (52%) Vitamin A 1223IU (24%) Vitamin C 99mg (110%) Calcium 367mg (37%) Iron 12mg (67%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 482

% Daily Value*

Calories 482kcal 24%
Carbohydrates 46g 15%
Protein 23g 46%
Fat 23g 35%
Saturated Fat 6g 30%
Cholesterol 57mg 19%
Sodium 1508mg 63%
Potassium 2221mg 47%
Fiber 11g 44%
Sugar 26g 52%
Vitamin A 1223IU 24%
Vitamin C 99mg 110%
Calcium 367mg 37%
Iron 12mg 67%

* Percent Daily Values are based on a 2,000 calorie diet.