Steak Pizzaiola Recipe
User Reviews
5
-
Prep Time
21 mins
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Cook Time
30 mins
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Servings
4
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Calories
482 kcal
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Course
Main Course
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Cuisine
Italian
Steak Pizzaiola Recipe
Description
The recipe begins by pounding the striploin steak to an even thickness, seasoning it with coarse salt and pepper, and searing it in olive oil until browned on both sides. The same pan is used to cook diced onions and minced garlic until caramelized, which adds sweetness and depth.
Deglazing the pan with Pinot Grigio wine loosens browned bits, imparting subtle acidity and complexity to the sauce. Fresh chopped tomatoes are then stewed with oregano over low heat until the mixture thickens and the tomatoes break down, creating a rich yet fresh tomato sauce. The steaks are returned to the sauce, covered, and cooked gently to meld flavors and finish cooking.
This dish pairs well with pasta, risotto, or polenta, using the leftover sauce as an accompaniment or additional topping. It can be kept warm briefly before serving or stored refrigerated for several days and reheated carefully to preserve tenderness and flavor. The tomato sauce reflects a simple, classic Italian style rather than a heavily reduced pizza-style sauce.
Ingredients
- 2 8- ounce striploin steak or sirloin steaks cut in half width-wise
- 3 tablespoons olive oil
- 1 yellow onion peeled small diced
- 4 garlic finely minced cloves
- ¾ cup Pinot Grigio wine 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 oregano fresh
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- 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.
- Season with salt and pepper on both sides.
- Add the olive oil to a large frying pan or rondeau pot over medium heat.
- 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.
- Add the onions and garlic to the pan and roast for 6-8 minutes or until browned.
- Deglaze with wine and cook until most of it has been absorbed. There should be 1 to 2 tablespoons left in the pan.
- 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.
- 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.
- Finish by stirring in some fresh oregano and serve it.
- I usually serve the leftover tomato sauce over pasta, risotto, or polenta.
Notes
- This dish is best eaten immediately after cooking but can be kept warm over low heat for up to 1 hour.
- Store leftovers covered in the refrigerator for 3–4 days or freeze up to 3 months, thawing overnight before reheating.
- Reheat steaks gently in sauce over low heat for 10–12 minutes until warmed through.
- Fresh plum tomatoes are best for sauce; to concasse, blanch briefly in boiling water, cool in ice water, peel, seed, and chop.
- Dry oregano can be used if fresh is not available; add with the tomatoes.
- Alternative meats like rabbit or poultry can be substituted following similar cooking steps.
- Serve with pasta, risotto, or polenta to complement the tomato and steak flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% 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.
User Reviews
Overall Rating
5
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