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Steak Pizzaiola Recipe
5 from 42 votes

Steak Pizzaiola Recipe

Steak Pizzaiola is a pan-seared striploin steak cooked in a rustic tomato sauce seasoned with garlic, onions, fresh oregano, and optionally deglazed with Pinot Grigio wine. The tomato base simmers to develop a thick, flavorful sauce that tenderizes the steak as it finishes cooking atop the sauce, creating a tender, fragrant dish with a balance of savory steak and bright tomato flavors.

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

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

    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

  • 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

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%)

Nutrition Facts

Serving: 4 Serving

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.