Steak Pizzaiola
Steak pizzaiola is a classic Italian dish made from simple ingredients. This hearty recipe is a comforting meal that is perfect for a weeknight meal or when you entertain guests.
Ingredients
- 4 sirloin steaks approximately 1 ½ - 2 lbs
- 2 teaspoons kosher salt plus a pinch for the sauce
- 1 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
- 3 large garlic cloves
- 28 ounces crushed tomatoes
- 2 teaspoons dried oregano
Instructions
- First, place one or two steaks in a large zip top bag and pound to ¼ - ½ inch thickness using a meat mallet or a rolling pin. Repeat with the remaining steaks.
- Season the steaks on both sides with the salt and pepper and let them sit for 15 minutes to rest.
- While the steaks are resting, crush the garlic cloves and heat a large skillet over medium heat on the stovetop.
- Add the extra virgin olive oil to the hot skillet and sear them, working one or two at a time, for 1-2 minutes on each side till well browned. Remove the steaks to rest on a plate and repeat with the remaining pieces of meat.
- Add the crushed garlic cloves and dried oregano to the pan and saute for 30-60 seconds until fragrant.
- Stir in the crushed tomatoes and a pinch of salt and scrape the bottom of the pan to remove any stuck on bits.
- Add the steaks back to the skillet and reduce the heat to medium low. Spoon the sauce over the steaks so they are mostly covered and let the steaks simmer for 5-7 minutes until they reach the desired doneness.
Video
Notes
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- Take steaks out of the refrigerator 30 minutes before cooking so they are easy to pound. Make sure to pound thinly so they cook quick and stay tender.
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- Don't skip on letting the steaks rest as this allows time to season and tenderize.
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- Pat steaks well paper towels to remove excess moisture and create a good sear.
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- Scrape the bottom of the pan after adding in the tomatoes to remove any flavorful brown bits.
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- Let the steak simmer in the sauce gently so it doesn't overcook and become dry. I recommend cooking them to medium or about 145˚ when checked with a kitchen thermometer.
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- Use the extra sauce to toss with pasta, it's so delicious!
Substitutions and Variations
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- Beef - A less expensive cut of beef, like sirloin steak is most common. Top, bottom or eye of round steak are also less expensive options. Beef tenderloin, NY strip or ribeye can also be used for something nicer.
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- Tomatoes - Whole peeled tomatoes can be used for a chunkier sauce and tomato puree for a slightly thicker more rich sauce. Leftover pizza sauce can also be used. You will need about 3-4 cups.
- Veggies - Onions, olives, bell peppers or mushrooms can be sautéed with the garlic for extra veggies.
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- Cheese - Sprinkle mozzarella, provolone or fontina over the finished dish and melt it under the broiler in the oven.. Another option is to serve the finished pizzaiola garnished with a sprinkling of parmesan or pecorino cheese.
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- Spicy - Add a big pinch or two of crushed red pepper flakes to the garlic.
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- Meat - Pizzaiola can be made with veal, chicken or pork.
Make Ahead and Storage Instructions
- Pound the steak out ahead of time to save on prep time. Store the thin slices of beef wrapped in plastic in the refrigerator until cooking time.
- Leftovers of this steak recipe will keep in an airtight container in the refrigerator for 3-5 days. Reheat them in a microwave or in a sauté pan over low heat on the stovetop. Add a bit of broth or marinara sauce, if needed.
Nutrition
Serving: 1steakCalories: 439kcalCarbohydrates: 16gProtein: 53gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 138mgSodium: 1555mgPotassium: 1386mgFiber: 4gSugar: 9gVitamin A: 447IUVitamin C: 19mgCalcium: 154mgIron: 7mg
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