Print

Steak Pizzaiola

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Steak Pizzaiola features tender seared steaks simmered in a rich tomato sauce with garlic, oregano, basil, and olive oil. This hearty Italian-inspired one-skillet dinner is perfect with crusty bread, pasta, or mashed potatoes.

Ingredients

  • 4 beef steaks, about 6 ounces each
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced or minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes, optional
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh basil leaves, roughly chopped
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan cheese, optional
  • Fresh basil, optional
  • Crusty Italian bread, pasta, or mashed potatoes, for serving

Instructions

  1. Remove the steaks from the refrigerator 20–30 minutes before cooking. Pat them dry with paper towels and season both sides with salt and black pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the steaks for about 2–3 minutes per side, depending on thickness. Transfer them to a plate before they are completely cooked.
  3. Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the garlic and cook briefly until fragrant without allowing it to burn.
  4. Add the crushed tomatoes, oregano, dried basil, optional red pepper flakes, salt, and black pepper. Stir well, scraping up the browned bits from the bottom of the skillet.
  5. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
  6. Return the steaks and their accumulated juices to the skillet. Spoon sauce over the steaks and simmer gently for another 5–10 minutes, or until they reach the desired doneness.
  7. Check the steaks with an instant-read thermometer. For food safety, cook whole beef steaks to at least 145°F (63°C), followed by a 3-minute rest.
  8. Stir the fresh basil and parsley into the tomato sauce shortly before serving.
  9. Serve each steak with plenty of pizzaiola sauce. Garnish with optional Parmesan cheese and additional fresh basil.

Notes

  • Sirloin, strip steak, or ribeye all work well. Tougher cuts benefit from a longer, gentler simmer.
  • For a spicier sauce, increase the red pepper flakes or add sliced hot peppers.
  • Sliced bell peppers, mushrooms, or onions can be sautéed before adding the tomatoes for a heartier sauce.
  • For a cheesy variation, top the steaks with mozzarella during the final few minutes of cooking, cover the skillet, and cook until melted.
  • Sliced olives or capers can be added for additional Mediterranean flavor.
  • Serve with pasta, mashed potatoes, polenta, roasted vegetables, or crusty Italian bread.
  • Refrigerate leftovers with plenty of sauce in an airtight container for up to 3–4 days or freeze for about 2–3 months.
  • Reheat gently in a covered skillet over low to medium-low heat, adding a splash of water if the sauce becomes too thick.

Nutrition

Find it online: https://thefamilycooking.com/steak-pizzaiola/