Steak Pizzaiola

Steak pizzaiola pairs juicy steak with a tangy tomato sauce that includes aromatic garlic and herbs, briny olives and juicy cherry tomatoes for a super-flavorful dish.    

Confirmed carnivores might also enjoy Swiss steak, Italian steak, hibachi steak, or this more unusual coffee-rubbed steak.

Why You’ll Love It           

Easy to make: Everything is cooked in just one pan. You’ll sear the steak, prepare the sauce in the same pan and add the steak back in and braise it briefly. This one-pot dish is really simple to whip up.
Delicious flavors: Tangy tomatoes, fragrant oregano and garlic, a splash of white wine, briny olives, and of course juicy steak, make this is really tasty meal.
Pairs with anything: Pasta, polenta, rice, mashed potatoes, bread – take your pick!
Gluten-free and dairy-free: The recipe doesn’t contain gluten or dairy ingredients.

Pizzaiola Steak Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Steak: I like to use sirloin or rib eye steak. You can use any cut you prefer, perhaps a flank steak or filet mignon.
Garlic: Fresh is best.
Olive oil: To sear the steak.
Cherry tomatoes: Or grape tomatoes. You leave them whole to make this dish.
Tomato puree: The basis of the sauce. You can use passata (sieved tomatoes) or tomato puree. I like San Marzano tomatoes in mine.
Castelvetrano olives: Prized for their mild, buttery flavor and lack of bitterness, these olives are perfect for steak pizzaiola. (I love this brand!)
Dried oregano: Goes well with the tomato flavors and adds more of a pizza sauce-like taste.
White wine: Sauvignon blanc or pinot grigio would work well.
Onion: Just a small one is fine. Onion adds both sweet and savory flavors to this dish.

How to Make Steak Pizzaiola

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sear the steak: Pat the steaks on paper towels to remove any moisture. Season them with salt and black pepper and sear on both sides in a large frying pan or skillet, then remove the steaks to a plate.
Start the sauce: Cook the onion over a medium heat and then add garlic, oregano and red pepper flakes, cooking until fragrant. Add the whole tomatoes and cook until lightly blistered.
Deglaze the pan: Add the wine and cook until evaporated.
Finish the pizzaiola sauce: Add the tomato puree and olives and simmer for a few minutes over a low heat.
Add the steak: Return the steak to the pan and continue cooking until medium rare or done to your liking.
Serve and enjoy: Serve hot, garnished with fresh basil.

Substitutions and Variations

Steak: Chicken breasts, legs or thighs, veal, pork or fish are other proteins you can use instead of steak. If you’re cooking with veal, pork or fish, remember these tend to cook a lot faster, so make sure to adjust your cooking time to prevent overcooking.
Tomato puree: You can always replace the crushed tomatoes with marinara sauce or add a little tomato paste for a bolder flavor. Taste your sauce before adding salt and pepper, as it might not need it.
Olives: Use regular green olives. Any kind will work (save the blue cheese stuffed ones for a martini though!) Alternatively, replace the olives with 2 tablespoons of capers if you aren’t a fan of olives but still want a briny element in your dish.
Use braising steak: If you want to use a cheaper cut of steak such as chuck steak or top round steak, follow the searing directions but cook the steak in the sauce for at least 45 minutes to an hour or until it’s fork tender.
Olive oil: Use canola oil or your preferred cooking oil instead.
Add vegetables: Bell peppers, mushrooms or peas would work in the sauce.
Alcohol-free: Substitute low sodium broth or a mix of half red vinegar and half water.
Add smokiness: Use your grill to char the steaks.

Serving Suggestions

Appetizers: Begin your meal with a tuna and orzo salad or one of these chilled appetizers.
Side dishes: Polenta, mashed potatoes, rice, pasta, or crusty bread are good side dish options. 
Desserts: Finish off with these Italian cream buns.

How to Store Carne alla Pizzaiola

Store: Keep the cooled steak in an airtight container for up to 3 days in the refrigerator.
Freeze: Put leftovers in a freezer-safe airtight container. Place a piece of plastic wrap on top to create a seal, then put on the lid. You can keep the steak in the freezer for up to 2 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Microwave for about a minute or until it reaches the desired temperature.