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.
Servings: 4
Equipment
- Skillet Large with Lid
Ingredients
- 2 sirloin steaks or ribeye, cut in half widthwise, 8 ounces each, or 4 thin-cut sirloin or ribeye steaks
- 2 Teaspoons salt
- 1 Teaspoon black pepper
- 2 Tablespoons olive oil
- 1 yellow onion small, diced
- 3 Cloves garlic minced
- 1 Teaspoon dried oregano
- ¼ Teaspoon crushed red pepper flakes
- ¼ Cup dry white wine
- 18 Ounces cherry tomatoes whole
- 10 Ounces tomato puree
- ½ Cup Castelvetrano olives pitted, no brine
To Garnish:
- fresh basil finely chopped
Instructions
- Pat the steaks dry with paper towels and season each side with salt and pepper.
- Heat the olive oil in a large skillet or pan with a lid over a high heat.
- Add and sear your steaks until browned on each side, 2 to 3 minutes per side, but not fully cooked through. Use the lid to semi-cover the pan if there is a lot of splatter, leaving some room for steam to escape.
- Once browned, set it aside on a plate.
- Reduce the heat to medium, and add the onion, cooking until slightly browned, 3 to 4 minutes.
- Add the garlic, oregano and crushed red pepper flakes, sauteing for at least 1 minute until fragrant.
- Add the whole cherry tomatoes and cook until they just begin to blister, around 5 minutes.
- Turn the heat back up to high, and deglaze the pan with the wine, cooking until the alcohol has evaporated, 2 to 3 minutes.
- Add the tomato puree and olives, stirring to combine and bring to a simmer.
- Cook to combine the flavors for 5 to 8 minutes.
- Season the sauce to taste before adding the steak back to the pan.
- Spoon the sauce over the steaks, cover with a lid, and simmer for about 2 minutes, until heated through.
- If you like your steak medium-rare, remove from the heat after 2 minutes. If you prefer the steak more cooked through, leave it in for a total of 6 minutes.
- Garnish with freshly chopped basil and serve, perhaps with a side of crusty bread or some polenta.
Notes
Don't overcook the steak: Sear it for a couple of minutes only. You're only browning it and then reheating it through again so there’s no need to fully cook it in the first step.
Steak doneness: If you like your steak more done, leave it in the sauce at the end for about 6 minutes.
Watch your teeth! Use pitted olives or warn people the olives are unpitted if using those.
Steak doneness: If you like your steak more done, leave it in the sauce at the end for about 6 minutes.
Watch your teeth! Use pitted olives or warn people the olives are unpitted if using those.
Nutrition
Calories: 292kcal | Carbohydrates: 16g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 1264mg | Potassium: 1042mg | Fiber: 3g | Sugar: 8g | Vitamin A: 989IU | Vitamin C: 39mg | Calcium: 73mg | Iron: 4mg
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