Classic Steak Pizzaiola Recipe

Craving a Flavorful Italian Classic?

Are you looking for a hearty, deeply satisfying Italian dish that’s surprisingly easy to make? If you’re searching for a recipe that combines the richness of a perfectly cooked steak with the vibrant, comforting embrace of a rustic tomato sauce, you’ve found it. Steak Pizzaiola, a beloved Italian-American classic, delivers exactly that. This dish transforms humble ingredients into an extraordinary meal, perfect for weeknight dinners or for impressing guests without a fuss. It’s a testament to how simple, quality ingredients, when treated with respect, can create culinary magic. But is it truly as simple as it looks? Absolutely. This recipe is designed to guide you through each step, ensuring a tender, juicy steak bathed in a flavorful, aromatic sauce that sings with Mediterranean spirit.

Steak Pizzaiola Ingredients

The magic of Steak Pizzaiola lies in its vibrant, fresh ingredients. We aim for a balance of savory steak, the sweet tang of tomatoes, and the aromatic punch of garlic and herbs. Here’s what you’ll need:

Steak Options

• Steak: 1.5 lbs of your favorite cut, such as sirloin, New York strip, ribeye, or even a tender flank steak. For pizzaiola, a cut with good marbling will yield the most tender and flavorful results. If using flank steak, slice it against the grain after cooking for maximum tenderness. Aim for steaks about 1-1.5 inches thick.
• Olive Oil: 2 tablespoons (plus more for searing steak). Use a good quality extra virgin olive oil for the best flavor.

Aromatics

• Onion: 1 medium yellow or sweet onion, finely chopped. The sweetness of the onion mellows and complements the tomato sauce beautifully.
• Garlic: 4-6 cloves, minced. Don’t be shy with the garlic; it’s crucial for that authentic Italian flavor.

Sauce Base

• Crushed Tomatoes: 1 (28 ounce) can. San Marzano tomatoes are ideal if you can find them for their natural sweetness and lower acidity, but any good quality crushed tomatoes will work.
• Tomato Paste: 2 tablespoons. This adds a concentrated depth of tomato flavor.
• Beef Broth or Red Wine: 1/2 cup. Red wine adds a fantastic complexity, but beef broth works wonderfully too. (For a non-alcoholic version, use more broth.)

Herbs and Seasonings

• Dried Oregano: 1 teaspoon. The quintessential herb for Italian cooking.
• Dried Basil: 1 teaspoon. Adds a fragrant, slightly sweet note. Fresh basil can be added at the end.
• Red Pepper Flakes: 1/4 teaspoon (or more, to taste). For a subtle warmth and kick.
• Salt and Freshly Ground Black Pepper: To taste. Season generously at each stage.

Optional Enhancements

• Fresh Parsley: Chopped, for garnish. Adds a burst of freshness.
• Parmesan Cheese: Grated, for serving. A classic Italian finish.
• Mushrooms: Sliced mushrooms can be sautéed with the onions for an earthy addition.
• Bell Peppers: Sliced bell peppers (red or green) can add sweetness and texture.

Timing is Everything

This recipe is designed for efficiency without sacrificing flavor. While some recipes might take hours, Steak Pizzaiola offers a rich, comforting meal in a fraction of the time.

This timing is generally considered quick to moderate for a steak dish, especially considering the incorporated sauce. Many slow-cooked steak dishes can take hours, making this a fantastic weeknight-friendly option.

Step-by-Step Instructions

Step 1: Prep the Steak

Pat your steak completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt and freshly ground black pepper. Let the steak sit at room temperature for about 15-20 minutes before cooking. This helps it cook more evenly.

Step 2: Sauté Aromatics

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Build the Sauce

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens its flavor. Pour in the beef broth or red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.

Step 4: Simmer the Sauce

Add the crushed tomatoes, dried oregano, dried basil, and red pepper flakes to the skillet. Stir everything to combine. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This allows the flavors to meld and the sauce to thicken slightly. Taste and adjust salt and pepper as needed.

Step 5: Sear the Steak

While the sauce simmers, heat a separate skillet (or wipe out the one you used for the aromatics if it’s large enough) over medium-high heat with a tablespoon of olive oil or your preferred cooking fat. Once shimmering hot, add the seasoned steak. Sear for 3-5 minutes per side for medium-rare, or longer depending on your desired doneness and steak thickness. Avoid overcrowding the pan; cook in batches if necessary.

Step 6: Finish and Serve

Once the steak is seared to your liking, remove it from the pan and let it rest for 5-10 minutes on a cutting board. Then, slice it against the grain if necessary. Spoon the rich tomato sauce over the rested steak. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve immediately.

Nutritional Information

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.)

• Calories: Approximately 450-600 per serving (depending on steak cut and fat content)
• Protein: 35-50g
• Fat: 25-40g (varying with steak cut)
• Carbohydrates: 10-15g
• Fiber: 3-5g

Healthier Alternatives

To make this dish even lighter, consider these swaps:

• Steak Cut: Opt for leaner cuts like sirloin tip or flank steak. Trim any visible fat before cooking.
• Oil: Use a non-stick cooking spray or a minimal amount of heart-healthy oil like avocado oil for searing.
• Broth: Use low-sodium vegetable broth or water instead of beef broth or wine.
• Added Veggies: Load up the sauce with extra vegetables like zucchini, bell peppers, or spinach for added nutrients and volume.

Serving Suggestions

Steak Pizzaiola is incredibly versatile. Here are a few ideas to complete your meal:

• Pasta: Serve over a bed of spaghetti, linguine, or penne.
• Polenta: Creamy polenta is a wonderfully comforting base.
• Crusty Bread: Essential for soaking up that delicious sauce! A good Italian bread or baguette is perfect.
• Roasted Vegetables: Alongside, try roasted broccoli, asparagus, or a simple mixed green salad.

Common Mistakes to Avoid

To ensure your Steak Pizzaiola is a success:

• Overcooking the Steak: A quick sear is all that’s needed, as it will continue to cook slightly in the sauce.
• Not Resting the Steak: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Burning the Garlic: Garlic burns quickly over high heat. Add it towards the end of sautéing aromatics and watch it carefully.
• Undersalting: Season your steak and sauce adequately at different stages for optimal flavor.

Storing Your Masterpiece

Leftover Steak Pizzaiola can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen overnight, making it just as delicious, if not more so, the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

The Final Taste

This Classic Steak Pizzaiola recipe is more than just a meal; it’s an experience. It’s about bringing the comforting, bold flavors of Italy to your table with a dish that’s both impressive and incredibly approachable. The tender steak, enveloped in a rich, herb-infused tomato sauce, is a symphony of tastes and textures that will leave you and your loved ones asking for seconds. It’s a testament to simple ingredients and straightforward cooking methods yielding spectacular results. So gather your ingredients, preheat your skillet, and get ready to create a new favorite.

Frequently Asked Questions

***What kind of steak is best for pizzaiola?***

Sirloin, New York strip, and ribeye are excellent choices due to their marbling and tenderness. Flank steak is also a good option, but ensure you slice it thinly against the grain after cooking.

***Can I make Steak Pizzaiola with chicken or pork?***

Yes, you can adapt this recipe using chicken breasts or pork tenderloin. Adjust the cooking times accordingly, ensuring the meat is cooked through before simmering in the sauce.

***How do I make the sauce spicier?***

Increase the amount of red pepper flakes, or add a pinch of cayenne pepper or a finely chopped fresh chili pepper to the sauce while it simmers.

***Can I prepare the sauce ahead of time?***

Absolutely! The sauce can be made a day or two in advance and stored in the refrigerator. Reheat it gently before searing your steak and finishing the dish.

***What if I don’t have red wine?***

Beef broth, chicken broth, or even just water can be used instead of red wine. For a richer flavor, a splash of balsamic vinegar can also be added to the broth to mimic some of the wine’s complexity.