Classic Steak Pizzaiola Recipe

Craving a Hearty, Flavorful Italian Classic?

Are you looking for a weeknight dinner that feels like a special occasion, yet is surprisingly easy to make? If so, you’re in the right place! Steak Pizzaiola, a dish that translates to “Steak in the style of the pizza maker,” hails from Naples and offers a comforting embrace of tender steak swimming in a robust, herb-infused tomato sauce. On average, restaurant-style Italian steak dishes can be pricey and time-consuming. However, this classic Steak Pizzaiola recipe delivers all that authentic, bold Mediterranean flavor and satisfying heartiness right in your own kitchen, clocking in at under an hour. Get ready to transform simple ingredients into a culinary masterpiece that will have everyone asking for seconds.

Ingredients for Classic Steak Pizzaiola

The magic of Steak Pizzaiola lies in its harmonious blend of quality ingredients. We aim for depth of flavor, a tender steak, and a sauce that sings with Mediterranean notes.

• 2 (8-10 ounce) Ribeye or Sirloin Steaks: Look for steaks about 1-1.5 inches thick for optimal searing and juiciness. Ribeye offers rich marbling for ultimate tenderness, while sirloin provides a leaner yet flavorful option.
• 2 tablespoons Olive Oil: Extra virgin olive oil adds a fruity, peppery note that enhances the Italian character.
• 1 medium Yellow Onion, thinly sliced: Sweet and slightly pungent, it forms the savory base of our sauce.
• 4 cloves Garlic, minced: The pungent heart of Italian cooking, its aroma will fill your kitchen.
• 1 (28 ounce) can Crushed Tomatoes: Choose a good quality brand for the best tomato flavor. This forms the luscious base of our pizzaiola sauce.
• 1 teaspoon Dried Oregano: Its earthy, slightly minty flavor is quintessential in this dish.
• 1 teaspoon Dried Basil: Adds a sweet, aromatic counterpoint to the savory elements.
• 1/2 teaspoon Red Pepper Flakes (optional): For a gentle kiss of heat that awakens the palate.
• 1/4 cup Dry Red Wine (optional): Adds complexity and depth to the sauce. A Chianti or Merlot works well.
• Salt and freshly ground Black Pepper, to taste: Essential for seasoning and bringing out all the flavors.
• Fresh Parsley, chopped (for garnish): Adds a burst of freshness and vibrant color.
• Optional additions: 1/4 cup sliced Kalamata olives or chopped capers for a briny kick.

Timing is Everything

Compared to many slow-cooked Italian entrees, Steak Pizzaiola is remarkably quick. While an average Italian steak recipe might take over an hour, this dish is ready in under 45 minutes, making it a perfect choice for busy evenings without compromising on authentic flavor.

Step-by-Step Guide

Follow these simple steps to create a truly memorable Steak Pizzaiola.

Step 1: Prepare the Steak

Pat your steaks thoroughly dry with paper towels. This step is crucial for achieving a beautiful, flavorful sear. Season them generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it will build the foundation of flavor for the entire dish.

Step 2: Sauté the Aromatics

Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the thinly sliced onion and cook until softened and lightly caramelized, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.

Step 3: Simmer the Sauce

Pour in the crushed tomatoes, dried oregano, dried basil, and red wine (if using). Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it gently bubble for about 10-15 minutes. This allows the flavors to meld beautifully. Taste and adjust seasoning with salt and pepper as needed. If you’re adding olives or capers, stir them in now.

Step 4: Cook the Steak

While the sauce simmers, if your skillet is large enough, you can sear the steak in the same pan before making the sauce. Alternately, heat a separate skillet over medium-high heat with a tablespoon of oil. Sear the seasoned steaks for 3-4 minutes per side for medium-rare, or longer to your desired doneness. The goal is to get a lovely brown crust.

Step 5: Combine and Finish

Once the steak is seared to your liking, nestle the steaks directly into the simmering tomato sauce in the skillet. Spoon some of the sauce over the top of the steaks. If your skillet is oven-safe, you can place it in a preheated oven at 375°F (190°C) for 5-10 minutes to finish cooking and allow the flavors to meld further. Otherwise, cover the skillet and let it simmer gently on the stovetop for the same amount of time, ensuring the steak is cooked through to your preferred temperature.

Nutritional Information (Approximate per serving, based on 4 servings)

• Calories: 450-550 (depending on steak cut and fat content)
• Protein: 35-50g
• Fat: 25-35g
• Carbohydrates: 15-20g
• Fiber: 3-5g
• Sodium: Varies based on added salt and canned tomatoes

Please note that these are approximate values and can vary significantly based on the specific ingredients and portion sizes used.

Healthier Alternatives

Steak Pizzaiola can be made healthier without sacrificing its delicious character:

• Leaner Steak Cuts: Opt for flank steak, top round, or even lean chicken breast or pork tenderloin. Adjust cooking times accordingly.
• Reduced Sodium Tomatoes: Use low-sodium canned tomatoes or crushed tomatoes with no added salt.
• Less Oil: Use cooking spray or a minimal amount of heart-healthy oil like avocado oil.
• Add More Veggies: Bulk up the sauce with diced bell peppers (any color), mushrooms, or zucchini for added fiber and nutrients.
• Skip the Wine: If you’re avoiding alcohol, omit the wine or replace it with a splash of low-sodium vegetable or beef broth.

Serving Suggestions

This robust dish pairs beautifully with:

• Crusty Italian Bread: Perfect for soaking up that incredible sauce.
• Pasta: Linguine, spaghetti, or penne are classic choices.
• Creamy Polenta: A comforting and luxurious side.
• Steamed or Roasted Vegetables: Broccoli, asparagus, or green beans add a fresh contrast.
• Simple Green Salad: A light salad with a vinaigrette balances the richness.

Common Mistakes to Avoid

• Not Drying the Steak: A wet steak will steam instead of sear, leading to a pale, less flavorful crust.
• Overcrowding the Pan: If searing steaks in batches, ensure you have enough space in the pan for a proper sear.
• Burning the Garlic: Garlic cooks very quickly. Add it towards the end of sautéing aromatics and cook until just fragrant.
• Under-seasoning: Steak and sauce need ample salt and pepper to bring out their best flavors.
• Overcooking the Steak: Especially with thinner cuts or if finishing in the oven, keep a close eye on the steak’s internal temperature.

Storing Your Steak Pizzaiola

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 quite delicious as leftovers. Reheat gently on the stovetop or in the microwave, ensuring the steak is heated through without becoming tough. It’s best to reheat the steak in its sauce.

Frequently Asked Questions

How to Make the Best Steak Pizzaiola Recipe

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• Author: Chef Emy

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Description

For extra flavor, marinate the steaks in olive oil, garlic, and herbs for 30 minutes before cooking.Add a dash of red pepper flakes for some heat.

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Ingredients

Scale 1x2x3x

• 4 boneless ribeye or flank steaks
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 can (14 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese (optional)

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Instructions

Notes

For extra flavor, marinate the steaks in olive oil, garlic, and herbs for 30 minutes before cooking.Add a dash of red pepper flakes for some heat.