Steak Pizzaiola (Edit recipe)

Steak pizzaiola is a classic Italian dish made from simple ingredients. This hearty recipe is a comforting meal that is perfect for a weeknight meal or when you entertain guests.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	191
Fat:	10 g
Carbohydrates:	1 g
Protein:	24 g
Cholesterol:	80 g
Sodium:	618 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 4

Ingredients

4 whole Sirloin Steak, (approximately 1.5 - 2 lbs)
2 tsp Kosher Salt, (plus a pinch for the sauce)
1 tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, large
28 oz Crushed Tomatoes
2 tsp dried Oregano

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First, place one or two steaks in a large zip top bag and pound to 1/4 - 1/2 inch thickness using a meat mallet or a rolling pin. Repeat with the remaining steaks.
Season the steaks on both sides with the salt and pepper and let them sit for 15 minutes to rest.
While the steaks are resting, crush the garlic cloves and heat a large skillet over medium heat on the stovetop.
Add the extra virgin olive oil to the hot skillet and sear them, working one or two at a time, for 1-2 minutes on each side till well browned. Remove the steaks to rest on a plate and repeat with the remaining pieces of meat.
Add the crushed garlic cloves and dried oregano to the pan and saute for 30-60 seconds until fragrant.
Stir in the crushed tomatoes and a pinch of salt and scrape the bottom of the pan to remove any stuck on bits.
Add the steaks back to the skillet and reduce the heat to medium low. Spoon the sauce over the steaks so they are mostly covered and let the steaks simmer for 5-7 minutes until they reach the desired doneness.

Notes

Beef - A less expensive cut of beef, like sirloin steak is most common. Top, bottom or eye of round steak are also less expensive options. Beef tenderloin, NY strip or ribeye can also be used for something nicer. Tomatoes - Whole peeled tomatoes can be used for a chunkier sauce and tomato puree for a slightly thicker more rich sauce. Leftover pizza sauce can also be used. You will need about 3-4 cups. Veggies - Onions, olives, bell peppers or mushrooms can be sautéed with the garlic for extra veggies. Cheese - Sprinkle mozzarella, provolone or fontina over the finished dish and melt it under the broiler in the oven.. Another option is to serve the finished pizzaiola garnished with a sprinkling of parmesan or pecorino cheese. Spicy - Add a big pinch or two of crushed red pepper flakes to the garlic. Meat - Pizzaiola can be made with veal, chicken or pork.