Steak Pizzaiola

Seared steaks simmered briefly in a quick tomato sauce with garlic, oregano and sweet peppers, the way a pizza maker would sauce them. Serves 4.

Seared steaks in a tomato, pepper and garlic sauce in a skillet with basil and bread
  • Prep 15 min
  • Cook 25 min
  • Total 40 min
  • Yield 4 servings

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Pizzaiola means in the style of the pizza maker, and the sauce is everything you would put on a Neapolitan pizza: tomatoes, garlic, oregano and olive oil. Steaks are seared hard, then finished in the sauce so they pick up its flavor.

It is a weeknight favorite in Italian-American homes, served with crusty bread to mop up the sauce or over pasta.

Ingredients

  • 4 boneless sirloin or ribeye steaks, about 3/4 inch thick (2 pounds total)
  • Salt and black pepper
  • 3 tablespoons olive oil, divided
  • 1 red or green bell pepper, sliced
  • 1 small onion, sliced
  • 4 cloves garlic, sliced
  • 1/2 cup dry red wine
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons chopped fresh basil or parsley

Instructions

  1. Season and sear. Pat the steaks dry and season with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat and sear the steaks for 2 minutes per side. Move to a plate.
  2. Cook the vegetables. Lower the heat to medium, add the remaining oil, the pepper and onion, and cook for 5 minutes. Add the garlic and cook 1 minute.
  3. Make the sauce. Pour in the wine and simmer for 1 minute, scraping up the browned bits. Add the tomatoes, oregano and pepper flakes and simmer for 10 minutes.
  4. Finish the steaks. Return the steaks and their juices to the pan, spoon sauce over them and simmer for 3 to 5 minutes, until done to your liking (130°F for medium-rare).
  5. Serve. Sprinkle with basil and serve with bread or pasta.

Tips

  • Thin steaks keep the simmering time short so the meat stays tender.
  • Leftover sauce is excellent over pasta.

Questions about this recipe

What cut of steak is best for pizzaiola?
Sirloin, ribeye or strip steaks about 3/4 inch thick.
Can I make it without wine?
Yes; use beef broth in place of the wine.

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