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.

Naturally gluten-freeDairy-freeLow-carbHigh-proteinPaleoNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 15 min
  • Cook 25 min
  • Total 40 min
  • Yield 4 servings
  • Level Easy

Updated

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Seared steaks in a tomato, pepper and garlic sauce in a skillet with basil and bread

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.

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.

Nutrition per serving (estimated)

540Calories
21 gCarbohydrates
5 gFiber
16 gNet carbs
53 gProtein
27 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carbHigh-proteinGluten-freeDairy-freePaleo-friendlyNo added sugar

Tips

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

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Leftover sauce is excellent over pasta. Reheat gently in the sauce.

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.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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