Description
Steak Pizzaiola is a classic Italian-inspired dish featuring seared sirloin or ribeye steaks simmered in a flavorful tomato sauce with garlic, onions, olives, and herbs. This hearty one-pan meal boasts robust Mediterranean flavors, perfect for a quick yet impressive dinner.
Ingredients
Steak
- 2 sirloin steaks or ribeye steaks, 8 ounces each (can be 4 thin-cut steaks)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ cup beef broth
- 18 ounces whole cherry tomatoes
- 10 ounces tomato puree
- ½ cup Castelvetrano olives, pitted, no brine
- Fresh basil, finely chopped, for garnish
Instructions
- Season the steaks: Pat steaks dry with paper towels and season both sides evenly with salt and black pepper to enhance flavor and aid in browning.
- Heat the pan: Place a large skillet or pan with a lid over high heat and add the olive oil. Allow the oil to heat until shimmering.
- Sear the steaks: Add the steaks to the hot pan and sear for 2 to 3 minutes on each side until browned but not fully cooked through. Use the lid partially to control splatter and allow steam to escape.
- Set steaks aside: Once browned, transfer steaks to a plate to rest while preparing the sauce.
- Brown the onions: Reduce heat to medium and add diced onions to the skillet; cook until slightly browned and softened, about 3 to 4 minutes.
- Sauté aromatics: Add minced garlic, dried oregano, and crushed red pepper flakes to the onions. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Blister the tomatoes: Add whole cherry tomatoes and cook until they start to blister and release juices, approximately 5 minutes.
- Deglaze the pan: Increase heat back to high, add beef broth to the pan, and scrape up any browned bits from the bottom. Cook for 2 to 3 minutes until the broth evaporates and liquid reduces slightly.
- Combine sauce ingredients: Stir in tomato puree and Castelvetrano olives, then bring the mixture to a simmer, letting flavors meld for 5 to 8 minutes.
- Season the sauce: Taste and adjust seasoning if needed before returning the steaks to the pan.
- Simmer steaks in sauce: Nestle steaks into the sauce, spoon sauce over them, cover with the lid, and simmer gently for 2 minutes to heat steaks through for medium-rare doneness. For more well-done, continue cooking for a total of 6 minutes.
- Serve: Remove from heat, garnish with freshly chopped basil, and serve immediately. This dish pairs wonderfully with crusty bread or creamy polenta.
Notes
- Using thin-cut steaks allows for quicker cooking and easier searing.
- Castelvetrano olives provide a mild, buttery flavor; they can be substituted with green olives if unavailable.
- Adjust crushed red pepper flakes to control the spice level.
- For best results, use ripe, fresh cherry tomatoes to enhance the sauce’s sweetness.
- Resting the steaks before simmering helps retain juiciness and tenderness.
- This dish can be paired with a simple green salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
