If you’re looking for a classic Italian dish with a hearty twist, then look no further than Steak Pizzaiola. This dish is a perfect blend of tender steak, tangy tomato sauce, and aromatic herbs that will leave your taste buds craving more.
The origin of Steak Pizzaiola can be traced back to Naples, Italy, where it was a popular dish among the working-class population. The dish was traditionally made with cheaper cuts of meat, but in modern times, it has been elevated to new heights by using premium cuts of steak.
The secret to a delicious Steak Pizzaiola lies in the sauce. A rich and flavorful tomato sauce infused with garlic, oregano, and basil serves as the perfect accompaniment to the tender steak. This dish is best served hot, straight out of the oven, with a generous helping of fresh Parmesan cheese.
Whether you’re hosting a dinner party or simply want to indulge in a hearty meal, Steak Pizzaiola is a surefire way to impress your guests or satisfy your own cravings. So why not give this Italian classic a try and add it to your recipe collection? Your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
- 4 boneless sirloin steaks, about 1-inch thick
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons avocado oil, divided
- 2 yellow onions, thinly sliced
- 2 bell peppers, any color will do, thinly sliced
- 1 teaspoon sea salt
- 4 cloves garlic, thinly sliced
- ¼ cup white wine, or chicken broth if you would prefer not to use alcohol
- 28-ounce can of crushed tomatoes
- 1 cup pitted green olives
- 2 tablespoons capers
- Season the steaks with salt and pepper on all sides; let the steaks sit at room temperature for about 10 minutes.
- In a large, heavy-bottomed skillet, heat 2 tablespoons of avocado oil over medium-high heat
- Sear the steaks for 2 minutes. Flip and sear for 2 more minutes. Don’t crowd the skillet; cook the steaks in batches if your skillet isn’t big enough.
- Remove the steaks from the pan and set aside on a plate; keep them covered.
- Add the remainder of the avocado oil to the pan.
- Add the onions and bell peppers to the pan. Season with salt and sauté until softened, about 5 minutes, frequently stirring.
- Stir in the garlic and cook for 15 seconds or until fragrant.
- Add the wine to the pan. Stir to scrape up any browned bits off the bottom and sides of the pan and into the sauce. Let the wine cook until it evaporates, about 30 seconds.
- Add the crushed tomatoes, olives, and capers.
- Bring the sauce to a boil; then reduce the heat to a steady simmer.
- Add the steaks to the pan and cook for 3 minutes.
- Flip the steaks and cook for an additional 2 minutes.
- Remove from heat and transfer the steaks and sauce to a serving platter.
- Serve hot with crusty bread, pasta, and/or a light salad.
- Large Skillet
- Chef KnifeMea
- t Mallet
- Measuring Spoons
STEAK PIZZAIOLA RECIPE’S NOTES
- Sirloin Steaks: Each steak should be boneless and 1 inch thick, at the most, and weigh about 4 to 5 ounces each. If the steaks are thicker, use a meat mallet to pound them down.
- Refrain from crowding the pan when searing the steaks because the steaks will not sear properly and will likely be tough and chewy.
- Avocado Oil: I prefer using this oil for searing and sauteeing, but feel free to use vegetable oil, canola oil, or any other cooking oil with a high smoke point.
- White Wine: I suggest using your favorite drinking white wine. Pinot Grigio or Chardonnay are my favorite choices. If you don’t want to use wine, you can use chicken broth in its place.
- When finishing the steak in the tomato sauce, cook over medium-low to low heat. You want the sauce to be just simmering.
Serving: 8 ounces | Calories: 414 kcal | Carbohydrates: 26 g | Protein: 30 g | Fat: 22 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Cholesterol: 69 mg | Sodium: 2714 mg | Potassium: 1218 mg | Fiber: 7 g | Sugar: 14 g | Vitamin A: 2432 IU | Vitamin C: 99 mg | Calcium: 144 mg | Iron: 5 mg | Net Carbs: 19 g