steak pizzaiola

For an absolutely delicious easy to make weeknight meal, look no further than this steak pizzaiola recipe that is absolutely delicious.

Steak Pizzaiola Recipe

olive oil

small diced yellow onion

garlic

pinot grigio (optional)

oregano

sea salt and pepper

Place the sliced steak in between 2 pieces of plastic wrap or butchers’ paper and pound using a mallet until it is half as thick as the original slice.  Season with salt and pepper on both sides.

Add olive oil to a large frying pan or rondeau pot over medium heat.

Once the oil begins to lightly smoke add in the steaks and cook for 2 to 2 ½ minutes per side or until browned.  You may have to do this in batches depending on how big the pan is. Remove the steak from the pan.

Add the onions and garlic to the pan and roast for 6-8 minutes or until browned.

Deglaze with wine and cook until most of it has been absorbed, there should be 2 to 3 tablespoons left in the pan.

Add in the tomatoes and stew over medium-low heat for 20 minutes or until the sauce is thick and the tomatoes have broken down.  Season with salt and pepper.

Add the steaks to the top of the tomato sauce, place a lid on and cook for 5 to 6 minutes to warm the steak back up.

Finish by stirring in some fresh oregano and serve.

https://www.youtube.com/watch?v=6mRH-YoHPlw

Weekdays get but if you’re like me and still are wanting to get a great meal on the table for your family then this steak pizzaiola will deliver.  

In addition, the great part about steak pizzaiola is that it uses few ingredients which you are most likely to have already laying around the house.  

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Ingredients for this Recipe:

• 2 8-ounce striploin or sirloin steaks cut in half width wise. 
• 3 tablespoons olive oil
• 1 peeled small diced yellow onion
• 4 finely minced cloves of garlic
• ¾ cup pinot grigio (optional)
• 10-12 peeled, seeded and roughly chopped fresh vine ripe tomatoes (or 2-28 ounce cans san Marzano tomatoes)
• 1 tablespoon fresh oregano
• sea salt and pepper to taste

Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Procedures:

1. Place the sliced steak in between 2 pieces of plastic wrap or butchers’ paper and pound using a mallet until it is half as thick as the original slice.  Season with salt and pepper on both sides. 
2. Add olive oil to a large frying pan or rondeau pot over medium heat.
3. Once the oil begins to lightly smoke add in the steaks and cook for 2 to 2 ½ minutes per side or until browned.  You may have to do this in batches depending on how big the pan is. Remove the steak from the pan.
4. Add the onions and garlic to the pan and roast for 6-8 minutes or until browned.
5. Deglaze with wine and cook until most of it has been absorbed, there should be 2 to 3 tablespoons left in the pan. 
6. Add in the tomatoes and stew over medium-low heat for 20 minutes or until the sauce is thick and the tomatoes have broken down.  Season with salt and pepper.
7. Add the steaks to the top of the tomato sauce, place a lid on and cook for 5 to 6 minutes to warm the steak back up.
8. Finish by stirring in some fresh oregano and serve.

CHEF NOTES:

• Pizza sauce in the Napolitano region of Italy is a simple tomato sauce not the thick tomato paste style pizza sauce that we know in America.
• You can also use cuts such as striploin, beef tenderloin, flank steak or round steak.
• To concasse a tomato cut out the stem and slice an x in the bottom of the tomato.  Boil in water for :45 to :60 seconds and then immediately cool in an ice bath for 3 to 4 minutes.  Remove the skin, slice in half and squeeze out as many seeds as possible and then roughly chop.
• If you are using dry oregano, put it in when the tomatoes go into the pot.

Easy to Make Italian Steak Recipe (a.k.a. Steak Pizzaiola)

Steak pizzaiola is made with seared steak simmered in a tomato sauce chock-full of onions, bell peppers, olives, and capers.

Steak Pizzaiola

sirloin steaks, (about 1-inch thick)

sea salt

black pepper

avocado oil, (divided)

yellow onions, (thinly sliced)

bell peppers, (any color will do, thinly sliced)

garlic, (thinly sliced)

chicken

tomatoes

green olives

capers

Season the steaks with salt and pepper on all sides; let the steaks sit at room temperature for 10 minutes.

In a large, heavy-bottomed skillet, heat 2 tablespoons avocado oil over medium-high heat. Sear the steaks for 2 minutes. Flip and sear for 2 more minutes. Don&#39;t crowd the skillet; cook the steaks in batches if your skillet isn&#39;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 a light salad.

Steak pizzaiola combines peppers, mushrooms, and chuck steaks that are braised until tender in a garlicky tomato-oregano sauce.  Best served with plenty of crusty bread to mop up the delicious pizza-style sauce!

chuck

red bell pepper (sliced)

cremini mushrooms (sliced)

garlic (chopped)

plum tomatoes

dry white wine

beef stock

hot red pepper flakes

salt and pepper (to taste)

basil leaves (chopped)

Pound the chuck steaks to approximately 1/2&quot; thick.

Heat a large heavy pan to a touch higher than medium heat with 2 tablespoons of olive oil.  Pat the steaks very dry and liberally season with salt and pepper on both sides.  Sear the steaks in the hot pan until well browned on both sides then remove the steaks to a plate.

Add the remaining olive oil to the pan along with the mushrooms and peppers. Saute until soft and brown (about 7-10 minutes) then add the garlic and cook for another 2 minutes or until lightly golden.

Add the hot red pepper flakes and cook for another 30 seconds.

Add the beef stock and wine and turn the heat to high for 2 minutes to cook off the alcohol.  After 2 minutes reduce heat to medium-low and add the tomatoes to the pan and stir together.  Bring the sauce to a lively simmer.  Taste test and add salt and pepper to taste along with the dried oregano.

Add the steaks to the pan and cover with the lid. Cook over a low simmer until very tender (90-120 minutes).  Flip the steaks every 30 minutes to ensure even cooking. If the sauce starts to dry out during the braising process, just add a few ounces of water to the pan.

Once the steaks are very tender, turn off the heat and taste test one more time, adjusting salt and pepper if required.  There will be a good amount of fat in the sauce that has risen to the top.  If you like, you can spoon it out, or use paper towels.  Simply lay the paper towels on top of the sauce and lift.  The fat will adhere to the paper towels. Repeat until the sauce looks

Top with fresh basil and serve with grated Pecorino Romano and crusty bread to mop up the amazing sauce.  Enjoy!

I made this today. WOW!! SO delicious. I've learned so much from watching your channel. Been watching since you had less than one thousand subscribers. Every receipe I've made has been wonderful. Continued success to you both.

What a great kid you have. Thanks for the vid. That’s how I make it taught by my parents.

I just made this tonight and it was amazing! I have to admit, I put in waaaay more mushrooms because I love them. Nonetheless, this was so good I'll definitely be making it again!  Thank you, S&amp;P for this recipe! I made another recipe from your show and site previously, and it was also a hit. This has become my first stop for what to make

https://www.youtube.com/watch?v=TH2-DEl00xk

Steak pizzaiola is a super flavorful braised Italian beef dish in a "pizza maker's" tomato sauce.  Any braising cut can be used for this dish.  Thin top round or bottom round steaks work well, but thin chuck steaks are my preferred choice.   The steaks I used in this video weren't as thin as the ones in the accompanying print recipe, making the braise take a little longer than normal.  No matter what, just braise the steaks until tender.  Enjoy!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/steak-pizzaiola/

INGREDIENTS WITH GRAM AMOUNTS 

4 thin boneless or bone-in chuck steaks flattened to 1/2" thick, about 3 pounds (1360g) total
5 tablespoons (70g) olive oil
1 large red bell pepper - sliced
8 ounces cremini mushrooms - sliced
15 cloves garlic - chopped
1 28-ounce can (800g) plum tomatoes
1/2 cup (120g) dry white wine
1/2 cup (120g) low sodium beef stock
1 teaspoon (3g) dried oregano
1/4 teaspoon crushed hot red pepper flakes
salt and pepper - to taste
5 large basil leaves - chopped

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Steak Pizzaiola - Easy and Budget Friendly Dinner

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