Steak Pizzaiola: A Delicious and Authentic Italian Recipe

Steak Pizzaiola, a dish that sings of sun-drenched Italian kitchens and the comforting aroma of simmering tomatoes, is about to become your new weeknight hero. Imagine tender, juicy steak, braised to perfection in a vibrant, flavorful tomato sauce, infused with garlic, oregano, and a hint of chili. Are you drooling yet? I know I am just thinking about it!

This rustic dish, whose name translates to “pizza-maker style,” evokes the simple, yet profound flavors of Neapolitan pizza. While its exact origins are debated, Steak Pizzaiola is believed to have emerged as a clever way to utilize readily available ingredients and transform humble cuts of beef into a culinary masterpiece. It’s a testament to Italian resourcefulness and the art of making something extraordinary from the ordinary.

What’s not to love? The combination of tender steak and the bright, acidic tomato sauce is simply irresistible. It’s a dish that’s both comforting and exciting, perfect for a cozy family dinner or a casual gathering with friends. Plus, it’s surprisingly easy to make! The beauty of Steak Pizzaiola lies in its simplicity – a few quality ingredients, a little patience, and you’ll have a restaurant-worthy meal on your table in no time. Get ready to experience a taste of Italy that will leave you wanting more!

Ingredients:

• For the Steak:
• 4 (6-8 ounce) beef steaks (such as sirloin, ribeye, or New York strip), about 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• For the Pizzaiola Sauce:
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 tablespoon tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• For Serving (Optional):
• Fresh basil leaves, chopped
• Grated Parmesan cheese
• Crusty bread, for serving

Preparing the Steak:

1. Prepare the Steaks: Pat the steaks dry with paper towels. This is crucial for getting a good sear. Drying them removes excess moisture, allowing the Maillard reaction (browning) to occur more effectively.
2. Season the Steaks: In a small bowl, combine the salt, pepper, garlic powder, and red pepper flakes (if using). Generously season both sides of each steak with this mixture. Make sure to press the seasoning into the meat so it adheres well.

Making the Pizzaiola Sauce:

1. Sauté the Aromatics: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Be careful not to burn the garlic, as it can become bitter. Reduce the heat if necessary.
2. Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, red pepper flakes (if using), salt, pepper, tomato paste, and sugar (if using). Bring the sauce to a simmer.
3. Simmer the Sauce: Reduce the heat to low, cover the skillet, and simmer the sauce for at least 30 minutes, or up to an hour, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together. Taste and adjust the seasonings as needed. If the sauce is too acidic, add a pinch more sugar. If it needs more depth, add a little more tomato paste.

Cooking the Steak and Combining with the Sauce:

1. Sear the Steaks: While the sauce is simmering, heat the remaining 2 tablespoons of olive oil in a separate large skillet over medium-high heat. Once the oil is shimmering and almost smoking, carefully add the seasoned steaks to the hot skillet. Make sure not to overcrowd the pan; if necessary, cook the steaks in batches.
2. Sear for a Crust: Sear the steaks for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C); and for medium-well, aim for 145-155°F (63-68°C). A good sear is crucial for flavor and texture.
3. Add Steaks to Sauce: Once the steaks are seared to your liking, carefully transfer them to the skillet with the simmering pizzaiola sauce. Nestle the steaks into the sauce, ensuring they are mostly submerged.
4. Simmer Together: Cover the skillet and continue to simmer for another 5-10 minutes, or until the steaks reach your desired internal temperature and are heated through. This allows the steaks to absorb the flavors of the sauce and become incredibly tender.
5. Rest the Steaks (Important!): Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Serving the Steak Pizzaiola:

1. Slice the Steaks: After resting, slice the steaks against the grain into thin strips. This makes them easier to eat and enhances their tenderness.
2. Serve: Spoon a generous amount of pizzaiola sauce onto plates. Arrange the sliced steak over the sauce.
3. Garnish (Optional): Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
4. Serve with Bread: Serve immediately with crusty bread for soaking up the delicious sauce. A side of pasta or roasted vegetables would also complement this dish nicely.

Tips for the Best Steak Pizzaiola:

• Choose the Right Cut of Steak: While sirloin, ribeye, and New York strip are all excellent choices, you can also use other cuts like flank steak or skirt steak. Just be sure to adjust the cooking time accordingly.
• Don’t Overcrowd the Pan: Overcrowding the pan when searing the steaks will lower the temperature of the oil and prevent them from browning properly. Cook the steaks in batches if necessary.
• Use High-Quality Tomatoes: The quality of the tomatoes will greatly impact the flavor of the sauce. Look for canned crushed tomatoes and tomato sauce that are made with ripe, flavorful tomatoes. San Marzano tomatoes are a great option if you can find them.
• Simmer the Sauce Long Enough: Simmering the sauce for at least 30 minutes allows the flavors to meld together and develop a richer, more complex taste. Don’t rush this step!
• Don’t Overcook the Steaks: Overcooked steak is tough and dry. Use a meat thermometer to ensure that the steaks are cooked to your desired level of doneness.
• Rest the Steaks: Resting the steaks after cooking is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
• Adjust Seasonings to Taste: Taste the sauce and adjust the seasonings as needed. Don’t be afraid to add more salt, pepper, oregano, basil, or red pepper flakes to suit your preferences.
• Make it Ahead: The pizzaiola sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for a weeknight meal. Simply reheat the sauce and sear the steaks when you’re ready to eat.
• Add Vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, mushrooms, or zucchini. Sauté them along with the onions and garlic.
• Wine Pairing: A medium-bodied red wine, such as Chianti or Sangiovese, pairs well with Steak Pizzaiola.

Variations:

• Spicy Steak Pizzaiola: Add more red pepper flakes to the sauce for a spicier kick. You can also add a pinch of cayenne pepper.
• Steak Pizzaiola with Olives and Capers: Add a handful of Kalamata olives and capers to the sauce for a briny, Mediterranean twist.
• Steak Pizzaiola with Mushrooms: Sauté sliced mushrooms along with the onions and garlic for a heartier sauce.
• Steak Pizzaiola with Peppers: Add sliced bell peppers (any color) to the sauce for added sweetness and texture.
• Steak Pizzaiola with Wine: Add 1/2 cup of dry red wine to the sauce while it’s simmering for a deeper, richer flavor. Let the wine reduce slightly before adding the tomatoes.

Conclusion:

This Steak Pizzaiola recipe is more than just a meal; it’s an experience. It’s a journey to the heart of Italian comfort food, delivered straight to your dinner table. The tender steak, bathed in that rich, herby tomato sauce, is a symphony of flavors that will have you craving it again and again. I truly believe this is a must-try recipe for anyone who loves a hearty, satisfying dish that’s both relatively quick to prepare and incredibly impressive.

Why is it a must-try? Because it’s the perfect balance of simplicity and sophistication. You don’t need to be a Michelin-star chef to pull this off. The ingredients are readily available, the steps are straightforward, and the result is a restaurant-quality meal that you can proudly serve to your family and friends. Plus, it’s incredibly versatile!

Speaking of versatility, let’s talk serving suggestions and variations. I personally love serving this Steak Pizzaiola over a bed of creamy polenta. The polenta soaks up all that delicious sauce, creating a truly unforgettable bite. But you could also serve it with pasta – spaghetti, linguine, or even penne would work beautifully. For a lighter option, try serving it alongside a simple green salad with a balsamic vinaigrette.

If you’re feeling adventurous, there are plenty of ways to customize this recipe to your liking. Want to add a little heat? Throw in a pinch of red pepper flakes to the sauce. Prefer a different cut of steak? Go for it! Flank steak or even a thicker cut like ribeye would be fantastic. You could even add some vegetables to the sauce – bell peppers, mushrooms, or zucchini would all be delicious additions. For a richer flavor, consider adding a splash of red wine to the sauce while it simmers. And if you’re a cheese lover (who isn’t?), feel free to sprinkle some grated Parmesan or Pecorino Romano over the top before serving.

Don’t be afraid to experiment and make this recipe your own. That’s the beauty of cooking – it’s all about creating something that you love. I’ve given you the foundation, now it’s your turn to build upon it and create your own masterpiece.

I’m so confident that you’re going to love this Steak Pizzaiola recipe. It’s a guaranteed crowd-pleaser, and it’s sure to become a staple in your dinner rotation. So, what are you waiting for? Get in the kitchen and start cooking!

And most importantly, I want to hear about your experience! Did you try the recipe? What did you think? Did you make any modifications? Share your photos and stories with me in the comments below. I can’t wait to see what you create! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy your delicious Steak Pizzaiola!

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