Steak Pizzaiola
Steak pizzaiola is a classic Italian-American dish traditionally simmered low and slow, but this streamlined version is designed for weeknights.
Servings: 4
Ingredients
- 1 pound lean beef steak (top round, sirloin tip, or similar)
- Salt
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 small onion, very thinly sliced
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups marinara sauce (to serve with pasta use 4 cups)
- Fresh basil or parsley leaves, torn, for garnish
- Freshly grated parmesan cheese, for garnish
Instructions
- Prepare the steak. Pat the steak very dry. Lightly season the steak on both sides with salt and pepper.
- Sear the steak. In a large Dutch oven, heat 1–2 tablespoons of the olive oil over medium-high heat. Add the steak and sear 2 to 3 minutes per side, without moving. You want a good brown crust. Remove steak and set aside.The steak shouldn’t be cooked to temperature at this point.
- Build the sauce. Reduce heat to medium. Add the remaining olive oil (if needed), then add the onion and bell pepper. Sauté until softened, about 5 to 7 minutes. Stir in garlic, oregano, and red pepper flakes and stir to combine. Cook for another minute until garlic is fragrant. Add the marinara sauce and bring to a gentle simmer.
- Finish steak in sauce. Return the seared steak to the pan, nestling it into the sauce so the sides are submerged. Lower heat to medium-low and simmer 2 to 10 minutes, until the steak is cooked to your liking, using a thermometer to check the doneness of the steak. Rare may need hardly any time in the sauce (120–125°F), Medium-Rare (130-135°F) and Medium (140–145°F) will require a few minutes, and for Medium-Well (150–155°F) or Well-Done (160°F+) you may need the full 10 minutes or more.
- Finish and serve. Taste the sauce and adjust salt and pepper as needed. Transfer the steaks to a board, slice them, and serve immediately, topped with sauce, torn fresh basil or parsley leaves, and parmesan cheese.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe.
- To serve with pasta: A classic way to serve this steak pizzaiola recipe, and my personal favorite, is with pasta. Once the steak is cooked, I’ll plate it up with a little of the sauce, then toss cooked spaghetti or rigatoni with the remaining sauce in the pot. If I am planning to serve it this way I’ll use 4 cups of marinara instead of 2.
Nutrition
Calories: 293.4kcal | Carbohydrates: 12.3g | Protein: 28.6g | Fat: 14.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9.3g | Cholesterol: 69.2mg | Sodium: 658.4mg | Potassium: 910.6mg | Fiber: 3.2g | Sugar: 6.8g | Vitamin A: 1508.3IU | Vitamin C: 49.6mg | Calcium: 64.4mg | Iron: 3.9mg
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