Steak Pizzaiola - Classic Italian Tomato Sauce Steak
Tender steaks simmered in a rich, flavorful tomato sauce with garlic, herbs, and a touch of red wine. A rustic Italian dish that’s easy to make and delicious.
Equipment
- 1 14" Searing pan with lid (36 cm searing pan with lid)
Ingredients
- 4 boneless beef steaks preferably flank steak or a similar cut
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic thinly sliced
- 1 can 14 oz crushed tomatoes
- 1/2 cup dry red wine optional but recommended for depth
- 1 teaspoon dried oregano or 2 teaspoons fresh oregano
- 1 teaspoon dried basil or fresh basil
- 1 teaspoon capers optional, for added flavor
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes optional, for a slight kick
- Fresh parsley chopped, for garnish
Instructions
Prepare the Steak
- Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat.
- Season the steaks generously with salt and black pepper.
- When the oil is hot, add the steaks and sear them for about 3-4 minutes per side, or until they develop a golden-brown crust. You don’t need to cook them fully at this stage, just sear to lock in the juices. Remove the steaks from the pan and set them aside.
Make the Sauce
- In the same skillet, add the remaining 2 tablespoons of olive oil. Reduce the heat to medium.
- Add the sliced garlic and sauté for about 1-2 minutes, until it becomes fragrant, being careful not to burn it.
- Pour in the crushed tomatoes, stirring to combine with the garlic. Let the sauce simmer for about 5 minutes.
Add the Wine and Herbs
- Add the red wine (if using) to the skillet and let it reduce slightly for 2-3 minutes.
- Sprinkle in the oregano, basil, and capers (if using), stirring to combine. Taste and adjust the seasoning with salt, pepper, and red pepper flakes, if desired.
Simmer the Steaks
- Return the seared steaks to the skillet, placing them in the sauce.
- Spoon some of the sauce over the steaks and reduce the heat to low.
- Cover the pan and let the steaks simmer in the sauce for 1.5 to 3 hours, depending on your desired tenderness. The slow cooking will make the steaks tender and allow the flavors to meld together beautifully.
Serve
- Once the steaks are tender and infused with the flavors of the sauce, remove them from the skillet and place them on serving plates.
- Spoon the rich tomato sauce over the steaks and garnish with fresh parsley.
- Serve with crusty bread to soak up the delicious sauce, or alongside your favorite pasta.
Notes
Tips:
- For Extra Tenderness: Slow cook the steaks on low heat for 2-3 hours to achieve maximum tenderness, as this will help the meat break down and absorb the flavors of the sauce.
- Serving Variations: You can serve this dish with potatoes, rice, or sautéed vegetables for a complete meal.
- Wine Pairing: Pair with a bold red wine like Chianti or Nero d'Avola for a complementary experience.
Notes & Additions for Steak Pizzaiola:
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Choosing the Right Cut of Steak:
- Tough Cuts: If you use tougher cuts like flank, skirt, or round steak, the longer cooking time (1.5 to 3 hours) helps break down the fibers, making the meat tender and full of flavor.
- Tender Cuts: For tender cuts like rib-eye, sirloin, or strip steak, a shorter cooking time (about 1.5 hours) will suffice. You can also skip searing if you prefer a more delicate texture.
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Slow Cooker Option:
- You can prepare this dish in a slow cooker to make it even more convenient. After searing the steaks, add them to the slow cooker with the tomato sauce, garlic, herbs, and wine. Set it on low for 4 to 6 hours, or on high for 2 to 3 hours, until the steaks are tender and infused with flavor.
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Enhance the Sauce:
- Olives: Adding a handful of green or black olives can introduce a briny contrast that complements the richness of the tomato sauce.
- Capers: Another excellent addition for extra tang and saltiness is capers. Just stir in about 1-2 tablespoons during the simmering process.
- Anchovies: For an extra umami kick, you can include anchovies. Simply dissolve 2-3 fillets in the oil before adding the garlic. It won’t make the dish fishy but will add depth to the sauce.
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Wine Pairing:
- Red Wine: If you use wine in the sauce, opt for a dry red wine like Chianti, Cabernet Sauvignon, or Sangiovese. These wines enhance the sauce with rich, tannic flavors that balance the tomatoes.
- Non-Alcoholic Option: If you prefer not to use wine, substitute it with beef broth or even a splash of balsamic vinegar for a touch of acidity.
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Flavor Variations:
- Herb Substitutions: While oregano and basil are traditional, you can also try thyme, rosemary, or Italian seasoning for a different flavor profile.
- Spicy Twist: For those who like spice, add a teaspoon of red pepper flakes to the sauce while it simmers. The heat will complement the rich tomato sauce and the savory meat.
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Serving Suggestions:
- Crusty Bread: The sauce from Steak Pizzaiola is perfect for dipping with crusty bread, which will soak up all the flavorful juices.
- Pasta Pairing: Serve this dish with pasta like spaghetti, fettuccine, or penne. The tender steak and rich sauce will make the pasta even more satisfying.
- Side Dishes: This dish pairs well with roasted vegetables, such as carrots, bell peppers, or zucchini, or a green salad to balance the richness of the steak and sauce.
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Resting Time:
- After searing the steaks, let them rest before adding them back to the sauce. This helps to preserve the juices inside the meat, ensuring each bite is flavorful and juicy.
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Make-Ahead Tip:
- This dish can be made a day ahead. The flavors deepen as it sits, making it even more delicious the next day. Reheat gently on the stovetop over low heat or in a slow cooker.