Description
Steak Pizzaiola delivers a bold Italian-style dinner that brings restaurant-quality flavor straight to your home kitchen. Tender beef simmered in a zesty tomato sauce makes this classic Roman dish a weeknight winner that will have your family asking for seconds.
Ingredients
Scale
Proteins:
- 4 boneless ribeye or flank steaks
Aromatics and Fresh Ingredients:
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
Pantry and Seasoning Ingredients:
- 2 tablespoons olive oil
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Season the 4 steaks generously with salt and pepper, ensuring both sides are evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 400°F for 2 minutes until shimmering.
- Carefully place seasoned steaks into the hot skillet, cooking 3-4 minutes on each side for medium-rare doneness.
- Transfer steaks to a clean plate, keeping them warm while maintaining their perfect sear.
- Reduce skillet heat to medium and add thinly sliced onion, cooking 2-3 minutes until translucent.
- Add 4 minced garlic cloves, stirring constantly for 30 seconds to prevent burning.
- Pour 1 cup halved cherry tomatoes and 14 ounces crushed tomatoes into the skillet.
- Sprinkle 1 teaspoon dried oregano and 1 teaspoon dried basil into the sauce, mixing thoroughly.
- Return steaks to the skillet, nestling them into the bubbling tomato sauce.
- Reduce heat to low, simmering for 5-7 minutes to marry the flavors and warm the steaks.
- Plate the steaks, generously spooning sauce over each piece.
- Garnish with fresh basil leaves and optional grated Parmesan cheese before serving.
Notes
- Choose a high-quality cut like ribeye or sirloin for the most tender and flavorful result.
- Let steaks rest at room temperature for 30 minutes before cooking to ensure even searing.
- Use a cast-iron skillet for the best caramelization and deep flavor development in the sauce.
- For a low-carb version, skip the pasta and serve the steak and sauce over roasted zucchini noodles or cauliflower rice.
- Prep Time: 5-7 minutes
- Cook Time: 10-14 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg