Description
Steak Pizzaiola is a classic Italian dish featuring tender beef steaks simmered in a rich, flavorful tomato sauce infused with garlic, onions, herbs, and a hint of red wine. Perfectly seared and slow-cooked to juicy perfection, this hearty main course is ideal for serving over pasta, polenta, or with crusty bread to soak up the delicious sauce.
Ingredients
Scale
Steak
- 4 beef sirloin or top round steaks (about 1/2 inch thick)
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry red wine (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Season and Sear Steaks: Season both sides of the steaks with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steaks for about 2 minutes per side until browned but not fully cooked, then remove and set aside.
- Sauté Aromatics: Reduce heat to medium. In the same skillet, sauté the minced garlic and sliced onion until soft and fragrant, about 3 to 4 minutes.
- Prepare Sauce: Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, and red wine if using. Stir everything to combine and let it simmer for 5 to 7 minutes to develop flavors.
- Simmer Steaks in Sauce: Nestle the seared steaks into the tomato sauce in the skillet. Cover and simmer on low heat for 20 to 25 minutes, until the steaks are tender and fully cooked through.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish before serving. Pair with pasta, polenta, or crusty bread to enjoy the flavorful sauce.
Notes
- Serve over pasta, polenta, or with crusty bread to soak up the sauce.
- Use thinner cuts of steak for quicker cooking.
- Longer simmering tenderizes tougher cuts like top round, enhancing flavor and texture.
