Bistecca Alla Pizzaiola Steak with the Pizzaiolos Wifes Sauce
Elevate your steak night with "Bistecca Alla Pizzaiola Steak with the Pizzaiolo's Wife's Sauce," a dish that marries tender, seared ribeye or sirloin with a rustic tomato-based sauce brimming with Mediterranean charm. This recipe showcases juicy steaks nestled in a vibrant blend of sautéed garlic, tangy crushed tomatoes, briny capers, and rich black olives, all delicately seasoned with oregano, chili flakes, and fresh parsley for a bold, aromatic flavor profile. Finished in the skillet for perfectly tender doneness, this Italian classic is both comforting and sophisticated, making it ideal for a special dinner or a cozy weeknight treat. Pair it with crusty bread, roasted vegetables, or a refreshing side salad to savor every drop of the luscious sauce. Keywords: Italian steak recipe, Pizzaiola sauce, Mediterranean flavors, skillet steak dinner, bistecca alla pizzaiola.
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Recipe Information
Ingredients
- 2 pieces Ribeye or Sirloin steak
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves (sliced)
- 400 grams Crushed tomatoes (canned)
- 2 tablespoons Capers
- 50 grams Black olives (pitted and halved)
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoons Red chili flakes (optional)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the steaks with half the salt and black pepper, then sear them for 2-3 minutes on each side until they develop a nice crust. Remove the steaks from the pan and set aside.
Step 2: In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
Step 3: Stir in the crushed tomatoes, capers, black olives, dried oregano, chili flakes (if using), and the remaining salt and black pepper. Simmer the sauce for 8-10 minutes, allowing the flavors to meld together.
Step 4: Return the steaks to the skillet, nestling them into the sauce. Reduce the heat to low and cover the skillet. Cook for an additional 5-7 minutes for medium-rare, or longer if you prefer your steak more done.
Step 5: Once the steak is cooked to your desired doneness, remove the skillet from the heat. Sprinkle with fresh parsley for a burst of color and flavor.
Step 6: Serve the Bistecca Alla Pizzaiola hot, spooning plenty of the rich tomato sauce over the steaks. Pair with crusty bread, roasted vegetables, or a simple side salad to complete the meal.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 15.2 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 184 mg | 14% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
