Bistecca Alla Puttanesca
Elevate your steak night with the bold and savory flavors of Bistecca Alla Puttanesca, a mouthwatering Italian-inspired dish that transforms a perfectly seared ribeye into a culinary masterpiece. This recipe pairs tender, juicy steak with a robust puttanesca sauce, bursting with the tangy richness of ripe cherry tomatoes, briny Kalamata olives, and capers, all enhanced by the umami depth of garlic and anchovies. Finished with a touch of crushed red pepper for subtle heat and fresh parsley for brightness, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, Bistecca Alla Puttanesca is the perfect choice for date night or an elegant dinner at home. Serve with crusty bread or creamy polenta to soak up every last drop of the vibrant sauce.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (or your preferred cut of beef)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 4 fillets Anchovy fillets, chopped
- 1 teaspoon Crushed red pepper flakes
- 2 cups Cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and roughly chopped
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
Instructions
Season both sides of the ribeye steaks with salt and black pepper. Let them rest at room temperature for 15 minutes while preparing the sauce ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the steaks for about 3-4 minutes on each side for medium-rare, or adjust the cooking time based on your desired doneness. Remove the steaks from the skillet and let them rest under a tent of foil.
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic and chopped anchovy fillets, cooking for about 1 minute until fragrant.
Stir in the crushed red pepper flakes and halved cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
Add the Kalamata olives and capers to the skillet, stirring to combine evenly with the sauce. Let it cook for another 2-3 minutes until heated through.
Return the rested steaks to the skillet, spooning the puttanesca sauce over the top. Allow the steaks to warm through in the sauce for 1-2 minutes.
Transfer the steaks to serving plates, spooning additional puttanesca sauce over each. Garnish with chopped fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.1 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 163 mg | 13% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1971 mg | 42% | |
*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.
