Steak Pizziaola
Transport your taste buds straight to Italy with this hearty and flavorful Steak Pizzaiola recipe. Juicy ribeye or sirloin steaks are seared to golden perfection, then simmered in a rich, garlicky tomato sauce infused with aromatic dried oregano, fresh basil, and optional red wine for depth. This classic Italian-American dish combines rustic comfort with bold flavors, making it a show-stopping entrée ideal for date nights or cozy family dinners. Serve it alongside crusty bread, pasta, or roasted vegetables to soak up every drop of the savory sauce. With just 10 minutes of prep time and a simmer-to-perfection cooking technique, this one-pan recipe offers restaurant-quality results with minimal effort, perfect for your next home-cooked Italian feast.
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Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) ribeye or sirloin steak
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cloves, minced garlic cloves
- 0.5 teaspoons (optional) crushed red pepper flakes
- 1 can (28 ounces) canned crushed tomatoes
- 1 teaspoon dried oregano
- 8 leaves, torn fresh basil leaves
- 0.5 cups (optional) red wine
- 2 tablespoons, chopped fresh parsley
Instructions
Season the steaks on both sides with kosher salt and black pepper. Set them aside to come to room temperature while you prepare the sauce.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, sear the steaks for 2-3 minutes per side, until deep golden brown but not fully cooked. Remove the steaks from the skillet and set them aside on a plate.
Add the remaining tablespoon of olive oil to the same skillet. Lower the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant but not browned. If you like some spice, stir in the crushed red pepper flakes.
Deglaze the skillet with the red wine (if using), scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
Pour in the canned crushed tomatoes and stir in the dried oregano. Season the sauce with a pinch of kosher salt and black pepper to taste. Reduce the heat to low and let the sauce simmer gently for 10 minutes, stirring occasionally.
Return the seared steaks to the skillet and spoon the sauce over them. Cover the skillet and let the steaks cook in the sauce for 5-7 minutes, or until they reach your desired level of doneness (use a meat thermometer if needed: 130°F for medium-rare, 140°F for medium).
Turn off the heat and stir in the torn basil leaves. Let the dish rest for 2-3 minutes to allow the flavors to meld together.
Garnish with fresh parsley before serving. Serve hot with crusty bread, pasta, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 33.9 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 306 mg | 24% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4049 mg | 86% | |
*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.
