Steak Pizzaiola
Classic Italian steak simmered in a savory tomato, garlic, and oregano sauce with capers and fresh herbs. Quick, rustic, and perfect for weeknights.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb beef sirloin steak about 1.0 inch thick
- 1 tsp kosher salt
- 1 tsp black pepper freshly ground
- 2 tbsp olive oil
- 1.5 cup yellow onion thinly sliced
- 3 clove garlic minced
- 0.5 cup dry white wine
- 28 oz crushed tomatoes canned
- 1.5 tsp dried oregano
- 0.25 tsp red pepper flakes
- 2 tbsp capers rinsed and drained
- 0.25 cup fresh basil chopped
- 0.25 cup fresh parsley chopped
- 1 tbsp unsalted butter optional, for finishing
Instructions
Preparation Steps
- Pat the steaks dry. Season all over with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear steaks until well browned, about 2.0 to 3.0 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add sliced onion and cook, stirring, until softened, about 5.0 minutes. Add minced garlic and cook 0.5 minute until fragrant.
- Pour in white wine and simmer, scraping up browned bits, until reduced by about half, 2.0 to 3.0 minutes.
- Stir in crushed tomatoes, dried oregano, and red pepper flakes. Bring to a gentle simmer and cook 8.0 to 10.0 minutes to thicken slightly.
- Add capers. Nestle the steaks and any juices into the sauce. Simmer gently until steaks reach desired doneness, about 4.0 to 8.0 minutes depending on thickness.
- Turn off heat. Stir in butter (if using), basil, and parsley. Adjust seasoning with additional salt and pepper to taste.
- Rest steaks in the sauce 3.0 minutes. Slice against the grain and spoon sauce over to serve.
Notes
For a richer sauce, add a splash of beef broth or a few sliced olives. Serve with crusty bread or over polenta or spaghetti.