Yield: 2 servings

Classic Steak Pizzaiola Recipe

A tender, juicy steak simmered in a rich, herb-infused tomato sauce: an Italian classic that fits a busy weeknight.

Prep Time15 minutes

Cook Time40 minutes

Total Time55 minutes

Ingredients

Steak

• 2 ribeye or New York strip steaks, 6 to 8 oz each, 1 to 1 1/2 inches thick
• 1 tbsp olive oil
• salt and black pepper, to taste

Pizzaiola sauce

• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 4-5 cloves garlic, thinly sliced
• 28 oz can crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• red pepper flakes, a pinch, optional
• 1/4 cup dry red wine, optional, or beef broth
• fresh parsley, chopped, for garnish
• shaved Parmesan, optional, for garnish

Instructions

1. Season the steaks. Pat the steaks dry, season both sides with salt and pepper and leave them at room temperature for 15 to 20 minutes.
2. Sear. Heat 1 tablespoon of oil in a heavy skillet over medium-high heat. Sear the steaks for 2 to 4 minutes per side until browned, then set them aside.
3. Cook the aromatics. Lower the heat to medium, add the second tablespoon of oil and cook the onion for 5 to 7 minutes. Add the garlic and pepper flakes and cook for 1 minute.
4. Simmer the sauce. Deglaze with the wine if using. Add the tomatoes, oregano and basil, cover and simmer on low for 10 to 15 minutes.
5. Finish the steaks. Return the steaks to the sauce, cover and simmer gently for 10 to 20 minutes, to 130-135F for medium-rare or 140-145F for medium.
6. Rest and serve. Rest the steaks in the sauce off the heat for 5 to 10 minutes, adjust the seasoning, then serve with parsley and Parmesan.

Notes

For extra flavor, marinate the steaks in olive oil, garlic and herbs for 30 minutes before cooking.

Add a dash of red pepper flakes for some heat.