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Steak Pizzaiola

Steak Pizzaiola

Juicy seared steaks simmered in a garlicky tomato, oregano, and caper sauce, finished with fresh basil and parsley. A classic Italian-American favorite perfect with crusty bread or pasta.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 lb boneless sirloin or strip steaks (4 pieces, about 1 inch thick)
  • 2 tsp kosher salt divided
  • 1 tsp black pepper freshly ground
  • 2 tbsp olive oil divided
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 28 oz crushed tomatoes canned
  • 1 tsp dried oregano
  • 2 tbsp capers drained and rinsed
  • 0.5 cup fresh basil, torn
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp unsalted butter optional, for richness

Instructions

Preparation Steps

  • Pat the steaks dry. Season all over with 1.0 tsp kosher salt and the black pepper.
  • Heat 1.0 tbsp olive oil in a large skillet over medium-high heat. Sear the steaks until well browned, about 2 to 3 minutes per side. Transfer to a plate; they will finish cooking in the sauce.
  • Reduce heat to medium. Add the remaining 1.0 tbsp olive oil and the sliced onion. Cook, stirring, until softened and lightly golden, about 3 to 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  • Pour in the white wine and simmer, scraping up browned bits, until reduced by about half, 2 to 3 minutes.
  • Stir in the crushed tomatoes, dried oregano, capers, and the remaining 1.0 tsp kosher salt. Simmer gently until the sauce thickens slightly, 8 to 10 minutes.
  • Return the steaks and any juices to the pan, nestling them into the sauce. Spoon sauce over the top and cook over medium-low heat to desired doneness, about 3 to 6 minutes more (130 F for medium-rare).
  • Off the heat, swirl in the butter (if using). Stir in the basil and parsley. Taste and adjust seasoning.
  • Let rest 5 minutes, then serve the steaks with plenty of pizzaiola sauce. Great with crusty bread or over pasta.

Notes

For extra depth, add 0.25 cup pitted olives with the capers. Swap white wine with beef broth if preferred. If using thinner steaks, reduce searing and finishing time to avoid overcooking.