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Classic Steak Pizzaiola (Carne alla Pizzaiola)

Three seared steaks covered in rich, red tomato sauce and herbs, known as Steak Pizzaiola, served on a white plate.
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Make this classic Italian steak pizzaiola recipe for a tender beef steak simmered in a savory, garlicky tomato and herb sauce. It is a simple, rustic one-pan steak dinner perfect for weeknights.

Ingredients

Scale
  • 4 beef steaks (such as sirloin or top round), about 6 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or beef broth
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Pat the beef steaks dry with paper towels and season both sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the steaks for 3 to 4 minutes per side until nicely browned. Remove the steaks from the skillet and set them aside.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  4. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
  5. Stir in the crushed tomatoes, water, oregano, basil, and red pepper flakes, if using. Bring the sauce to a gentle simmer.
  6. Return the seared steaks to the skillet, nestling them into the sauce.
  7. Cover the skillet, reduce the heat to low, and let the steak simmer for 15 to 20 minutes, or until the steak reaches your desired doneness and is tender.
  8. Remove the steaks from the sauce. Taste the sauce and adjust seasoning if needed.
  9. Serve the steak immediately topped with the savory tomato garlic sauce and garnish with fresh parsley. This is a great beef steak with sauce option served over pasta or polenta.

Notes

  • For a richer flavor, use good quality canned crushed tomatoes.
  • If you prefer a thicker sauce, remove the lid during the last 5 minutes of simmering.
  • This recipe works well with various cuts of beef steak, but thinner cuts cook faster.
  • Serve this authentic Italian beef recipe with crusty bread to soak up the sauce.

Nutrition

Find it online: https://blissbatter.com/steak-pizzaiola-recipe-tender-italian-beef/