Steak Pizzaiola
Steak Pizzaiola or Carne Pizzaiola, literally translates to “pizza maker’s steak.” A childhood favorite, this traditional Neapolitan simple recipe consists of thinly cut pan-fried steaks that are then braised in a very easy to make tomato sauce with oregano. Served with a side of pasta, it is such a delicious and simple weeknight stovetop meal which comes together in under 30 minutes.
Ingredients
- 4 8-ounce strip loin, sirloin steaks pr flank steaks or chuck steaks or ribeye, if you prefer on the bone
- 4 tablespoons olive oil
- 1 peeled diced yellow onion or 1/2 larger onion
- 4 finely minced cloves of garlic
- ¾ cup of dry red wine, optional
- 2-28 ounce cans of whole peeled San Marzano tomatoes
- 1 1/2- 2 tablespoons fresh oregano
- 3/4 -1 cup of mixed black and green olives
- sea salt and pepper to taste
- Crushed red pepper, to taste
- 1 pound of long pasta such as spaghetti or linguine, optional on the side
Instructions
- Place the sliced steak in between 2 pieces of plastic wrap and, using a mallet, pound it until it is half as thick as the original steak. Season with salt and pepper on both sides.
- Add olive oil to a large frying pan or large sauté pan over medium heat.
- Once the oil begins to lightly smoke add in the steaks and cook for 2 to 2 ½ minutes per side or until browned, in batches if necessary. Remove the steak from the pan.
- To that same pan, add the onions and garlic to the pan and sauté for 6-8 minutes until the onions are translucent and the garlic is browned.
- Deglaze with red wine, scraping up all the brown bits, and cook until most of it has been absorbed so there should be 2 to 3 tablespoons left in the pan.
- Add in the whole tomatoes and stew over medium-low heat for 15-20 minutes or until the sauce is thick and the tomatoes have broken down, using a wire or potato masher. Season with salt and pepper.
- Add the steaks to the top of the tomato sauce, place a lid on and cook for 5 to 6 minutes to warm the steak back up. Add in olives and stir around a bit. Add the crushed red pepper.
- Stir in the oregano and serve.
- If using pasta, bring a large pot of salted water to boil. Cook pasta until al dente reserving a cup of pasta water. Strain pasta. Remove the steaks temporarily into a separate dish. Add the pasta to the sauté pan with the sauce, using as much pasta water as necessary to fully incorporate the sauce. Return the steaks to the pan and serve atop the pasta, if desired, or serve separately.
