Recipe Background
Steak Pizzaiola is a distinctly Italian, delicious way to do steaks! The steaks are braised in a rich tomato sauce so that tangy, sweet, brilliant flavor infuses each bite, with a hint of red wine for a little earthiness. Mmm, Steak Pizzaiola is elegant and relatively simple to make! This might become a new favorite in a hurry!
Steak Pizzaiola is a distinctly Italian, delicious way to do steaks! The steaks are braised in a rich tomato sauce so that tangy, sweet, brilliant flavor infuses each bite, with a hint of red wine for a little earthiness. Mmm, Steak Pizzaiola is elegant and relatively simple to make! This might become a new favorite in a hurry!
Ingredients
For the tomato sauce:
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic chopped
- 1/4 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can San Marzano tomato sauce
- 2 tablespoons fresh basil chopped, plus more, to taste, whole leaves, for garnish
- 2 tablespoons fresh oregano can substitute 2 teaspoons dried oregano
- salt to taste
For the pizzaiola:
- 2 (1/2-3/4-inch-thick) steaks cut of your choice such as New York or rib-eye
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup white wine
Directions
- In a saucepan over medium-high heat, add 3 tablespoons of the extra-virgin olive oil.
- Add the garlic and the red chili flakes to the hot oil and cook, while stirring, until fragrant, about 1-2 minutes.
- Add the tomato paste to the garlic mixture and cook, while stirring, until the tomato paste is lightly caramelized, about 4-5 minutes.
- Add the tomato sauce, 2 tablespoons of the chopped basil, and the oregano to the tomato paste mixture and bring it to a simmer.
- Reduce the heat to medium-low.
- Simmer the tomato mixture until the flavors have melded together and it thickens into a sauce, about 40-45 minutes.
- Taste the sauce for seasoning and add the salt, as needed.
- Season the steaks evenly with the salt and the black pepper.
- In a skillet over medium-high heat, add 2 tablespoons of the olive oil.
- Add the steaks to the hot oil and sear them, flipping them once, until browned, about 2-3 minutes per side.
- Transfer the steaks to a plate.
- Add the white wine to the skillet and deglaze the pan, while scraping the bottom of the skillet to release the browned bits, about 3-4 minutes.
- Add the sauce to the wine mixture and stir to combine.
- Allow the sauce to cook for 5 minutes.
- Nestle the steaks into the sauce, and cook until they reach an minimum internal temperature of 135 degrees F for a medium-rare doneness, about 3-4 minutes.
- Serve garnished with the extra basil leaves.
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