I’m excited to share my Steak Pizzaiola that pairs beef steaks with garlic, crushed tomatoes, red wine and oregano. I also use capers and a hint of anchovy for depth, plus parsley. Continue reading for the full Authentic Italian Steak Pizzaiola Recipe with Tomato Sauce.

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I’ve been chasing the perfect Steak Pizzaiola for years and finally landed on a version that sings. I take 1 1/2 lb (700 g) beef steaks, season them with 1 1/2 tsp salt and 1 tsp freshly ground black pepper, sear in 3 tbsp extra virgin olive oil then let the sauce do the work.

The 28 oz (800 g) canned crushed tomatoes, 1/2 cup dry red wine and 4 garlic cloves give it a deep honest flavor, with 1 tsp dried oregano and a handful fresh basil for brightness. It’s bold, Italian Dinner ready and maybe the Best Tomato Sauce Recipe youll turn to.

Why I Like this Recipe

* I love how bold and cozy the flavors feel, it warms me up every time
* I like that it’s forgiving, I can mess up a little and it still turns out great
* I enjoy how it looks fancy enough to impress guests but is actually easy to make
* Leftovers taste even better the next day, so I actually look forward to them

Ingredients

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Beef steaks: High in protein and iron, low carbs.
Hearty, savory, gives rich umami to dish.
Extra virgin olive oil: Healthy monounsaturated fats, anti inflammatory, adds fruity, slightly bitter richness to sauce.
Garlic: Low calorie, immune boosting, adds pungent, garlicky heat and sweet roasted notes when cooked.
Crushed tomatoes: Source of fiber and vitamin C, mild acidity gives saucy body and bright tomato flavor.
Red wine: Adds depth acidity and slight fruitiness, helps tenderize meat while boosting savory flavors.
Oregano and basil: Herbs add aromatic slightly sweet and earthy notes, it’s a classic Italian flavor boost.
Capers or anchovy: Salty briny punch, tiny doses lift savoriness and balance tomato sweetness with umami.

Ingredient Quantities

1 1/2 lb (700 g) beef steaks (top round, sirloin or flank), about 1/2 inch thick

1 1/2 tsp salt, or to taste

1 tsp freshly ground black pepper

1/4 cup all purpose flour for light dredge (optional)

3 tbsp extra virgin olive oil

1 tbsp unsalted butter (optional)

4 garlic cloves, sliced or minced

1 small yellow onion, thinly sliced (optional)

1/2 cup dry red wine (120 ml) or white wine

28 oz (800 g) canned crushed tomatoes or passata

1 tbsp tomato paste

1 tsp dried oregano or 1 tbsp fresh chopped oregano

1 tsp dried basil or a handful fresh basil leaves

1/4 tsp red pepper flakes (optional)

1/2 cup beef broth (120 ml) to loosen the sauce (optional)

1 tbsp capers, drained (optional)

1 small anchovy fillet, mashed (optional for depth)

2 tbsp fresh parsley, chopped for garnish

1 tsp lemon juice (optional, to brighten)

How to Make this

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1. Pat steaks dry, season both sides with 1 1/2 tsp salt and 1 tsp black pepper, and lightly dredge in 1/4 cup flour if you want a little crust and thicker sauce, shake off excess flour.

2. Heat 3 tbsp extra virgin olive oil (and 1 tbsp butter if using) in a large skillet over medium high heat until shimmering, then sear steaks 2 to 3 minutes per side until browned, don’t worry about cooking through, transfer steaks to a plate.

3. Lower heat to medium, add sliced or minced 4 garlic cloves and 1 small thinly sliced yellow onion if using, sauté about 1 to 2 minutes until fragrant and soft but not burnt.

4. If you used flour or have fond stuck to the pan, pour in 1/2 cup dry red wine (or white) and scrape up browned bits with a wooden spoon, let wine reduce a minute or two.

5. Stir in 28 oz crushed tomatoes or passata, 1 tbsp tomato paste, 1 tsp dried oregano (or 1 tbsp fresh), 1 tsp dried basil or a handful fresh leaves, and 1/4 tsp red pepper flakes if you like heat; mix well.

6. Add optional flavor boosters now: 1 tbsp capers drained, and the mashed 1 small anchovy fillet for depth, then loosen sauce with up to 1/2 cup beef broth if it looks too thick.

7. Nestle the seared steaks back into the sauce, spoon sauce over them, bring to a gentle simmer, cover partially and cook on low for 15 to 25 minutes until steaks are tender and sauce has thickened, check once and turn steaks so they cook evenly.

8. Taste and finish: stir in 1 tbsp unsalted butter if not added earlier for richness, 1 tsp lemon juice to brighten if using, adjust salt and pepper to taste.

9. Sprinkle 2 tbsp chopped fresh parsley over everything, let rest a couple minutes, then serve hot spooning extra tomato sauce over the steaks, great with pasta, polenta or crusty bread to mop up the sauce.

Equipment Needed

1. Large heavy skillet (cast iron or stainless steel), big enough to fit steaks in one layer
2. Tongs or a sturdy spatula to flip and nestle steaks back in the sauce
3. Wooden spoon for scraping up fond and stirring the sauce
4. Chef’s knife for slicing garlic and onion
5. Cutting board
6. Shallow bowl or plate for flour dredging and patting the steaks
7. Measuring spoons and a 1/2 cup measure (or measuring cups)
8. Lid or loose fitting cover for the skillet, plus a plate and paper towels for resting the meat

FAQ

Q: What cut of beef works best and can I use a thicker steak? A: Top round, sirloin or flank are great. If steaks are thicker than about 1/2 inch, sear a little longer and simmer in the sauce 15 to 25 minutes until tender, or pound them thin first. Tougher cuts get nicer if you cook them slowly in the sauce.

Q: Do I have to dredge the steaks in flour? A: No, its optional. A light flour dredge helps with browning and slightly thickens the sauce. Skip it to keep the dish lighter or gluten free, or use cornstarch or a gluten free flour instead.

Q: My sauce is too thin or too thick, how do I fix it? A: Too thin, simmer uncovered 10 to 20 minutes to reduce, or add a splash of beef broth or wine and cook a bit more. Too thick, loosen with 1/4 to 1/2 cup hot broth or water and stir, then heat gently until combined.

Q: Can I leave out the wine, anchovy or capers? A: Yes, all optional. Wine adds acidity and depth so you can swap a little vinegar or extra lemon juice. Anchovy gives umami you wont notice as fish, swap with a dab of soy sauce or Worcestershire if you like. Capers give briny pops, olives are a fine substitute.

Q: How long do I cook the steaks and how should I serve them? A: For 1/2 inch steaks, sear 2 to 3 minutes per side in hot oil, then add sauce and simmer 8 to 12 minutes until tender. Let rest a few minutes, then serve over pasta, polenta or with crusty bread to soak up the sauce.

Q: How do I store and reheat leftovers? A: Keep in the fridge up to 3 or 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of broth to loosen the sauce, or microwave in short bursts covered. Slow reheating keeps the meat tender.

Authentic Italian Steak Pizzaiola Recipe With Tomato Sauce Substitutions and Variations

Beef steaks: swap for boneless chicken thighs or pork loin steaks (cook a few minutes less), or for a veg option use thick eggplant slices or large portobello mushrooms, they soak up the sauce nice.
Dry red wine: use dry white wine, or beef broth with 1 tsp red wine vinegar, or just water with a splash of balsamic to keep the acidity and depth.
Crushed tomatoes/passata: use canned whole peeled tomatoes crushed by hand, or good quality tomato sauce plus 1 tbsp tomato paste, or fresh ripe tomatoes blanched and crushed when in season.
Capers/anchovy (umami/briny elements): replace capers with chopped green olives or a spoon of olive brine, swap anchovy for 1 tsp soy sauce or miso for savory depth, or just omit if you dont want the saltiness.

Pro Tips

– Let the steaks sit out 20 to 30 minutes so they come closer to room temp, pat them super dry or you’ll steam them not sear, and don’t crowd the pan or the crust won’t form.

– Use the wine to scrape up the browned bits right after you take the steaks out, let it reduce a bit before adding tomatoes so you dont get that raw alcohol taste, and if you didnt use flour the fond still gives lots of flavor so dont skip scraping.

– Cook low and gentle once the steaks are in the sauce, 15 to 25 minutes is a range so check for tenderness, and add the butter and lemon juice right at the end so the sauce tastes bright and silky, then taste and only salt at the end since reductions concentrate salt.

– Small amounts of anchovy or capers go a long way for depth, fresh herbs belong at the finish for brightness, and if the sauce gets too thin simmer it uncovered a bit or whisk a teaspoon of cornstarch with cold water and stir in to thicken.

Authentic Italian Steak Pizzaiola Recipe With Tomato Sauce

Recipe by Toni Baldesera

0.0 from 0 votes

I'm excited to share my Steak Pizzaiola that pairs beef steaks with garlic, crushed tomatoes, red wine and oregano. I also use capers and a hint of anchovy for depth, plus parsley. Continue reading for the full Authentic Italian Steak Pizzaiola Recipe with Tomato Sauce.

Servings

servings

Calories

667

kcal

Equipment: 1. Large heavy skillet (cast iron or stainless steel), big enough to fit steaks in one layer
2. Tongs or a sturdy spatula to flip and nestle steaks back in the sauce
3. Wooden spoon for scraping up fond and stirring the sauce
4. Chef’s knife for slicing garlic and onion
5. Cutting board
6. Shallow bowl or plate for flour dredging and patting the steaks
7. Measuring spoons and a 1/2 cup measure (or measuring cups)
8. Lid or loose fitting cover for the skillet, plus a plate and paper towels for resting the meat

Ingredients

1 1/2 lb (700 g) beef steaks (top round, sirloin or flank), about 1/2 inch thick
1 1/2 tsp salt, or to taste
1 tsp freshly ground black pepper
1/4 cup all purpose flour for light dredge (optional)
3 tbsp extra virgin olive oil
1 tbsp unsalted butter (optional)
4 garlic cloves, sliced or minced
1 small yellow onion, thinly sliced (optional)
1/2 cup dry red wine (120 ml) or white wine
28 oz (800 g) canned crushed tomatoes or passata
1 tbsp tomato paste
1 tsp dried oregano or 1 tbsp fresh chopped oregano
1 tsp dried basil or a handful fresh basil leaves
1/4 tsp red pepper flakes (optional)
1/2 cup beef broth (120 ml) to loosen the sauce (optional)
1 tbsp capers, drained (optional)
1 small anchovy fillet, mashed (optional for depth)
2 tbsp fresh parsley, chopped for garnish
1 tsp lemon juice (optional, to brighten)

Directions

Pat steaks dry, season both sides with 1 1/2 tsp salt and 1 tsp black pepper, and lightly dredge in 1/4 cup flour if you want a little crust and thicker sauce, shake off excess flour.
Heat 3 tbsp extra virgin olive oil (and 1 tbsp butter if using) in a large skillet over medium high heat until shimmering, then sear steaks 2 to 3 minutes per side until browned, don't worry about cooking through, transfer steaks to a plate.
Lower heat to medium, add sliced or minced 4 garlic cloves and 1 small thinly sliced yellow onion if using, sauté about 1 to 2 minutes until fragrant and soft but not burnt.
If you used flour or have fond stuck to the pan, pour in 1/2 cup dry red wine (or white) and scrape up browned bits with a wooden spoon, let wine reduce a minute or two.
Stir in 28 oz crushed tomatoes or passata, 1 tbsp tomato paste, 1 tsp dried oregano (or 1 tbsp fresh), 1 tsp dried basil or a handful fresh leaves, and 1/4 tsp red pepper flakes if you like heat; mix well.
Add optional flavor boosters now: 1 tbsp capers drained, and the mashed 1 small anchovy fillet for depth, then loosen sauce with up to 1/2 cup beef broth if it looks too thick.
Nestle the seared steaks back into the sauce, spoon sauce over them, bring to a gentle simmer, cover partially and cook on low for 15 to 25 minutes until steaks are tender and sauce has thickened, check once and turn steaks so they cook evenly.
Taste and finish: stir in 1 tbsp unsalted butter if not added earlier for richness, 1 tsp lemon juice to brighten if using, adjust salt and pepper to taste.
Sprinkle 2 tbsp chopped fresh parsley over everything, let rest a couple minutes, then serve hot spooning extra tomato sauce over the steaks, great with pasta, polenta or crusty bread to mop up the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.