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Classic Steak Pizzaiola

Close-up of a seared steak topped with rich tomato sauce and fresh basil, ready to serve as steak pizzaiola.
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Make tender beef steaks simmered in a flavorful tomato, garlic, and oregano sauce using a simple one-pan method.

Ingredients

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  • 2 beef steaks (about 6 oz each, such as sirloin or top round)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/2 cup beef broth
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil leaves, chopped, for garnish

Instructions

  1. Season both sides of the steaks generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the steaks for 2 to 3 minutes per side until browned. Remove the steaks from the skillet and set them aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the crushed tomatoes and beef broth. Stir in the oregano and red pepper flakes, if using. Bring the sauce to a simmer.
  6. Return the steaks to the skillet, nestling them into the sauce. Cover the skillet and let it simmer gently for 10 to 15 minutes, or until the steaks reach your desired doneness.
  7. Remove the steaks from the sauce. Taste the sauce and adjust seasoning if needed.
  8. Serve the steaks immediately, spooning the rich tomato sauce over the top. Garnish with fresh basil.

Notes

  • Serve this dish over cooked pasta, creamy polenta, or with crusty bread to soak up the extra sauce.
  • For a variation, you can stir in 1/2 cup of shredded mozzarella cheese during the last 5 minutes of simmering until melted.
  • This recipe reheats well for leftovers the next day.

Nutrition

Find it online: https://tastytribune.com/steak-pizzaiola-recipe-easy-italian-beef/