Steak Pizzaiola is an Italian favorite we enjoy when out. But, it’s easy enough to make at home, and you’ll impress your dinner guests. We serve it with a side of pasta and a green vegetable, but we’ve had it served with polenta, orzo or even a Mushroom Risotto.
We have used several cuts of steaks, like sirloin, New York strip steak, or top round, but prefer ribeye. They all work well with the recipe. The tomato sauce made in the pan, seasoned with the oregano adds a fresh flavor to the steak and pasta side dish. Your family and dinner guests will think they are in their favorite Italian restaurant.
2 8 Ounce Boneless Ribeye or Sirloin Steaks Cut in Half
3 Tablespoons Olive Oil
4 Cloves of Garlic Finely Minced
1 Small Diced Yellow Onion
¾ Cup Dry White Wine
10-12 Fresh Plum or Roma Tomatoes, Peeled, Seeded and Roughly Chopped (or 2-28 Ounce Cans Plum Tomatoes) To peel the tomatoes easier, cut out stem then dip in boiling water for a minute.
2 Tablespoons Dried Oregano
Freshly Ground Black Pepper
Cooked Pasta, like Spaghetti or Linguine for Serving
Pound the steaks thinner to about ½” thick. We pierce them all over with a serving fork which can help tenderize them. Season with salt and pepper on both sides.
Add the olive oil to a large skillet or rondeau pot. Heat over medium heat until the oil starts to shimmer. Add the steaks and cook for about 2 to 3 minutes per side until browned. Don’t overcook or they might be tough. Transfer the steaks to a plate and cover with foil to keep warm.
Add the garlic and onions to the pan. Sauté for about 5 or 6 minutes over medium heat until browned, but not burned.
Add the white wine to the pan. Deglaze and cook about 4 or 5 minutes until reduced by half and slightly thickened.
Add the tomatoes and dried oregano. Cover and cook over medium low heat for about 20 minutes. You should have a thick sauce and the tomatoes have broken down and released their liquid. Add some water if necessary to have the sauce have a good consistency but not too thin. Season with salt and pepper to taste..
Transfer the steaks back to the pan. Nestle into the tomato sauce. Cover and cook for 5 minutes to warm the steaks back up to temperature.
Serve with a side of the pasta. Spoon some sauce over the steaks and pasta. Add a vegetable on the side, like roasted Brussel sprouts, green beans, asparagus or other seasonal favorite. Enjoy.