Looking for a quick yet impressive dinner idea? Look no further! Steak Pizzaiola is an irresistibly delicious and flavourful meal that will have everyone asking for seconds. Featuring tender steaks nestled in a vibrant easy-to-make sauce of sweet cherry tomatoes, briny olives, and tangy capers, every bite is a delightful explosion of Mediterranean flavours. This steak recipe is perfect for both a cozy weeknight dinner and an elegant meal with friends. Simple to prepare yet packed with flavour, it’s sure to become a go-to favourite in your kitchen.
History of Italian Steak Pizzaiola
Inspired by the traditional Italian “Carne alla Pizzaiola,” this dish originates from Southern Italy, particularly Naples. Created to bring the flavours of pizza to meat dishes, it features a blend of tomatoes, garlic, and oregano. Over time, it has evolved, and my version adds a modern twist while preserving its authentic roots. This classic Italian dish combines rich, savoury flavours with tender cuts of beef and is renowned for its simplicity and robust taste, making it a beloved staple in Italian households.
What Makes this Italian-Style Steak Recipe Special
The magic of Carne alla Pizzaiola lies in its perfect balance of simplicity and depth of flavour. The combination of juicy, tender beef with a rich, tangy tomato sauce is irresistible. Plus, its versatility means it can be easily adapted to suit various tastes.
Main Ingredients for Steak Pizzaiola with Tips
- Beef Steaks: Opt for thin-cut sirloin or boneless chuck steaks for quick cooking and tenderness.
- Tomatoes: Fresh vine-ripened or Roma tomatoes are ideal, but canned cherry or San Marzano tomatoes work wonderfully too, especially when fresh ones are out of season.
- Garlic and Oregano: These are essential for that classic Italian flavour. Use fresh garlic and dried oregano for the best results.
- Olives and Capers: They add a briny punch that elevates the dish. You can use either green or black olives, depending on your preference. If you prefer, you can skip the olives altogether and let the capers shine on their own. This dish tastes fantastic with just capers, showcasing their unique, tangy flavour.
- White Wine: Helps deglaze the pan and adds complexity to the sauce. If you prefer, substitute with additional broth. I like to use a dry Italian pinot grigio or German riesling.
How to Make This Italian Steak Pizzaiola Recipe
You can easily make the most delicious Italian Steak Pizzaiola at home!
First, season your steaks with salt and pepper, then sear them in hot olive oil until browned on both sides. The aroma will be fantastic! Once done, set the steaks aside and, in the same skillet, sauté minced garlic until fragrant.
Next, add halved cherry tomatoes and cook until their skins wrinkle, then deglaze the pan with a splash of white wine. Add olives, capers, tomato paste, oregano, and broth, letting everything simmer until the sauce thickens.
Finally, nestle the steaks back into the skillet to warm through and garnish with fresh basil. Serve it with crusty bread to soak up the rich, flavourful sauce.
And just like that, you have a delicious meal ready to enjoy. You’ll love making this Italian Steak Pizzaiola!
Serve with crusty bread or pasta to soak up the delicious sauce.
How to Adapt This Italian Carne alla Pizzaiola Recipe
- Meat Alternatives: Swap the beef for chicken breasts. Ensure they are fully cooked in the initial sear.
- Vegetarian Option: Use thick slices of eggplant or portobello mushrooms instead of meat.
- Alcohol-Free: Replace the white wine with extra broth.
- Spiciness: Add a pinch of red pepper flakes for a bit of heat.
How to Serve Carne alla Pizzaiola
Carne alla Pizzaiola is best served hot, straight from the skillet. Here are a few serving suggestions to elevate your dining experience:
With Crusty Bread: There’s nothing like some crusty Italian bread to soak up all that rich tomato-olive sauce. Perfect for mopping up every last bit!
Over Pasta: Pour the sauce over a bed of al dente pasta, such as spaghetti or linguine, for a hearty and comforting meal that’s sure to satisfy.
With Vegetables: Pair this dish with a side of roasted or steamed vegetables, like zucchini, bell peppers, broccolini, or green beans. They complement the savoury flavours beautifully. Alternatively, try sautéed spinach or Swiss chard.
Polenta or Risotto: For a traditional Italian touch, serve the steak over creamy polenta or a rich, cheesy risotto. It’s comfort food at its finest.
Garnish: Don’t forget to garnish with freshly chopped basil or parsley and maybe a sprinkle of grated Parmesan cheese. It adds a burst of freshness and a pop of color to your dish.
Commonly Asked Questions About Steak Pizzaiola
You can use fresh cherry or mini Roma tomatoes for a burst of sweetness and delightful texture. Fresh peeled, seeded and chopped vine-ripe or Roma tomatoes are great if you’re looking for a classic tomato flavour. Alternatively, canned cherry tomatoes or San Marzano tomatoes are excellent choices for their rich taste and convenience. If you opt for canned tomatoes, you can omit the tomato paste.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Yes, it freezes well for up to 3 months. Thaw completely overnight in the refrigerator before reheating.
More Italian Dinner Recipes To Try
- Pasta con Salsiccia with Creamy Tomato Sauce
- Creamy Tuscan Chicken with Spinach
- Tuscan White Bean Soup (Ribollita) with Kale
- Lemon-Infused Fennel Risotto with Cherry Tomatoes
Carne alla Pizzaiola (Italian Steak Pizzaiola)
Ingredients
- 4 sirloin steaks (or preferred cut of steak)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 300 g cherry tomatoes, halved
- ½ cup pitted kalamata olives (55 g)
- 1 tablespoon capers, drained
- ½ cup vegetable or chicken stock (125 ml)
- ⅓ cup white wine (80 ml)
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- Fresh parsley or basil leaves, for garnish
Method
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Prepare the Meat: Season the steaks with a pinch of salt and pepper on both sides.
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Sear the Steaks: In a large skillet, heat 1½ tablespoon olive oil over medium heat. Sear the steaks on both sides until browned; 2-3 minutes per side (or to preferred doneness, see notes for times). Remove and set the steaks aside on a plate.
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Prepare the Sauce Base: In the same skillet, reduce the heat to medium-low and add the remaining 1/2 tablespoon olive oil. Add the minced garlic and cook for a few seconds until fragrant.
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Simmer the Tomatoes: Add the cherry tomatoes and cook until their skins start to wrinkle, about 5 minutes. Pour in the white wine to deglaze the pan, scraping up any brown bits with a wooden spoon. Simmer for 1 minute, until reduced.
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Build the Sauce: Add the olives, capers, tomato paste, oregano, and broth. Stir to combine and bring the mixture to a gentle simmer. Cook the sauce for 10 minutes, allowing the flavours to meld and the sauce to thicken slightly.
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Finish: Return the steaks to the skillet, nestling them into the sauce. Cook until the steaks are warmed through.
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Serve: Transfer the steaks to serving plates and spoon the tomato sauce over them. Garnish with fresh basil leaves or parsley, if desired. Serve hot with crusty bread or a side of pasta.
Notes
- Alcohol-Free Option: Replace the wine with extra stock to keep the dish alcohol-free.
- If fresh cherry tomatoes are out of season, you can use canned cherry tomatoes or high-quality canned plum tomatoes. They will provide a similar sweetness and consistency.
Steak Doneness Guide:
- Rare: ~1½ minutes per side
- Medium Rare: ~2 minutes per side
- Medium: ~2½ minutes per side
- Well Done: ~4 minutes per side
Instructions for Cooking Thin Cutlets in Sauce:
If using thin cutlets of beef or veal:
Sear the cutlets: Heat olive oil in a large skillet over medium-high heat. Sear the cutlets for 30 seconds to 1 minute on each side until nicely browned. Remove and set aside.
Prepare the Sauce: Make the sauce in the same skillet, following the recipe above. Reduce heat to low, return the cutlets to the skillet, cover, and let simmer until warmed, or until cooked to desired doneness. The goal is to keep the meat tender while allowing the flavors to meld.
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