Description
This classic Italian Steak Pizzaiola recipe features juicy sirloin steaks simmered in a flavorful tomato-based sauce with garlic, onions, and herbs. The dish combines tender seared steak with a rich, aromatic sauce made from crushed tomatoes, basil, and oregano, perfect to serve with crusty bread or over pasta for a satisfying meal.
Ingredients
Scale
For the Steak:
- 2 slices of sirloin steak, ½ inch thick, 7 ounces each
- 2 cloves crushed garlic
- 2 tablespoons butter
- Kosher salt to taste
- Ground black pepper to taste
- 2 to 3 tablespoons olive oil
For the Sauce:
- 14 ounces canned crushed tomatoes
- 1 small finely chopped onion (¼ cup)
- 3 cloves minced garlic
- ¼ teaspoon dried basil
- ½ teaspoon dried whole oregano
- ¼ cup fresh basil, chopped, loosely packed
Instructions
- Season the Steak: Season the sirloin steaks generously with kosher salt and ground black pepper. Allow the steaks to rest at room temperature for 15 to 20 minutes to ensure even cooking.
- Sear the Steaks: Heat olive oil and crushed garlic in a skillet over medium-high heat. Sear each steak individually, cooking for 30 seconds to 1 minute on each side until slightly golden brown.
- Baste the Steaks: Add butter to the skillet, tilt the pan, and use a spoon to baste the steaks with the melted butter for added richness. Repeat this process with the second steak, or sear both steaks simultaneously if your skillet is large enough.
- Rest the Steaks: Remove the steaks from the skillet and place them on a plate to rest, allowing the juices to redistribute for optimal tenderness.
- Sauté the Onions: In the same skillet, remove half of the oil-butter mixture to avoid excess fat, then sauté the finely chopped onions until translucent, about 3-5 minutes.
- Add Garlic and Sauté: Add minced garlic to the onions and sauté for 30 seconds to 1 minute, taking care not to burn the garlic to maintain its flavor and aroma.
- Simmer the Sauce: Pour in the crushed tomatoes, then add dried basil and dried oregano. Season with salt and pepper to taste. Simmer the sauce on low heat for 10 to 15 minutes, allowing it to thicken and flavors to meld.
- Combine Steaks with Sauce: Once the sauce thickens, nestle the steaks back into the skillet with the sauce. Simmer for 30 seconds on one side, then turn them over and sprinkle with fresh chopped basil. Turn off the heat after 30 seconds or once the steaks are warmed through.
- Serve: Serve the steak pizzaiola hot, accompanied by crusty bread or your favorite pasta for a comforting Italian meal.
Notes
- This recipe cooks quickly, so have all ingredients prepped and within reach to prevent burning onions and garlic or ending up with an overly thick sauce.
- Adding fresh basil just before serving enhances the dish’s fresh herbal flavor.
- The core ingredients—beef, onions, garlic, basil, oregano, and tomatoes—are essential, but feel free to experiment with other herbs or switch up the protein to your preference.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 110 mg
