Hey, y’all, Austin from Beyond the Bayou here. Today we’re diving into Steak Pizzaiola, a dish that’s become a go-to in my kitchen now. I tried this recipe during a rainy day cooking marathon, and it’s been a game-changer ever since.
Funny story – the first time I made this, I got so caught up in the amazing smells that I nearly forgot about a Zoom call with my editor. There I was, frantically explaining my latest food adventures with tomato sauce splattered all over my shirt.
But let me tell you, it was worth it. This steak pizzaiola is the perfect blend of simple and satisfying. It’s got that cozy, home-cooked feel but with a little extra pizzazz. Whether you’re cooking for yourself or feeding a crowd, this dish is sure to hit the spot. So grab your apron, and let’s get cooking! For more such steak recipes, just go for Ribeye Steak or Filet Mignon.
Steak Pizzaiola Recipe
Equipment
- Large Skillet
- Cutting Board and Knife
- Wooden Spoon or Spatula
- Measuring Spoons
- Can Opener
Ingredients
- 1 tablespoon olive oil
- 1 3 lb chuck steaks
- 1 large onion
- 2 garlic cloves hot cherry pepper
- hot cherry pepper optional
- 2 tablespoons tomato paste
- 1 28 ounce can peeled plum tomatoes
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon dried basil
- pepper to taste
Instructions
- Heat olive oil in a large skillet and brown chuck steak on both sides.
- Remove steak, sauté sliced onion and minced garlic until softened.
- Add hot cherry peppers (optional) and tomato paste; cook for 1 minute.
- Add chopped tomatoes, bay leaf, oregano, salt, basil, and pepper.
- Bring to a boil, return steak to skillet, cover, and simmer for 1 1/2 hours until tender.
Nutrition
Tips that Are Worth Considering!
- Steak Won’t Get Cold: Don’t worry about the steak getting cold while you cook the sauce; it will warm up at the end.
- Choose the Right Steak: Use any quick-cook steak you like, but avoid stewing beef.
- Olives: You can use green or black olives for this recipe.
- Alcohol Option: If you are not looking for an alcohol-free option, consider adding alcohol like white wine.
- Meat Options: You can swap steak for chicken or pork. Just make sure to cook it thoroughly at the start and warm it up in the sauce at the end.
- Pound the Steak: Pound the steak to about 1/2″ thick using a meat mallet so it braises evenly and stays tender. This step is crucial if you’re cutting steaks from a large chuck roast.
- Skim the Fat: When braising fatty beef, like short ribs, skim the fat off the top to avoid a greasy sauce. You can use a spoon, bulb blaster, paper towel method, or white bread. Another method is to use ice cubes in a ladle; the fat will stick to the bottom of the ladle.
- Double the Sauce: If you want extra sauce for pasta, double the amount of tomatoes.
Enjoy making your steak pizzaiola!
What to Serve with Steak Pizzaiola?
