Steak Pizzaiola Recipe

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Steak Pizzaiola blends classic pizza flavors—tomato, olive oil, garlic, and oregano—with thinly sliced steak, simmered to melt-in-your-mouth tenderness. It’s the perfect solution for a quick, flavorful meal that feels like comfort food but doesn’t take hours to prepare.

Prep Time20

Cook Time1

Total Time1 20

Servings: people

Ingredients

1 pound (450 grams) beef steaks (sirloin/rump/scotch fillet/round)
¼ cup (60 ml) extra virgin olive oil
2 cloves garlic
14 ounce (400 grams) canned crushed tomatoes (See Note 1)
¾ cup (180 ml) beef stock (or chicken stock)
1 teaspoons dried oregano (or more to taste)
1 teaspoons salt (or to taste)
½ teaspoon black pepper
1 tablespoon chopped fresh parsley

Instructions

Begin by tenderizing the steak using a meat mallet until it's evenly thinned. Set aside.
Add olive oil and chopped garlic to a cold frying pan. Place the pan over medium heat and cook until the garlic becomes fragrant and starts to sizzle.
Stir in the tomato pulp, ½ cup beef stock, half of the chopped parsley and dried oregano then season with salt and pepper. Allow the sauce to simmer for 5 to 10 minutes, stirring occasionally.
Add the tenderized steak to the pan, ensuring it is fully covered in the tomato sauce. Add remaining beef stock if the sauce has reduced significantly.
Reduce the heat to low and let the steak simmer gently in the sauce for 20 to 30 minutes until the steak is cooked and tender, turning it occasionally to ensure even cooking. If the steak is very tender, the cooking time will be much shorter. Check it regularly.
Taste and adjust salt and pepper if necessary. Stir in the chopped parsley.
Serve the steak pizzaiola hot, spooning the rich tomato sauce over the top and finish with a drizzle of extra virgin olive oil. Enjoy!

Notes

Alternatively, use tomato passata or whole peeled tomatoes, blending into a puree. You want to look for pure tomatoes with no additives.

Tips for Success

Thin-cut steaks are key for tenderness and flavor. I prefer top round (topside) or sirloin (rump), but rib-eye is a great splurge for extra tenderness.
Before tenderizing, make small cuts along the fat edges to prevent curling. Pound to about ¼ inch thick for tenderness.
Cooking time varies according to how tender the steak is. Growing up, I remember this dish simmering for over an hour until perfectly tender.
Taste the sauce and adjust seasoning as needed—sometimes a little extra salt enhances the flavors.

Nutrition