Steak Pizzaiola

Once again, Larry had a big cut of beef down and wanted steak. I had some tomatoes that definitely needed to be used. How could I use them both and create something good for dinner? I know, I know!!!! How about steak pizzaiola.

What is steak pizzaiola you ask. Good question. It’s an Italian steak of course. Otherwise known as carne alla pizzaiola. I is believed the origins of this dish likely come from a Sicilian recipe using beef shoulder for the meat. Other ingredients, however, point to Naples, Italy as the origin of the recipe. Who really knows, other than it originated somewhere in Italy. Pizzaiola is the rich tomato and oregano sauce accompanying a braised cut of beef. The term pizzaiola means “in the manner of the pizza maker”. So, steak pizzaiola is a steak cooked in a sauce similar to a pizza sauce or steak made pizza style, though without the crust or the cheese.

Steak pizzaiola came about around the 1940’s when Italian cooks wanted to cook less tender cuts of meat, which were cheaper. These cheaper cuts of meat are tougher and more fibrous, so they need longer cooking times. The meat is first seared and crusted, then braised in a sauce, most notably a tomato sauce and cooked slow at a low temperature to break down the proteins.

Steak Pizzaiola

6-8 medium to large tomatoes diced

3 TBSP olive oil

1-2 TBSP garlic

salt & pepper to taste

1-2 tsp each dried basil, oregano, thyme, marjoram, or any combination thereof

1 tsp red pepper flakes, or to taste

2 lbs steak

1/2 cup wine, red or white

Pat the steak dry with a paper towel, then season with salt, pepper and red pepper flakes on both sides. Press the seasonings into the steak. Cover and let rest for at least one hour before cooking.

While the meat is setting, make the sauce. Get a large skillet or pan very hot, then add the olive oil and garlic. Cook for about 2-3 minutes, or until the garlic becomes aromatic.

Add the diced tomatoes, seasonings and herbs. You can substitute fresh for the dried herbs, but but add them towards the end of the cooking process instead. Usually if using fresh herbs rather than dreed herbs, the ratio is 1 TBPS fresh:1tsp dried.

Bring to a boil, then reduce the heat to a simmer and continue to cook for about 30 minutes, stirring frequently.

While the sauce is cooking, sear the meat in a very hot skillet or pan with a combination of both butter and olive oil for about 3 minutes per side, then once again for about 1-2 minutes per side, depending on the thickness of the meat, until you have a nice crust all around the meat.

When the steak is crusted all over, remove it from the heat. Carefully add the wine to the pan and let the liquid reduce to about 1/2. Be careful when adding the wine because it will flare up and flambe. You can use either red or white wine. I used red wine because red wine goes better with a tomato sauce.

Add about 1-1 1/2 cups of the prepared tomato sauce to the wine and mix thoroughly. Re-add the steak to the sauce and cook for about 6-10 minutes per side, or until it is cooked to your liking. This recipe is NOT good for steaks that are overcooked.

When everything is cooked, it’s time to serve it all up. I had some leftover pasta that I used as my base, then added a bit of the sauce on top. Next came the steak, with a bit more sauce. I served it with sauteed zucchini, crookneck and mushrooms too, with the last of my Thanksgiving rolls on the side. Of course there was red wine served with the meal too. You have to have wine, right?! A meal without wine is breakfast! 🙂 !!Buon Appetito!!

Have a great day and make everyday great. Stay safe and stay ell. ‘Til next time.