How to Make STEAK PIZZAIOLA Like an Italian
Steak Pizzaiola is a classic dish originating from Naples, creating a flavorful braising liquid for meat. Back in the day, when times were tough, families made the most of what they had, turning simple ingredients like tomatoes and garlic into hearty meals like this one.
Steak Pizzaiola typically uses less expensive cuts of beef, simmered in a rustic marinara sauce made from juicy peeled tomatoes, fragrant garlic, passata, and a touch of oregano—don’t skip the oregano, it’s important for the sauce’s signature flavor. After that, finish it with freshly cracked pepper and basil to enhance the aroma.
The best part? You’ll have leftover meaty sauce, perfect for tomorrow’s pasta night, making it an ideal recipe for busy weeknights. With just a handful of ingredients you can create a dish that’s simple to prepare, yet packed with rich, authentic Italian flavors.
Watch how to make STEAK PIZZAIOLA like an Italian
This Steak Pizzaiola is so tender, you won’t believe it’s ready in 30 minutes!
Vincenzo’s tips
Meat Your Match
Nothing is worse than tough meat! Use tender cuts like loin, which cook quickly and remain tender. The right cut guarantees a soft, succulent bite with every forkful.
Amp Up the Flavor
Looking for more flavor? Additionally, you can elevate your Steak Pizzaiola with onions, olives, or capers. These ingredients will bring an extra layer of richness to the sauce.
Handle With Care
When flattening the steak, make sure to gently break down the nerves without smashing the meat. The goal is to thin it out, not stress it out! A light touch keeps the meat tender.
Be Generous with EVOO
When I say be generous with the extra virgin olive oil, I mean it! Don’t skimp—it’s the heart of the sauce, giving richness and depth of flavor.
Peeled Tomatoes Are Key
You could use just passata, but without peeled tomatoes, you miss out on that special texture and taste.
Crush, Don’t Mash
If you prefer not to hand-crush the tomatoes, feel free to blend them—but don’t overdo it. You still want some texture in the Steak Pizzaiola sauce, not a puree.
Patience is a Virtue
Indeed, low and slow is the way to go, and cooking the sauce gently ensures the flavors develop without burning.
Timing is Everything
Don’t overcook the meat. In fact, keep it at 2 minutes max. Overcooking dries it out, and we want every bite to be juicy and tender.
How to serve Steak Pizzaiola
Spoon a generous amount of marinara sauce onto the plate, then place the tender meat on top, and garnish with capers for a burst of tangy flavor. Finally, serve alongside warm, crusty bread slices to soak up every drop of the delicious sauce.
Steak Pizzaiola
Print Recipe
Equipment
- Baking Paper
- Chopping-board
- Kitchen mallet
- Large-sized pan
- Cup
- Garlic crusher
- Wooden ladle
Ingredients
- 500 g / 17.64oz Thin and lean pieces of beef or veal
- 2 cans / 800g / 28.2oz peeled tomatoes
- 1 bottle passata
- Fresh or dried oregano
- A fresh bunch of basil
- 5 garlic cloves, crushed
- Extra virgin olive oil, EVOO
- Salt & Pepper
Instructions
- Put a sheet of baking paper on top of your chopping board and place the meat on top. Cover it with another sheet of baking paper.
- Tenderize the beef gently using a kitchen mallet to make the meat flat, then cut it into small pieces or strips.
- Pour a generous amount of EVOO into a pan and allow it to warm up on medium-low heat.
- Add a splash of water, then the garlic, and cook it for 30 seconds, stirring gently with a wooden spoon.
- Crush the peeled tomatoes by hand and add them to the pan, stirring quickly. Add the passata and continue stirring.
- Add oregano, salt, and stir to combine. Let it cook for 10 minutes, stirring occasionally.
- Add the meat a small portion at a time and cook for a maximum of 2 minutes, stirring gently.
- Turn off the heat and add as much pepper as you like.
- Break the basil leaves by hand, add them to the pan, and give everything a quick stir.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Now that you have leftover sauce, let’s use it in the following dishes:
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