Steak Pizzaiola
Steak Pizzaiola is a classic Italian dish that delivers maximum flavor with minimal cost. Thin, lean cuts of beef are gently tenderized and quickly simmered in a luscious sauce made from high quality peeled tomatoes, fragrant garlic, and passata. With fresh oregano and basil, the whole dish comes together in just 12 minutes. This budget-friendly meal is perfect for weeknights—just be sure to have plenty of bread on hand to mop up all the extra sauce.
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.