Italian Steak Pizzaiola Recipe

Cook Time: 20 minutes

Ingredients

• 4 thin ribeye steaks
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 3 tablespoons extra virgin olive oil, divided
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 1/2 cup white or red wine
• 8 roma tomatoes, chopped
• 1/2 teaspoon oregano
• 2 tablespoons tomato paste
• 1/4 cup sliced olives
• 2 tablespoons finely chopped parsley

Directions

1. Season the steaks with 1 teaspoon of salt and 1/2 teaspoon of pepper. Heat 1 tablespoon of olive oil in a large, deep skillet over high heat.
2. Add the steaks to the skillet and cook without moving them until browned, about 2 minutes. Flip the steaks and cook for an additional minute. Remove the steaks from the skillet and set them aside.
3. In the same skillet, add the remaining oil and reduce the heat to medium. Add the chopped onions, remaining salt and pepper, and cook, stirring occasionally, until the onions soften, about 3-4 minutes.
4. Add the minced garlic and cook for 1 minute, until fragrant.
5. Pour in the wine and scrape the bottom of the skillet to loosen any browned bits. Add the chopped tomatoes and oregano. Bring the mixture to a simmer and cook until the tomatoes soften, about 5 minutes, stirring occasionally.
6. Use a potato masher or the back of a spoon to crush the tomatoes into a chunky sauce. Stir in the tomato paste and sliced olives, and simmer for another 2 minutes.
7. Return the steaks to the skillet, along with any juices that have accumulated on the plate. Cover the steaks with the tomato mixture. Cook until the steaks are heated through, about 2-3 minutes.
8. Remove the skillet from the heat and sprinkle with freshly chopped parsley.
9. Serve with crusty bread, or over pasta or rice for a complete meal.

Nutrition Facts (per serving)

Calories	477
Total Fat	33g
Saturated Fat	11g
Cholesterol	88mg
Sodium	615mg
Total Carbohydrate	12g
Dietary Fiber	3g
Total Sugars	6g
Protein	30g
Vitamin C	23mg
Calcium	56mg
Iron	4mg
Potassium	789mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Rich History of Italian Steak Pizzaiola

Italian Steak Pizzaiola, a classic dish hailing from southern Italy, particularly the regions of Campania and Naples, has a history that stretches back several centuries. Originally, it was a way for Italian families to make use of affordable cuts of beef, slow-cooked in a flavorful tomato sauce to tenderize the meat while infusing it with robust flavors. The name "pizzaiola" is derived from "pizza," referencing the tomato-based sauce seasoned with garlic, oregano, and olive oil, reminiscent of traditional pizza toppings. Over time, the dish transitioned from a humble home-cooked meal to a celebrated recipe featured in trattorias and restaurants across Italy.

Regional Variations and Characteristics

While the core of Steak Pizzaiola remains consistentthin slices of beef cooked in a tomato sauce with garlic and herbsregional variations add unique touches. In Naples, the sauce is often enriched with white wine and capers, while in other parts of Campania, black or green olives and fresh parsley are emphasized for a brighter flavor. Some coastal regions may incorporate anchovies or a hint of chili for added depth. These subtle regional differences reflect local ingredients and culinary traditions, making each version slightly distinct yet unmistakably Italian.

What Sets It Apart from Similar Dishes

Steak Pizzaiola is often compared to other Italian beef dishes, such as Beef alla Fiorentina or Brasato al Barolo. What distinguishes it is its preparation method and the sauce. Unlike slow-braised beef dishes that rely on long cooking times, Pizzaiola uses quick pan-searing followed by simmering in a vibrant tomato sauce, allowing the beef to remain tender yet succulent. The inclusion of olives and tomato paste creates a balance of umami and acidity not commonly found in simpler steak recipes.

Where Its Commonly Served

Traditionally, Steak Pizzaiola is served in Italian family homes as a hearty dinner but has also found its way into trattorias, pizzerias, and casual Italian restaurants worldwide. It pairs exceptionally well with crusty bread, pasta, or rice, which helps soak up the rich tomato sauce. In Italy, it is often accompanied by a simple green salad or roasted vegetables, emphasizing fresh and seasonal ingredients.

Interesting Facts and Cultural Notes

One fascinating aspect of Steak Pizzaiola is its connection to Italian resourcefulnesshistorically, it transformed inexpensive cuts of beef into a flavorful main course through careful seasoning and cooking techniques. Another interesting fact is that the dishs name sometimes confuses food enthusiasts: although it evokes "pizza," it is entirely distinct and focuses on tender meat rather than dough. Additionally, it has inspired modern adaptations, including versions with chicken or pork, but traditionalists insist that rib-eye or sirloin remain the authentic choice. Its quick cooking time makes it ideal for weeknight meals, yet it still delivers restaurant-quality flavor, demonstrating the ingenuity and simplicity of Italian cuisine.

FAQ about Italian Steak Pizzaiola Recipe

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