Description
A classic Italian dish featuring tender sirloin or ribeye steaks simmered in a savory tomato sauce with bell peppers, onions, garlic, and aromatic herbs. This steak pizzaiola recipe is perfect for a flavorful stovetop dinner and can be served with pasta, crusty bread, or roasted potatoes.
Ingredients
Scale
Steak
- 4 boneless sirloin or ribeye steaks (about 6 ounces each)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Vegetables & Sauce
- 1 small yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- ¼ cup dry red wine (optional)
Garnish
- Fresh parsley (chopped)
Instructions
- Season the steaks: Sprinkle both sides of the steaks evenly with salt and black pepper to enhance flavor before cooking.
- Sear the steaks: Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 2 to 3 minutes on each side until they are nicely browned but not completely cooked through. Remove the steaks from the skillet and set them aside to rest.
- Sauté the vegetables: Lower the heat to medium. In the same skillet, add thinly sliced onions and bell peppers. Cook for 4 to 5 minutes until they begin to soften, stirring occasionally.
- Add garlic and seasonings: Stir in the minced garlic and cook for another 30 seconds until fragrant. Then, add the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), and red wine (if using). Mix well to combine all the flavors.
- Simmer the sauce: Allow the sauce to simmer gently for 5 to 7 minutes, so the flavors meld together and the sauce thickens slightly.
- Cook the steaks in the sauce: Nestle the seared steaks back into the skillet, submerging them slightly in the sauce. Cover the skillet and let it simmer on low heat for 10 to 12 minutes, or until the steaks reach your desired doneness and the sauce thickens further.
- Garnish and serve: Sprinkle chopped fresh parsley over the top before serving. Serve hot with your choice of crusty bread, pasta, or roasted potatoes.
Notes
- Serve with crusty bread, pasta, or roasted potatoes for a complete meal.
- Chicken or pork cutlets can be substituted for the steak if preferred.
- For a leaner option, flank steak or sirloin tip can be used instead of ribeye.
- If serving with bread, opt for gluten-free bread to accommodate gluten-free diets.
