Tender Steaks Italian Style

This classic Steak Pizzaiola transforms humble sirloin into a restaurant-worthy dinner with minimal effort. The rich tomato sauce, studded with olives and capers, creates the perfect complement to perfectly seared steak — making this Italian-American favorite ideal for both weeknight meals and special occasions.

I first learned this recipe from my Italian neighbor who insisted the secret was in allowing the steaks to finish cooking directly in the sauce. Twenty years later, it remains my go-to impressive dinner when I want maximum flavor with minimum fuss.

Ingredients

• Boneless sirloin steaks: Choose steaks that are uniformly thick with good marbling for best results
• Sea salt: Enhances the natural flavor of the beef and helps form a beautiful crust
• Black pepper: Freshly ground provides the most aromatic punch
• Avocado oil: Has a high smoke point perfect for searing meat without burning
• Yellow onions: Provides sweetness and depth to the sauce when properly caramelized
• Bell peppers: Adds color vibrancy and subtle sweetness to balance the acidity
• Garlic: Thinly sliced rather than minced to prevent burning while providing flavor
• White wine: Deglazes the pan capturing all the delicious browned meat bits
• Crushed tomatoes: Provides the base for the sauce; use San Marzano for best flavor
• Green olives: Adds briny complexity that cuts through the richness of the meat
• Capers: Provides little bursts of salty brightness throughout the dish

Step-by-Step Instructions

Season the Steaks:

Generously coat steaks with salt and pepper on all sides ensuring even coverage. Allow them to sit at room temperature for 10 minutes which helps them cook more evenly and develop a better crust. This step is crucial for flavor development as the salt begins to break down proteins on the surface.

Sear the Meat:

Heat avocado oil in a large skillet until it shimmers but doesn't smoke. Carefully place steaks into the hot pan without overcrowding; leave at least an inch between each piece. Sear for exactly 2 minutes per side until a deep golden crust forms. The goal is to develop flavor not fully cook the meat yet.

Rest the Steaks:

Transfer the seared steaks to a plate and loosely cover with foil. This temporary rest allows the meat to relax while you build the sauce. The residual heat will continue cooking the meat slightly while the juices redistribute.

Sauté the Vegetables:

Add remaining oil to the same pan capturing all those flavorful meat drippings. Add onions and peppers with a sprinkle of salt which helps draw out moisture. Cook for 5 minutes stirring frequently until they become soft and slightly caramelized around the edges.

Add Aromatics:

Stir in the thinly sliced garlic cooking for just 15 seconds until fragrant. Be careful not to brown the garlic as it will become bitter. The residual heat from the pan will be enough to release its essential oils.

Deglaze the Pan:

Pour in the white wine scraping vigorously with a wooden spoon to release all the caramelized bits from the bottom of the pan. These browned bits are concentrated flavor bombs that enrich the sauce. Allow wine to reduce until nearly evaporated — about 30 seconds.

Build the Sauce:

Add crushed tomatoes, olives, and capers stirring to combine all ingredients thoroughly. Bring the mixture to a gentle boil then immediately reduce to a simmer. The sauce should bubble lazily not vigorously.

Finish Cooking the Steaks:

Return the steaks to the pan nestling them into the sauce. Allow them to cook for 3 minutes on the first side then flip and cook 2 minutes more. This gentle finish in the sauce infuses the meat with flavor while bringing it to perfect doneness.

Serve Immediately:

Transfer the steaks to a serving platter pouring the sauce generously over and around them. The vibrant red sauce studded with colorful peppers, olives, and capers creates an impressive presentation.

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The secret weapon in this recipe is undoubtedly the capers. These tiny flavor bombs add an unexpected brightness that cuts through the richness of the beef. My grandfather who was born in Naples always added extra capers to his version claiming they were what separated a good pizzaiola from a great one.

Perfect Doneness Guide

Achieving the ideal steak doneness can make or break this dish. For medium-rare aim for 130-135°F internal temperature after resting. The steaks will continue cooking slightly in the sauce so remove them when they're about 5 degrees below your target temperature. If you prefer medium or well-done simply add 1-2 minutes of cooking time per side both during the searing and finishing stages.

Make It Your Own

This recipe welcomes customization based on personal preferences. Try adding red pepper flakes for heat, mushrooms for earthiness, or anchovies for umami depth. You can also substitute chicken breasts or pork chops for the steak — just adjust cooking times accordingly. For a more rustic presentation use bone-in cuts which provide extra flavor though they may require a few minutes of additional cooking time.

Historical Context

Pizzaiola sauce literally meaning "in the style of the pizza maker" originated in Naples Italy. Traditionally this preparation was a clever way to make tougher cuts of meat more tender and flavorful by slow-cooking them in a tomato sauce similar to pizza topping. While modern versions like this one use better quality cuts of meat for quicker cooking the spirit of transforming simple ingredients into something spectacular remains true to its humble origins.

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Enjoy this Steak Pizzaiola as a show-stopping dinner that is quick, flavorful, and endlessly customizable!

Frequently Asked Questions

→ Can I use different cuts of steak for this dish?

Yes, you can substitute sirloin with ribeye, strip steak, or even beef tenderloin. Just adjust cooking times based on thickness and your preferred doneness. Thicker cuts may need additional time when simmering in the sauce.

→ What can I use instead of white wine?

Chicken broth makes an excellent alcohol-free substitute as mentioned in the ingredients list. You could also use beef broth or even a splash of red wine vinegar diluted with a bit of water to deglaze the pan.

→ How can I make this dish spicier?

To add heat, incorporate red pepper flakes when sautéing the garlic, or add a diced jalapeño or two alongside the bell peppers. You could also use spicy crushed tomatoes as your base or stir in some calabrian chili paste.

→ Can I prepare this dish ahead of time?

You can prepare the sauce a day ahead and refrigerate it. When ready to serve, reheat the sauce and cook fresh steaks separately, then combine. For best results, however, freshly prepared steaks finished in the hot sauce will provide the optimal texture and flavor.

→ What side dishes pair best with Steak Pizzaiola?

Traditional pairings include crusty Italian bread for sopping up the sauce, pasta such as spaghetti or polenta. A simple green salad with vinaigrette, sautéed broccoli rabe, or roasted potatoes also complement the rich flavors beautifully.

→ Are there any substitutes for olives and capers?

If you don't enjoy olives or capers, you can omit them. To replace their briny flavor, consider adding a splash of olive brine, pickled pepperoncini, or even some chopped artichoke hearts for a different but complementary taste profile.