Steak Pizzaiola (Print Version)
# Ingredients:
→ Protein
01 -
4 boneless sirloin steaks, about 2.5 cm thick
→ Vegetables
02 -
2 small yellow onions, thinly sliced
03 -
2 bell peppers, any color, thinly sliced
04 -
4 cloves garlic, thinly sliced
05 -
28 ounces (800g) canned crushed tomatoes
→ Pantry & Seasonings
06 -
3 tablespoons avocado oil, divided
07 -
3 teaspoons sea salt, divided
08 -
1 teaspoon freshly ground black pepper
09 -
¼ cup white wine (or chicken broth)
10 -
1 cup pitted green olives
11 -
2 tablespoons capers
# Instructions:
01 -
Season the steaks with 2 teaspoons salt and pepper on all sides. Allow to rest at room temperature for 10 minutes.
02 -
Heat 2 tablespoons avocado oil in a large, heavy-bottomed skillet over medium-high heat. Sear steaks for 2 minutes per side. Work in batches if needed to avoid overcrowding. Remove steaks to a plate and cover to keep warm.
03 -
Add remaining tablespoon of avocado oil to the same pan. Add onions and bell peppers, season with 1 teaspoon salt, and sauté until softened, about 5 minutes, stirring frequently.
04 -
Stir in the sliced garlic and cook for 15 seconds until fragrant, being careful not to burn.
05 -
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce until almost evaporated, about 30 seconds.
06 -
Add crushed tomatoes, olives, and capers. Bring the sauce to a boil, then reduce heat to maintain a steady simmer.
07 -
Return steaks to the pan, nestling them into the sauce. Cook for 3 minutes, then flip and cook for an additional 2 minutes for medium-rare doneness.
08 -
Transfer the steaks and sauce to a serving platter. Serve hot with crusty bread, pasta, or a light salad.
# Notes:
01 -
For a more authentic taste, use San Marzano tomatoes if available.
02 -
Adjust cooking time based on steak thickness and desired doneness.