Steak Pizzaiola

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Tired of the same old steak? Want to try something new? That’s exactly what inspired us to prepare our own version of a Neapolitan classic! While we do not claim to have the most authentic version of Steak Pizzaiola out there, we are certain that it’s one of the most delicious. What sets our recipe apart from the competition is the quality of the steak. We decided to use an All-American Classic, the boneless ribeye! This quality cut of meat, when combined with a simple yet delectable sauce, will leave your taste buds wanting more!

Steak Pizzaiola Ingredients

Ingredients

  • One ribeye steak (or two 8oz sirloin steaks thinly cut)
  • 3 Tablespoons of quality olive oil
  • 1 Yellow onion diced
  • 1 Can of anchovies (optional)
  • 1 Tablespoon of capers (optional)
  • 4 Cloves of fresh garlic (minced)
  • 2/3 Cup of white cooking wine
  • 1 28oz Can of San Marzano tomatoes, pealed and chopped
  • 3 Fresh basil leaves
  • Sea salt
  • Black pepper
  • 1 Tablespoon fresh oregano

What you’ll need:

 

Finex 12″ Skillet with Lid

Giant Nutmeg Cutting Board

Cutting Board

Steak Pizzaiola sauce in pan

Preparation

  1. You’re going to want to thin out your steak for this recipe, much like you would for Schnitzel or Milanese. Take your steak and put it in between two pieces of plastic wrap and press so your steak is about half its original height.
  2. Next, you’ll want to get your pan ready for the sear! We used our Finex Cast Iron 12″ Skillet, but any cast iron or stainless-steel pan will do. Add your olive oil over medium heat and allow it to warm until the oil begins to smoke lightly.
  3. Add your steak and flash cook each side for 2 minutes or until the outside is browned to your liking. Add sea salt and black pepper to taste. Then remove steak from pan, set aside and cover loosely with foil.
  4. In the same pan over medium heat, add your onions, garlic, anchovies, and capers. Cook for 6 to 8 minutes until browned.
  5. Once the onions are browned, add your white wine and let cook over medium heat until most of the wine has been absorbed. Make sure to get the delicious flavors off the surface of your pan!
  6. Add the tomatoes once the wine has absorbed. Place your basil in the sauce. Wait about 20 to 25 minutes for tomatoes to properly stew. Season with sea salt and black pepper to taste.
  7. Place your steak in the tomato sauce and put a lid on the pan. Cook (really heat up) the steak for 5 minutes.
  8. To plate, scoop sauce directly in the middle of your plate (as much as you like) then place your steak on top.
  9. Add sea salt, black pepper, or fresh oregano to taste.

Steak Pizzaiola cooking