Steak Pizzaiola, or “Carne alla Pizzaiola,” is a traditional Italian dish combining tender steak cuts with a rich tomato sauce infused with garlic, oregano, and olive oil.
This dish brings together simple, bold ingredients that make it perfect for pasta pairing, crusty bread, or a fresh side salad.
Steak Pizzaiola (Carne alla Pizzaiola)
Equipment
- 1 Large skillet or cast iron pan
- 1 Tongs or spatula
- 1 Knife and cutting board
- 1 Measuring cups and spoons
Ingredients
- 4 thin-cut sirloin steaks (about 1/2 inch thick)
- 2 tablespoons olive oil extra virgin
- 4 cloves garlic, thinly sliced
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup water (or red wine for a richer flavor
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Skillet: Heat olive oil over medium-high heat in a large skillet or cast iron pan.
- Season the Steaks:Season the sirloin steaks with salt and black pepper on both sides. Add the steaks to the hot skillet and sear each side for about 2 minutes until lightly browned. Remove the steaks from the skillet and set aside.
- Cook the Garlic: In the same skillet, lower the heat to medium and add the sliced garlic. Sauté for about 1-2 minutes, until fragrant and slightly golden. Avoid over-browning.
- Add the Tomatoes and Seasonings:Pour in the crushed tomatoes and add the oregano, red pepper flakes (if using), and additional salt and pepper. Stir to combine.
- Simmer the Sauce: Add water (or red wine) to the skillet, stirring it into the sauce. Allow the sauce to simmer for 10 minutes, blending the flavors.
- Return the Steaks to the Pan: Place the steaks back into the skillet, submerging them slightly in the sauce. Simmer for an additional 5-10 minutes, allowing the steaks to soak up the sauce flavors while remaining tender.
- Garnish and Serve: Remove from heat and garnish with fresh basil or parsley. Serve hot with pasta, crusty bread, or a fresh salad.
Video
Notes
Which Steak Cut to Use?
Choosing the right steak cut for Steak Pizzaiola can make a big difference in the dish’s overall flavor and tenderness. Since the steak will be simmered in sauce, you’ll want a cut that stays juicy and tender during cooking.
Here are some of the best choices:
| Steak Cut | Why Choose It? | Ideal For |
| Ribeye | – Known for marbling
– Tender and juicy – Rich, beefy flavor holds up in tomato sauce |
– Luxurious version of Steak Pizzaiola
– Adding depth to the sauce – Keeping steak tender and flavorful |
| Sirloin | – Leaner than ribeye
– Good flavor and tenderness – Budget-friendly – Stays tender after simmering |
– Achieving a nice steak texture
– Keeping the dish affordable |
| Top Round (London Broil) | – Lean and less expensive
– Great for larger servings – Needs more cooking time – Best sliced thinly across the grain |
– Budget-friendly option
– Firmer bite |
| New York Strip | – Balanced tenderness and flavor
– Less fat than ribeye – Stays juicy – Not overly fatty |
– Leaner steak option
– Serving those who want flavor without too much fat |
| Tenderloin (Filet Mignon) | – Very tender
– Buttery texture – Mild flavor, may be overshadowed by bold sauce |
– Delicate, tender bite
– Quick cooking to preserve tenderness |
| Flank Steak | – Thin, lean cut – Suits fast, high-heat cooking – Slightly tougher – Benefits from thin slicing | – Quick-cooking option
– Satisfying those who prefer a thinner cut with some chew |
- Calories: 450 kcal
- Carbohydrates: 12g
- Protein: 30g
- Fat: 32g
How to serve Steak Pizzaiola
Serving Steak Pizzaiola is all about complementing the rich, saucy flavors with simple sides that soak up every bit of the tomato, garlic, and herb goodness. Here are some of the best ways to serve it:
1. With Crusty Italian Bread
A warm loaf of crusty Italian or sourdough bread is the perfect match. It allows you to scoop up all that delicious sauce, so nothing goes to waste. You can slice the bread thick and lightly toast it with olive oil for an added crunch and flavor.
2. Over Pasta
Serve the steak and sauce over a bed of pasta like spaghetti, linguine, or fettuccine. For a rustic touch, try tossing the pasta with a bit of olive oil, garlic, and herbs before topping it with the Steak Pizzaiola.
3. With Roasted Potatoes or Mashed Potatoes
Roast potatoes with a little olive oil, salt, and rosemary, or go for a creamy mashed potato. Roasted potatoes bring out a beautiful flavor contrast, and mashed potatoes add a creamy base that balances the acidity of the sauce.
4. Over Creamy Polenta
Polenta makes a fantastic, classic Italian pairing with Steak Pizzaiola. Simply spread a generous amount of polenta on each plate and top it with the steak and sauce for an elegant, restaurant-style presentation.
5. With a Side Salad
A light side salad with arugula, mixed greens, or even a simple Caesar salad helps balance the richness of the dish. Dress the salad with a light vinaigrette to cut through the heartiness of the steak and sauce. A sprinkle of shaved Parmesan on the salad also complements the flavors.
6. On a Bed of Spinach or Sautéed Greens
For a lighter approach, serve the steak on a bed of wilted spinach, kale, or other leafy greens. The greens absorb the sauce and add a healthy, slightly bitter contrast that brings out the natural sweetness of the tomatoes. Sauté the greens with a touch of olive oil, garlic, and a pinch of red pepper flakes for extra flavor.
7. With Rice or Risotto
A bowl of rice, especially risotto, adds an Italian touch and provides a great base to absorb the flavors. Try a basic risotto with a hint of Parmesan or garlic for a creamy, slightly nutty flavor that complements the sauce.
8. With a Wine Pairing
A glass of Italian red wine, like Chianti or Sangiovese, is definitely the right choice. These wines balance the acidity of the tomato sauce and match the richness of the steak.
To Wrap Things Up
So, are you ready to enjoy a taste of Italy right at home? Once you’ve made Steak Pizzaiola, you might just find it becoming a go-to comfort dish
