steak pizzaiola recipe: The Best Rustic Beef Dish Packed with Flavor and Simplicity

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2 8- ounce striploin or sirloin steaks cut in half width-wise.
3 tablespoons olive oil
1 peeled small diced yellow onion
4 finely minced cloves of garlic
¾ cup pinot grigio, optional
10-12 small to medium peeled,, seeded, and roughly chopped fresh vine ripe tomatoes (or 1 28-ounce and 1 15-ounce cans of San Marzano tomatoes that are crushed by hand)
1 tablespoon fresh oregano
coarse salt and pepper to taste

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– Step 1: Prep Your Ingredients

Chop your vegetables and hand-crush tomatoes. Pound steaks to 1/2″ thickness, pat dry, and season liberally with salt and pepper.

– Step 2: Sear the Steak

In a large, hot pan, sear the steaks in olive oil until golden brown. Remove and set aside.

– Step 3: Sauté the Veggies

Add more oil and toss in mushrooms and bell peppers. Cook until browned. Add chopped garlic and red pepper flakes and sauté until fragrant.

– Step 4: Deglaze and Build the Sauce

Add wine and beef stock, boil for 2 minutes, reduce heat. Stir in crushed tomatoes, oregano, salt, and pepper.

– Step 5: Braise Low and Slow

Return steaks to the pan. Simmer covered on low for 90-120 minutes, flipping every 30 minutes. Add water if sauce thickens too much.

Don’t miss our steak and eggs recipe for another protein-packed classic.

Tips for Best Results

Use a heavy-bottomed skillet or enameled Dutch oven. Cast iron retains heat well for perfect braising.

Don’t skip steps like browning the meat or sautéing the veggies. These stages add layers of flavor.

Too tangy? Add a pinch of sugar. Too thick? Add a splash of water. Want more depth? A dash of Worcestershire works wonders.

Find it online: https://www.peakfitrecipes.com/steak-pizzaiola-recipe/