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Horizontal top-down image of portions of seared meat in a red stew in a cast iron skillet.

Steak Pizzaiola

  • Author: Fanny Slater
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Welcome steak into your weeknight dinner roundup with this rustic recipe where tender beef gets simmered in a garlicky tomato sauce.


  • 4 boneless sirloin steaks about 1 inch thick, (about 1 1/4 pounds, or use another tender cut such as flank or round steak)
  • 1 1/2 teaspoons coarse salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup diced yellow onion (about 1 small)
  • 1 pinch crushed red pepper flakes
  • 2 large cloves garlic, minced
  • 1/4 cup dry white wine (optional, or see below for substitutions)
  • 1 28-ounce can diced tomatoes
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons roughly chopped fresh parsley


  1. Pat the steaks dry and then season them on both sides with 1 teaspoon of the salt and the pepper.
  2. In a large skillet over medium-high heat, add 1 tablespoon of the olive oil and swirl to coat the pan.
  3. Once the oil is shimmering, add the steaks and sear until a golden-brown crust has formed, about 2 minutes on the first side and 1 minute on the second. Transfer the steaks to a plate and reduce the heat to medium.
  4. Add the remaining tablespoon of olive oil to the pan, and swirl to coat. Add the onion and red pepper flakes. Sweat the onions, stirring occasionally until they have softened, about 3 minutes.
  5. Add the garlic. Cook for 1 more minute, and then deglaze the pan with the white wine or your choice of alternative, scraping up any brown bits from the bottom. Pour in the tomatoes, remaining 1/2 teaspoon salt, and the oregano. Stir to combine.
  6. Bring the sauce to a simmer and cook for 10 minutes. Add the steaks (along with their juices) back to the skillet and cook until they’re warmed back through, about 3 more minutes.
  7. Evenly divide the steaks and sauce among plates, garnish with the parsley, and serve with slices of a crusty toasted baguette or focaccia for sopping up sauce.


Prefer not to cook with white wine, or you don’t have any on hand? No problem! You could also substitute red wine, or even a splash of balsamic vinegar, either regular or white. Beef or chicken broth also add a nice savory flavor, or a glug of water can work in a pinch.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Beef
  • Method: Stovetop
  • Cuisine: Dinner

Keywords: steak, Italian, tomato