Description
Steak Pizzaiola is a classic Italian dish featuring tender boneless chuck steaks simmered in a rich tomato, garlic, and red pepper sauce infused with herbs and white wine. This hearty and flavorful meal is perfect for a comforting dinner, served with crusty bread to soak up the delicious sauce.
Ingredients
Scale
Steak
- 4 boneless chuck steaks, about 3 pounds (1.4kg) total
- 5 tablespoons (75g) olive oil, divided
- Salt and pepper to taste
- 5 large basil leaves, chopped
Vegetables and Aromatics
- 1 large red bell pepper, sliced
- 1/2 pound (226g) cremini mushrooms, sliced
- 15 cloves garlic, chopped
Sauce
- 1 28-ounce can plum tomatoes
- 1/2 cup (120g) dry white wine
- 1/2 cup (120g) low sodium beef stock
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
Instructions
- Pound and Season the Steaks: Pound the chuck steaks to approximately 1/2″ thick to ensure even cooking and tenderness. Pat the steaks very dry with paper towels and generously season both sides with salt and pepper.
- Sear the Steaks: Heat a large heavy pan to slightly above medium heat and add 2 tablespoons of olive oil. Once hot, sear the steaks until they are well browned on both sides. This caramelization locks in flavor. Remove the steaks from the pan and set aside on a plate.
- Sauté Vegetables and Garlic: Add the remaining olive oil to the pan followed by the sliced mushrooms and red bell peppers. Sauté for 7-10 minutes until they soften. Add the chopped garlic and cook for an additional 2 minutes or until it turns lightly golden and fragrant.
- Add Heat and Liquids: Stir in the crushed red pepper flakes and cook for 30 seconds to release their aroma. Pour in the beef stock and white wine, allowing the mixture to reach a boil.
- Simmer the Sauce: After boiling for 2 minutes, reduce the heat to medium-low. Add the canned plum tomatoes and stir to combine. Bring the sauce to a lively simmer, then season with salt, pepper, and dried oregano to taste.
- Braise the Steaks: Return the steaks to the pan, submerging them in the sauce as much as possible. Cover with a lid and cook on a low simmer for 90 to 120 minutes until the steaks are very tender. Flip the steaks every 30 minutes to ensure even cooking. If the sauce reduces too much during braising, add a few ounces of water as needed.
- Finish and Adjust Seasoning: Once tender, turn off the heat and taste the sauce, adjusting salt and pepper if necessary. To remove excess fat from the surface, either spoon it out or use paper towels placed gently on the sauce to soak it up.
- Serve: Sprinkle chopped fresh basil over the steaks and sauce. Serve with grated Pecorino Romano cheese and crusty bread to mop up the flavorful sauce. Enjoy your comforting Steak Pizzaiola!
Notes
- Use boneless chuck steaks for the best flavor and tenderness after slow braising.
- Pounding the steaks helps them cook evenly and become more tender.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Adding water during braising prevents the sauce from drying out while maintaining richness.
- Pair with crusty Italian bread and a simple green salad for a complete meal.
Keywords: Steak Pizzaiola, Italian steak recipe, braised steak, tomato sauce steak, hearty Italian dinner