Name: Italian Steak Pizzaiola
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 thin ribeye steaks; 1 1/2 teaspoon kosher salt; 1 teaspoon pepper; 3 Tablespoons extra virgin olive oil, divided; 1/2 cup finely chopped onion; 2 cloves garlic, finely minced; 1/4 teaspoon crushed red pepper; 1/2 cup white or red wine; 8 roma tomatoes, chopped; 1/2 teaspoon oregano; 2 Tablespoons tomato paste; 1/4 cup sliced olives; 2 Tablespoons finely chopped parsley

Italian Steak Pizzaiola

In this Italian steak pizzaiola recipe, thin beef rib-eye steaks are braised in a fresh tomato sauce with olives and parsley.

25 min total 5 min prep 20 min cook 4 477 cal

Instructions

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1 Season steaks with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large deep skillet over high heat. Add steaks to skillet and cook, undisturbed, until browned about 2 minutes. Flip and cook 1 more minute. Remove steaks from skillet and set aside.
2 Add remaining oil to skillet and turn heat to medium. Add onions, remaining salt and pepper, and cook, stirring occasionally until softened. Add garlic and cook for 1 minute. Add wine and scrape bottom of skillet to loosen any browned bits. Add tomatoes and oregano and bring mixture to a simmer. Simmer until tomatoes soften, about 5 minutes, stirring occasionally.
3 Use a potato masher or the back of a spoon to crush the tomatoes. Add in tomato paste and olives and stir to combine. Simmer for 2 minutes.
4 Return steaks and any juices accumulated to the skillet and cover the steaks in the tomato mixture. Cook until the steak is heated through, 2 to 3 minutes. Remove from heat and add parsley. Serve with crusty bread or over pasta or rice.