If you love rich flavors and a hearty Italian classic, you’re in for a treat with this Steak Pizzaiola with Tomato Sauce Recipe. It’s one of those dishes that feels like a warm hug on a plate, combining juicy sirloin with a vibrant tomato sauce infused with garlic, basil, and oregano. When I first tried this, I was amazed at how such simple ingredients come together to create a restaurant-quality meal that I can whip up right in my kitchen. Stick with me – by the time you’re done reading, you’ll be eager to make it yourself!
Why You’ll Love This Recipe
- Quick and Easy: You can have this savory dinner on the table in under an hour, even on busy weeknights.
- Burst of Flavors: The combination of fragrant herbs and fresh tomato sauce makes every bite irresistible.
- Versatile Meal: Perfect served on its own, with pasta, or even a crusty slice of bread to soak up the sauce.
- Impresses Easily: You’ll get compliments without the fuss, making it a fantastic recipe to have in your repertoire.
Ingredients You’ll Need
The magic of this Steak Pizzaiola with Tomato Sauce Recipe lies in simple, quality ingredients that blend beautifully. When you’re shopping, look for fresh garlic and quality canned crushed tomatoes, because these really make a difference.
- Sirloin steak: Choose sirloin that’s about ½ inch thick for perfect searing and tenderness.
- Garlic cloves: Fresh garlic is a must here – it gives that punchy, aromatic flavor you just can’t get from powders.
- Butter: Adds richness and helps with basting the steak for that juicy finish.
- Kosher salt: Use kosher salt for seasoning as it adheres nicely and enhances flavor.
- Ground black pepper: Freshly cracked is best for a bolder taste.
- Olive oil: A good quality olive oil will add a silky richness to the sauce and skillet.
- Canned crushed tomatoes: Opt for a trusted brand with no added sugar for a natural tomato flavor.
- Onion (small, finely chopped): Adds sweetness and depth to the sauce.
- Dried basil and oregano: Classic Italian herbs that bring warmth and balance.
- Fresh basil (chopped): Added last for that bright, herbal finish that really lifts the dish.
Variations
I love making this Steak Pizzaiola with Tomato Sauce Recipe my own by switching up herbs or even the protein. Feel free to personalize it to your taste or what you have on hand!
- Using chicken or pork: When I tried using chicken breasts instead of steak, the sauce still worked beautifully and it was a leaner option my family enjoyed.
- Herb swaps: Adding fresh thyme or rosemary in place of oregano gives it a different but equally delicious twist.
- Spice kick: For a bit of heat, sprinkle a pinch of red pepper flakes into the sauce – I personally enjoy this variation for a smoky, spicy vibe.
- Vegetarian: Swap steaks for thick slices of eggplant or portobello for a vegetarian-friendly pizzaiola that’s hearty and satisfying.
How to Make Steak Pizzaiola with Tomato Sauce Recipe
Step 1: Season and Rest Your Steak
Start by patting your sirloin steaks dry, then season them generously with kosher salt and freshly ground black pepper. I usually let the steaks rest for about 15 to 20 minutes to allow the seasoning to really soak in – it makes a noticeable difference in flavor and tenderness later on.
Step 2: Sear the Steaks to Perfection
Heat olive oil in a skillet over medium-high heat and toss in the crushed garlic cloves for fragrance. Then, sear each steak one at a time (unless you have a big skillet), letting them cook undisturbed for 30 seconds to a minute until they develop that beautiful golden crust. Flip them over and add butter, then tilt the pan to baste each steak with the melted butter – this is a trick I discovered that keeps the meat juicy and adds delicious richness.
Step 3: Rest the Steaks and Make the Sauce
Once seared, transfer the steaks to a plate and cover them loosely – resting is crucial so the juices redistribute and your steak stays tender. In the same skillet, remove some of the butter and oil mixture, and sauté your finely chopped onions until translucent. Then add minced garlic and cook for about 30 seconds to a minute – be careful not to burn it, or it’ll turn bitter.
Step 4: Simmer the Tomato Sauce
Pour in the canned crushed tomatoes, then sprinkle in the dried basil and oregano. Season with a bit of salt and pepper, then lower the heat and let it simmer gently for 10 to 15 minutes. You’ll see the sauce thicken and the flavors deepen, which is exactly what you want. This is the heart of your Steak Pizzaiola with Tomato Sauce Recipe.
Step 5: Warm the Steaks in Sauce and Finish with Fresh Basil
Once the sauce has thickened to your liking, nestle the steaks back in the skillet, spooning some sauce over them. Simmer for just 30 seconds, then flip the steaks and sprinkle with fresh chopped basil. Turn off the heat after another 30 seconds or so, just enough to warm the steaks through without overcooking. Fresh basil added at the end gives the dish a bright herby punch that I always look forward to.
Step 6: Serve and Enjoy
Serve your Steak Pizzaiola with Tomato Sauce Recipe with crusty bread or over pasta to soak up all that yummy sauce. Trust me, it’s the kind of meal you’ll want to make again and again.
Pro Tips for Making Steak Pizzaiola with Tomato Sauce Recipe
- Rest Your Steak: Always let your steak rest after seasoning and after searing — it keeps the meat juicy and tender, something I learned the hard way when my steak was too dry.
- Don’t Burn the Garlic: Garlic burns quickly; add it after the onions soften and watch it closely to avoid bitterness, a mistake I’ve made more than once!
- Baste with Butter: Tilt your pan and spoon that melted butter over your steak for richness and better caramelization — it’s my secret for juicy steaks every time.
- Add Fresh Basil Last: Fresh herbs lose their brightness if cooked too long. Adding basil right before serving adds freshness and color that brighten the whole dish.
How to Serve Steak Pizzaiola with Tomato Sauce Recipe
Garnishes
I usually sprinkle a little extra chopped fresh basil or even a few torn parsley leaves on top for a fresh herbal aroma and vibrant look. A drizzle of good olive oil or a few flakes of Parmesan cheese also make surprising, delightful garnishes.
Side Dishes
This dish pairs wonderfully with crusty Italian bread – perfect for mopping up that luscious tomato sauce. Sometimes I serve it alongside a simple green salad dressed with lemon vinaigrette or creamy mashed potatoes for a comforting dinner.
Creative Ways to Present
For a special occasion, I’ve served the Steak Pizzaiola with roasted vegetables arranged artfully on the plate and sprinkled with microgreens. Another fun way is to layer the sauce and steak over a bed of creamy polenta for a silky, elegant presentation that wows guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover Steak Pizzaiola in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so I sometimes think it tastes even better the next day. Just be sure to cool it fully before refrigerating.
Freezing
I’ve frozen this dish in portion-sized containers a couple of times, and the tomato sauce holds up well. Just thaw overnight in the fridge before reheating so the steak doesn’t toughen from sudden heat.
Reheating
To reheat, I gently warm the steak and sauce in a skillet over low heat with a splash of water or broth to keep the sauce saucy. Avoid microwaving if possible – a quick stove-top reheat preserves texture better.
FAQs
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Can I use other cuts of steak for this recipe?
Absolutely! While sirloin is preferred for its balance of tenderness and flavor, flank or ribeye steaks also work well. Just adjust cooking time accordingly to avoid overcooking.
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Is this recipe spicy?
No, the original Steak Pizzaiola with Tomato Sauce Recipe isn’t spicy, but you can easily add red pepper flakes if you like a little heat.
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Can I make the sauce ahead of time?
Yes! The sauce can be made a day ahead and refrigerated. Just warm it gently before adding the steaks.
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How do I know when the steak is cooked perfectly for this dish?
Since the steaks finish cooking in the sauce for just a short time, searing to medium-rare or medium before resting is ideal. This keeps them tender and moist once they simmer in the sauce.
Final Thoughts
This Steak Pizzaiola with Tomato Sauce Recipe has earned a permanent spot in my meal rotation because it’s straightforward, comforting, and packed with flavor. It’s the kind of dinner that feels special but doesn’t require hours in the kitchen. I love how the simple tomato sauce elevates the steak and how flexible the recipe is depending on what I have around. If you try it once, I’m confident you’ll find yourself coming back to it just like I do. So grab your skillet, some fresh basil, and let’s get cooking!
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Steak Pizzaiola with Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Steak Pizzaiola is a classic Italian-inspired dish featuring tender sirloin steaks simmered in a flavorful tomato sauce infused with garlic, basil, and oregano. This quick and delicious recipe combines seared steak with a rich and aromatic sauce, perfect for serving with crusty bread or pasta.
Ingredients
For the Steak
- 2 slices of sirloin steak, ½ inch thick, 7 ounces each
- 2 cloves crushed garlic
- 2 tablespoons butter
- Kosher salt to taste
- Ground black pepper to taste
- 2 to 3 tablespoons olive oil
For the Sauce
- 14 ounces canned crushed tomatoes
- 1 small finely chopped onion (¼ cup)
- 3 cloves minced garlic
- ¼ teaspoon dried basil
- ½ teaspoon dried whole oregano
- ¼ cup fresh basil, chopped loosely packed
Instructions
- Season the Steak: Season the sirloin steaks generously with kosher salt and ground black pepper. Let them rest at room temperature for 15 to 20 minutes before cooking to ensure even cooking.
- Sear the Steak: Heat a skillet over medium-high heat and add 2 to 3 tablespoons of olive oil along with the crushed garlic cloves. Place one steak at a time in the hot skillet and sear for 30 seconds to 1 minute until slightly golden brown, then flip and sear the other side. For larger skillets, both steaks can be seared simultaneously.
- Baste with Butter: Add 2 tablespoons of butter to the skillet, tilt the pan, and spoon the melted butter over the steaks to enhance flavor and keep the meat moist. Repeat the basting for the second steak if cooking individually.
- Rest the Steaks: Remove the seared steaks from the skillet and place them on a plate to rest, allowing the juices to redistribute.
- Sauté the Onions: Remove half of the oil and butter mixture from the skillet. In the remaining fat, sauté the finely chopped onions until they become translucent, around 3 to 4 minutes.
- Add Garlic: Add the minced garlic to the onions and sauté for an additional 30 seconds to 1 minute, being careful not to let the garlic burn.
- Simmer the Sauce: Pour in the canned crushed tomatoes. Sprinkle in the dried basil and dried oregano, then season with salt and pepper to taste. Reduce the heat to low and simmer the sauce for 10 to 15 minutes, allowing it to thicken and the flavors to meld.
- Combine Steaks and Sauce: Once the sauce has thickened, nestle the rested steaks back into the skillet. Simmer gently for 30 seconds, then turn the steaks and top with fresh chopped basil. Turn off the heat after 30 seconds or once the steaks are warmed through.
- Serve: Serve the steak pizzaiola hot, accompanied by crusty bread or your favorite pasta to soak up the delicious sauce.
Notes
- Prepare all ingredients and have them close at hand before cooking, as the process happens quickly and prevents burning the onions and garlic.
- Fresh basil added right before serving retains its vibrant flavor and aroma.
- Feel free to experiment by adding other herbs or spices to customize the sauce or substitute the steak with other proteins according to preference.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 520
- Sugar: 7g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0.3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
