Steak Pizzaiola

What is Steak Pizzaiola?

Steak Pizzaiola (or Bistecca alla Pizzaiola) comes from Southern Italy, and the name says it all—it literally means “steak in the style of the pizza-maker.”

That’s because the sauce tastes like something you’d find on a proper Neapolitan pizza: tomatoes, garlic, oregano, olive oil, maybe some capers or olives, and a bit of chilli heat if you’re into that. And you know I am.

Now, there are loads of variations on this dish. Some people cook it low and slow with cheaper cuts, letting the sauce tenderise the meat. Others go for quick-seared steak and a fast sauce. I like to meet somewhere in the middle—get a good-quality steak, sear it hot, and finish it in the sauce just long enough to marry the flavours. The result? Tender meat, punchy sauce, and one very happy cook.

Ingredients

There aren't a lot of ingredients in a good steak pizzaiola but they all go so well together.

• minute steaks
• neutral vegetable oil or beef tallow
• garlic
• tomato paste
• dry white wine
• tomatoes
• dried oregano
• Parmesan
• Mozzarella
• parsley
• Salt and pepper
• dried chili flakes (optional)

See recipe card for quantities.

Step by step photos.

Check out my step by step photographs to see just how easy this steak pizzaiola is to make.

1. Step 1: Pound the steaks to flatten and tenderize them. This is optional. If using thicker, more expensive cuts like sirloin or ribeye, you might like to leave them as they are and enjoy them like you would any steak in the sauce cooked to your preferred doneness.

2. Step 2: Heat your oil or beef tallow over a high heat. When your pan is smoking hot, sear the steaks for one minute per side. Transfer to a plate and set aside.

Substitutions

If you like, you can also use other main ingredients if beef isn't your thing.

• Venison - Steak pizzaiola is delicious made with venison. Use haunch steaks if you want to cook it quickly and tougher rump steaks if you prefer a deeper flavour and slower cook.
• Chicken - This dish is often made with chicken or wild poultry. I like to pound chicken thighs flat and then sear them exactly as you do with beef minute steaks.
• Vegetarian - If you don't want to add meat, this dish will still be good. Try adding roasted potatoes or steamed broccoli or cauliflower before adding the cheese and sticking it in the oven to roast.

Variations

There are a number of things you can do to change your steak pizzaiola while still getting an authentic flavour.

• Spicy - add more chilli pepper flakes while cooking to give it a bit of a kick
• Use tougher cuts of meat - Doing this, you will need to cook it longer and that will change the flavour. Your meat will need to cook longer and this will give the dish a deeper flavour and not the light tomato flavour you would expect on a quickly cooked pizza.
• Add olives and capers - I usually keep my steak pizzaiola simple but adding capers and/or olives is an authentic and delicious addition of you want to add them.

Equipment

Steak pizzaiola is the ultimate one pan dish. All you need is a good, deep frying pan to sear your steaks and then cook the sauce. Put it all in the oven and you have a one pan dish in less than an hour that is sure to satisfy.

Storage

If you happen to have leftovers, we rarely do, you can store it in an airtight container in your fridge for up to 4 days. It also freezes well for up to 3 months.

To reheat, let it defrost completely, if frozen and heat it up in your oven until hot at about 400°F/200°C.

If you do decide to freeze your steak pizzaiola, be sure to freeze it in airtight containers. Label and date the container before freezing.