Easy Weeknight Steak Pizzaiola

Two thin cut sirloin steaks in a plate topped with tomato sauce and fresh basil with a fork to the side

Easy Weeknight Steak Pizzaiola

Steak pizzaiola is an easy Italian weeknight recipe that will be ready in under 20 minutes! It uses thin cut sirloin steak (fettine) that are cooked on the stovetop with tomatoes, capers, and olives. Oregano gives it the perfect pizza flavor so that this dish lives up to its name!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Servings people

Calories 792kcal

Author Pina Bresciani

Ingredients

3 tablespoon olive oil extra virgin, divided
1 garlic clove
6 steaks I used thin cut sirloin (fettine), tenderized
½ tbsp dried oregano
14 oz peeled plum tomatoes small can, crushed with a fork
2 tablespoon capers
⅓ cup taggiasca olives
salt and pepper to taste
fresh basil (optional)

Instructions

Use a paper towel to soak up any excess moisture on the steaks. This will help them brown better.
Heat up a large non stick pan over medium heat. Once heated, add 2 tablespoon of olive oil.
Once olive oil is heated through, add the full garlic clove. Once garlic clove is sizzling in the olive oil, add the steaks. Depending on the size of your pan, you may have to work in batches.
When steak is cooked on one side and is slightly browned (about 1-2 minutes MAX), turn with tongs to cook on the other side, one extra 30 seconds- 1 minute. The steaks do not have to be fully cooked at this point, but about 80% cooked.
Season the steak with salt and pepper. Once the steaks are cooked on the second side, remove them from the pan and place aside in a plate.
If the pan is filled with the fat of the meat, you can clean the pan out and start new, and continue to the next step.
If the pan is quite clean, add an extra tablespoon of olive oil directly. Add the dried oregano and let it toast slightly for 30 seconds to 1 minute max. This will release the flavors of the oregano and give the dish maximum flavor.
Add the capers and olives and sautee for about 30 seconds.
Add the tomatoes, along with some water from the can of tomatoes. Season with salt and pepper.
Lower the heat to medium low. Simmer for about 10 minutes, or until the tomatoes are slightly reduced down into a sauce. Remove the garlic clove.
Add the steaks back in and let them finish cooking and absorb the flavors of the tomato sauce.
Plate, top with tomato sauce and fresh basil if desired. Buon Appetito!

Notes

If you can't find taggiasca olives, kalamata are a good substitute

Nutrition