Description
Steak Pizzaiola is a classic Italian-inspired dish featuring tender chuck steaks braised in a rich tomato, garlic, and herb sauce with bell peppers and mushrooms. This hearty and flavorful recipe is perfect for a comforting meal, served with Pecorino Romano cheese and crusty bread to soak up the savory sauce.
Ingredients
Scale
Steak and Seasoning
- 4 boneless chuck steaks (about 3 pounds / 1.4kg total)
- Salt and pepper to taste
Vegetables and Aromatics
- 1 large red bell pepper, sliced
- 1/2 pound (226g) cremini mushrooms, sliced
- 15 cloves garlic, chopped
Liquids and Seasonings
- 5 tablespoons (75g) olive oil, divided
- 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
- 5 large basil leaves, chopped
Instructions
- Prepare the Steaks: Pound the chuck steaks to approximately 1/2 inch thickness to ensure even cooking and tenderness.
- Sear the Steaks: Heat a large heavy pan over slightly higher than medium heat. Add 2 tablespoons of olive oil. Pat the steaks dry and season generously with salt and pepper on both sides. Sear the steaks in the hot pan until well browned on both sides, then remove and set aside on a plate.
- Sauté Vegetables: In the same pan, add the remaining olive oil along with the sliced mushrooms and red bell peppers. Sauté until the vegetables are soft, about 7 to 10 minutes. Add the chopped garlic and cook for an additional 2 minutes, or until the garlic turns lightly golden.
- Add Spices: Stir in the crushed hot red pepper flakes and cook for 30 seconds to release their flavor.
- Create the Sauce: Pour in the beef stock and white wine, bringing the mixture to a boil. Reduce heat to medium-low after 2 minutes and add the canned plum tomatoes. Stir to combine, bring the sauce to a lively simmer, then season with salt, pepper, and dried oregano according to taste.
- Braise the Steaks: Return the steaks to the pan, submerging them in the sauce. Cover with a lid and cook over low heat at a gentle simmer for 90 to 120 minutes, flipping the steaks every 30 minutes to ensure even cooking. Add a few ounces of water if the sauce starts to dry out during braising.
- Finish and Adjust Seasoning: Once the steaks are very tender, turn off the heat. Taste the sauce and adjust the seasoning with salt and pepper as needed. Skim off excess fat from the top of the sauce using a spoon or by blotting with paper towels.
- Serve: Garnish with the chopped fresh basil leaves. Serve the Steak Pizzaiola hot with grated Pecorino Romano cheese and crusty bread to enjoy the flavorful sauce.
Notes
- Use boneless chuck steaks as they become tender with slow braising.
- Flipping the steaks every 30 minutes helps with even cooking and tenderness.
- If the sauce reduces too much, adding water keeps the dish moist.
- Removing excess fat from the sauce helps reduce greasiness but feel free to keep it for richer flavor.
- Serve with crusty bread to soak up the delicious sauce, or alongside polenta or mashed potatoes.
Keywords: Steak Pizzaiola, Italian steak recipe, braised steak, tomato sauce steak, chuck steak recipe