Steak Pizzaiola Recipe
Steak Pizzaiola is a culinary delight that captures the essence of Italian cuisine with its rich flavors and simple preparation. This dish combines the robust taste of a perfectly seared steak with the savory, aromatic notes of marinara sauce, garlic, and a hint of red wine. The result is a mouthwatering meal that is both hearty and elegant. Whether you’re looking to impress guests or indulge in a comforting homemade dinner, Steak Pizzaiola is a must-try recipe that will leave everyone at the table asking for seconds.
Ingredients You’ll Need
To create this exquisite dish, you’ll need a handful of high-quality ingredients that come together to form a symphony of flavors. Start with a large NY strip steak or any cut of your preference—whether you choose ribeye, sirloin, or tenderloin, the key is to select a well-marbled steak for maximum tenderness and flavor. Season the steak with a generous amount of salt and pepper to enhance its natural taste.
Next, you’ll need extra virgin olive oil, which not only serves as the cooking medium but also infuses the dish with a subtle fruity richness. Garlic is another essential component, providing a pungent kick that complements the sweetness of the marinara sauce. Speaking of sauce, you can opt for a store-bought marinara, canned tomatoes, or fresh chopped tomatoes depending on your preference and availability. Fresh parsley adds a touch of freshness, while a splash of red wine elevates the dish with its deep, complex flavor.
When selecting your ingredients, it’s important to focus on freshness and quality. If using fresh tomatoes, choose ripe Roma tomatoes for their sweet, dense flesh. When it comes to the wine, a Chianti or similar dry red wine will work best, bringing out the best in the sauce while also contributing to the overall depth of the dish.
Step-by-Step Cooking Instructions
To begin, heat a skillet over medium heat, ensuring that the surface is evenly coated with a thin layer of olive oil. If your steak hasn’t been pre-sliced to a thickness of about 1/2 inch, take a sharp knife and, with a steady hand, carefully slice the steak horizontally. This technique allows the steak to cook more evenly and absorb the flavors of the sauce more thoroughly.
Once the skillet is hot, place the steak in the pan, searing each side briefly. The goal here is to develop a rich, caramelized crust that locks in the juices, ensuring that the steak remains tender and flavorful. Be careful not to overcook at this stage; a quick sear on both sides is all that’s needed.
With the steak seared to perfection, add the chopped garlic to the skillet. Allow the garlic to cook until it just begins to sizzle, releasing its aromatic essence. Now, it’s time to introduce the marinara sauce or your chosen tomato substitute. Stir in the parsley, whether dried or fresh, to infuse the sauce with a herbaceous note. Finally, pour in a generous splash or two of red wine, allowing it to meld with the other ingredients and enhance the sauce’s complexity.
Bring the sauce to a gentle simmer, then reduce the heat to medium. Let the steak cook in this flavorful bath, turning it occasionally to ensure even cooking. The goal is to cook the steak until it’s firm to the touch yet still juicy. This step requires patience, as it’s crucial to allow the flavors to meld and penetrate the meat thoroughly.
Once the steak is cooked to your liking, remove it from the skillet and spoon the rich, savory sauce over the top. Serve immediately, paired with your favorite side dishes for a complete meal that is as satisfying as it is delicious.
Recipe Tips
Enhancing the Flavors:
To deepen the flavors, consider marinating the steak in olive oil, garlic, and herbs for a few hours before cooking. This step will add another layer of complexity to the dish.
Making Ahead or Storing Leftovers:
Steak Pizzaiola can be made ahead and stored in the refrigerator for up to two days. Reheat gently on the stove to maintain the steak’s tenderness.
Adjusting for Dietary Needs:
For a gluten-free version, ensure that your marinara sauce is gluten-free. You can also substitute the red wine with a non-alcoholic option if desired.
What to Serve With This Recipe
Steak Pizzaiola is a versatile dish that pairs beautifully with a variety of sides. For a classic Italian experience, serve it with homemade bread, perfect for soaking up the rich sauce. A fresh, crisp salad with a light vinaigrette offers a refreshing contrast to the hearty steak.
If you’re looking to enhance the dining experience further, consider pairing the dish with a glass of the same Chianti used in the sauce. The wine’s bright acidity and fruity notes complement the savory richness of the steak and marinara, creating a harmonious balance that elevates the meal.
Variations to Try
This recipe is highly adaptable, allowing you to experiment with different meats and sauces. For a more luxurious version, try using veal or lamb instead of beef. Each type of meat brings its own unique flavor profile, adding variety to your cooking repertoire.
If you’re in the mood for a change, consider swapping the marinara sauce for a spicy arrabbiata sauce, which will add a fiery kick to the dish. Alternatively, for a more delicate flavor, use a white wine and lemon sauce instead of red wine, creating a lighter, yet equally satisfying meal.
Frequently Asked Questions
How do I avoid overcooking the steak?
Use a meat thermometer to check the internal temperature. Aim for 135°F for medium-rare.
My sauce is too thin. How can I thicken it?
Let it simmer uncovered to reduce and concentrate the flavors.
Can I use a different type of wine?
Yes, any dry red wine works, though the flavor will slightly change. Experiment with different varieties to find your favorite.
What’s the best way to reheat leftovers?
Gently reheat on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much in the fridge.
Steak Pizzaiola is a dish that stands out for its simplicity and depth of flavor. It’s a meal that can be dressed up for a special occasion or enjoyed as a comforting dinner on a weeknight. The rich combination of tender steak, savory sauce, and fragrant garlic creates a memorable dish that is sure to become a favorite in your kitchen. So don’t hesitate—give this recipe a try, and feel free to experiment with it to make it uniquely your own.
Ingredients
1 tbsp. extra virgin olive oil
1 large NY strip steak or your preferred cut
Salt and pepper
2 cloves garlic, chopped
1 tsp. dried parsley flakes or 2 tsp. freshly chopped parsley
2 cups marinara sauce, canned tomatoes, or fresh chopped tomatoes
1/4 cup red wine
Instructions
Begin by heating a skillet over medium heat, adding just enough olive oil to lightly coat the bottom. If your steak is already sliced to approximately 1/2 inch thickness, it’s ready to go. If not, carefully slice the steak horizontally, holding it steady with your palm, to achieve the desired thickness.
Place the steak in the skillet, searing each side briefly to lock in the flavors. Once seared, introduce the chopped garlic, allowing it to cook until it just begins to sizzle. At this point, add the marinara sauce. In the absence of marinara, you can substitute with canned Roma tomatoes or even freshly chopped Roma tomatoes. Sprinkle in the parsley, whether dried or fresh, and pour in a generous splash or two of red wine.
Bring the mixture to a simmer, then reduce the heat to medium. Continue cooking, turning the steaks occasionally, until they firm up to the touch. Once cooked to perfection, remove the steaks from the skillet, ladle the rich sauce over them, and serve immediately. Pair with some homemade bread and enjoy with the rest of that Chianti used in the sauce.
Steak Pizzaiola Recipe
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 large NY strip steak or your preferred cut
- Salt and pepper
- 2 cloves garlic chopped
- 1 tsp. dried parsley flakes or 2 tsp. freshly chopped parsley
- 2 cups marinara sauce canned tomatoes, or fresh chopped tomatoes
- 1/4 cup red wine
Instructions
- Begin by heating a skillet over medium heat, adding just enough olive oil to lightly coat the bottom. If your steak is already sliced to approximately 1/2 inch thickness, it’s ready to go. If not, carefully slice the steak horizontally, holding it steady with your palm, to achieve the desired thickness.
- Place the steak in the skillet, searing each side briefly to lock in the flavors. Once seared, introduce the chopped garlic, allowing it to cook until it just begins to sizzle. At this point, add the marinara sauce. In the absence of marinara, you can substitute with canned Roma tomatoes or even freshly chopped Roma tomatoes. Sprinkle in the parsley, whether dried or fresh, and pour in a generous splash or two of red wine.
- Bring the mixture to a simmer, then reduce the heat to medium. Continue cooking, turning the steaks occasionally, until they firm up to the touch. Once cooked to perfection, remove the steaks from the skillet, ladle the rich sauce over them, and serve immediately. Pair with some homemade bread and enjoy with the rest of that Chianti used in the sauce.