Recipe Background
Steak Pizzaiola blends caramelized tomato sauce with tender steak—a comforting newly laid-off go-to.
The night I made Steak Pizzaiola for the first time was one I'll never forget. It was about two weeks after I had been laid off from my previous job, and I was feeling a strange mix of relief and anxiety. Cooking had always been my solace, my therapy, so I decided to create something that felt indulgent yet comforting. With a glug of extra-virgin olive oil heating on the stove and the aroma of garlic and red chili flakes wafting through the air, I knew I was on the right path. The key to this dish lies in allowing the tomato paste to caramelize, a step that imparts a deep, savory flavor to the sauce.
I had just opened a gorgeous can of San Marzano tomato sauce, a staple in my kitchen. As the tomatoes simmered with fresh basil and oregano, I let the sauce reduce patiently, giving it time to thicken and meld beautifully. While it simmered, I seasoned my chosen New York strip steaks with salt and black pepper until the crust formed a perfect seal of flavor. Deglazing the pan with white wine was my favorite part, watching the bits of steak merge into the luxurious sauce. That night, seated with my humble meal laid out before me, life felt a little brighter. A subtle hint: let the steaks reach medium-rare before you serve, as it ensures tenderness each time.
Steak Pizzaiola became an emblem of new beginnings. Each time I prepare it, I'm reminded of that pivotal moment of transition and the delicious promise that comes with change. This dish is a testament to the resilience in creating something nourishing with what you have at hand.
Ingredients
For the tomato sauce:
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic chopped
- 1/4 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can San Marzano tomato sauce
- 2 tablespoons fresh basil chopped, plus more, to taste, whole leaves, for garnish
- 2 tablespoons fresh oregano can substitute 2 teaspoons dried oregano
- salt to taste
For the pizzaiola:
- 2 (1/2-3/4-inch-thick) steaks cut of your choice such as New York or rib-eye
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup white wine
Directions
- In a saucepan over medium-high heat, add 3 tablespoons of the extra-virgin olive oil.
- Add the garlic and the red chili flakes to the hot oil and cook, while stirring, until fragrant, about 1-2 minutes.
- Add the tomato paste to the garlic mixture and cook, while stirring, until the tomato paste is lightly caramelized, about 4-5 minutes.
- Add the tomato sauce, 2 tablespoons of the chopped basil, and the oregano to the tomato paste mixture and bring it to a simmer.
- Reduce the heat to medium-low.
- Simmer the tomato mixture until the flavors have melded together and it thickens into a sauce, about 40-45 minutes.
- Taste the sauce for seasoning and add the salt, as needed.
- Season the steaks evenly with the salt and the black pepper.
- In a skillet over medium-high heat, add 2 tablespoons of the olive oil.
- Add the steaks to the hot oil and sear them, flipping them once, until browned, about 2-3 minutes per side.
- Transfer the steaks to a plate.
- Add the white wine to the skillet and deglaze the pan, while scraping the bottom of the skillet to release the browned bits, about 3-4 minutes.
- Add the sauce to the wine mixture and stir to combine.
- Allow the sauce to cook for 5 minutes.
- Nestle the steaks into the sauce, and cook until they reach an minimum internal temperature of 135 degrees F for a medium-rare doneness, about 3-4 minutes.
- Serve garnished with the extra basil leaves.
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