Steak Pizzaiola
Steak pizzaiola combines peppers, mushrooms, and chuck steaks that are braised until tender in a garlicky tomato-oregano sauce. Best served with plenty of crusty bread to mop up the delicious pizza-style sauce!
Servings: 6
Ingredients
- 4 boneless chuck steaks about 3 pounds (1.4kg) total
- 5 tablespoons (75g) olive oil divided
- 1 large red bell pepper sliced
- 1/2 pound (226g) cremini mushrooms sliced
- 15 cloves garlic chopped
- 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
- salt and pepper to taste
- 5 large basil leaves chopped
Instructions
- Pound the chuck steaks to approximately 1/2" thick.
- Heat a large heavy pan to a touch higher than medium heat with 2 tablespoons of olive oil. Pat the steaks very dry and liberally season with salt and pepper on both sides. Sear the steaks in the hot pan until well browned on both sides then remove the steaks to a plate.
- Add the remaining olive oil to the pan along with the mushrooms and peppers. Saute until soft (about 7-10 minutes) then add the garlic and cook for another 2 minutes or until lightly golden.
- Add the hot red pepper flakes and cook for another 30 seconds.
- Add the beef stock and wine and bring to a boil. After 2 minutes reduce heat to medium-low and add the tomatoes to the pan and stir together. Bring the sauce to a lively simmer. Taste test and add salt and pepper to taste along with the dried oregano.
- Add the steaks to the pan and cover with the lid. Cook over a low simmer until very tender (90-120 minutes). Flip the steaks every 30 minutes to ensure even cooking. If the sauce starts to dry out during the braising process, just add a few ounces of water to the pan.
- Once the steaks are very tender, turn off the heat and taste test one more time, adjusting salt and pepper if required. There will be a good amount of fat in the sauce that has risen to the top. If you like, you can spoon it out, or use paper towels. Simply lay the paper towels on top of the sauce and lift. The fat will adhere to the paper towels.
- Top with fresh basil and serve with grated Pecorino Romano and crusty bread to mop up the amazing sauce. Enjoy!
Video
Notes
- Tough cuts of beef, pounded thin, like top round and bottom round work just as well as chuck steaks. Bone in chuck steaks also work great for this dish.
- The sauce can easily be doubled for pasta.
- Removing the fat can be accomplished in a few different ways. Laying paper towels on top of the sauce and discarding until the sauce no longer looks fatty is the quickest way to remove fat from a sauce like this. You can also skim the fat with a spoon or use multiple other methods.
- Leftovers can be saved for up to 3 days and can be reheated on the stovetop or in the oven.
Nutrition
Calories: 741kcal | Carbohydrates: 11.9g | Protein: 74.2g | Fat: 41.8g | Saturated Fat: 13.2g | Cholesterol: 240mg | Sodium: 211mg | Potassium: 1066mg | Fiber: 2.2g | Sugar: 7.2g | Calcium: 60mg | Iron: 10mg
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