Description
Thinly sliced steak simmers in a vibrant tomato sauce with olives and capers. A quick, flavorful weeknight meal.
Ingredients
Units
Scale
- 4 steaks, very thinly cut
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1/2 cup (120 g) green olives, pitted and sliced
- 2 cups (375 g) cherry tomatoes, halved
- 1 tbsp capers, drained and rinsed
- 1 cup (250 ml) low-sodium chicken stock
- 1 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1/2 cup (80 ml) dry white wine
- Fresh basil leaves, torn, for serving
- Salt and freshly milled black pepper, to taste
Instructions
- Preparation: Season the steaks with salt and pepper.
- Searing the Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the steaks. For steaks that are ¼ inch thick, sear for 30 seconds to 1 minute on each side or until they reach your desired doneness. Remove the steaks and set them aside on a plate.
- Building the Sauce: Reduce the heat to medium and add the remaining tablespoon of olive oil. Stir in the minced garlic and sauté until fragrant, about 30 seconds. Pour in the white wine to deglaze the pan, scraping any browned bits with a wooden spoon. Let it simmer and reduce for about 2 minutes.
- Tomatoes and Aromatics: Incorporate the cherry tomatoes and cook until they begin to soften and wrinkle, approximately 5 minutes.
- Flavor Enhancements: Introduce the sliced olives, capers, tomato paste, and oregano to the skillet. Stir well, ensuring the tomato paste fully integrates into the sauce.
- Simmering: Pour in the chicken stock and stir everything to combine. Allow the sauce to simmer gently for about 15 minutes.
- Reintroducing the Steak: Gently nestle the steaks back into the skillet, ensuring they are submerged in the sauce. Let them warm through for about 2-3 minutes.
- Serving: Transfer the steaks to plates, spooning the sauce generously over each. Garnish with torn fresh basil leaves and serve immediately.
Notes
- For extra tender steaks, use a meat mallet to pound them to an even thinner consistency before searing.
- Substitute beef broth for chicken stock if needed. Red wine also works well in place of white wine.
- Store leftover Steak Pizzaiola in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 steak
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 80