Italian Steak Pizzaiola

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In this Italian steak pizzaiola recipe, thin beef rib-eye steaks are braised in a fresh tomato sauce with olives and parsley.

By
Nicole McLaughlin
Nicole McLaughlin
Nicole McLaughlin

Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit.

Allrecipes' editorial guidelines
Updated on October 25, 2024
1
Steak topped with tomatoes and bread and basil on the side
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 thin ribeye steaks

  • 1 1/2 teaspoons kosher salt, divided

  • 1 teaspoon freshly ground black pepper, divided

  • 3 tablespoons extra virgin olive oil, divied

  • 1/2 cup finely chopped onion

  • 2 cloves garlic, minced

  • 1/4 teaspoon crushed red pepper

  • 1/2 cup white or red wine

  • 8 roma tomatoes, chopped

  • 1/2 teaspoon oregano

  • 2 tablespoons tomato paste

  • 1/4 cup sliced olives

  • 2 tablespoons finely chopped parsley

Directions

  1. Season steaks with 1 teaspoon salt and 1/2 teaspoon pepper.  Heat 1 tablespoon oil in a large deep skillet over high heat. Add steaks to skillet and cook, undisturbed, until browned about 2 minutes.  Flip and cook 1 more minute. Remove steaks from skillet and set aside. 

  2. Add remaining oil to skillet and turn heat to medium.  Add onions, remaining salt and pepper, and cook, stirring occasionally until softened.  Add garlic and cook for 1 minute. Add wine and scrape bottom of skillet to loosen any browned bits. Add tomatoes  and oregano and bring mixture to a simmer.  Simmer until tomatoes soften, about 5 minutes, stirring occasionally.  

  3. Use a potato masher or the back of a spoon to crush the tomatoes.  Add in tomato paste and olives and stir to combine.  Simmer for 2 minutes.  

  4. Return steaks and any juices accumulated to the skillet and cover the steaks in the tomato mixture.  Cook until the steak is heated through, 2 to 3 minutes.  Remove from heat and add parsley. Serve with crusty bread or over pasta or rice.

    Steak topped with tomatoes and bread and basil on the side

    Dotdash Meredith Video Studios

Nutrition Facts (per serving)

477 Calories
33g Fat
12g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 477
% Daily Value *
Total Fat 33g 42%
Saturated Fat 11g 56%
Cholesterol 88mg 29%
Sodium 615mg 27%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 30g 61%
Vitamin C 23mg 26%
Calcium 56mg 4%
Iron 4mg 22%
Potassium 789mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.