Steak Pizzaiola

Versatile Steak Pizzaiola Recipe: Perfect for Pasta, Polenta, or Bread! This delicious Steak Pizzaiola with thinly sliced ribeye, San Marzano tomatoes, and Mediterranean flavors is incredibly versatile. Serve it over pasta, polenta, or with crusty bread for a satisfying meal. The combination of garlic, olives, and capers creates a rich and flavorful sauce that will impress your family and friends.

Ingredients

• 1 lb thinly sliced ribeye steak

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 small onion, thinly sliced

• 1 tsp red pepper flakes (optional)

• 1 cup peeled San Marzano tomatoes, crushed by hand

• ½ cup beef broth or red wine

• ¼ cup Kalamata olives, sliced

• 2 tbsp capers, rinsed

• 1 tsp dried oregano

• ½ tsp dried basil (or fresh basil for garnish)

• Salt and black pepper, to taste

• 1 tbsp butter (for richness)

Directions

1. Sear the Steak – Heat olive oil in a large skillet over medium-high heat. Lightly season the ribeye slices with salt and black pepper. Sear for 30-60 seconds per side, then transfer to a plate.

2. Sauté the Aromatics – In the same pan, reduce heat to medium and add a little more oil if needed. Sauté garlic, onions, and red pepper flakes until soft and fragrant (about 2 minutes).

3. Make the Sauce – Add hand-crushed peeled tomatoes along with the beef broth (or red wine), olives, capers, oregano, and basil. Simmer uncovered for 20 minutes, allowing the tomatoes to break down and thicken slightly.

4. Return the Steak – Add the ribeye slices back into the sauce, spooning it over the meat. Let it warm through for 1-2 minutes, ensuring it stays tender. Stir in butter for extra depth.

5. Serve – Garnish with fresh basil and enjoy with crusty bread, pasta, or roasted potatoes.