Steak Pizzaiola

This version of pizzaiola, meaning “in the style of pizza” in Italian, features thinly sliced skirt steak topped with a burst Sun Gold tomato and caper sauce. Similar to pizza sauce, fragrant herbs like basil and oregano speckle the chunky tomato mixture for a pop of freshness. The residual oil from frying the crispy garlic garnish is liquid gold: Use it as the base of the sauce to impart a garlicky flavor throughout.

What is steak pizzaiola? 

Steak pizzaiola is a traditional Neapolitan dish featuring seared steak simmered in tomato sauce. The name translates to “pizza-style steak” and often uses less expensive cuts of beef.

What can you serve with steak pizzaiola?

Serve steak pizzaiola with pasta, over creamy cooked polenta, or alongside crusty bread for soaking up the extra sauce. You can also pair it with a crisp green salad for added freshness. 

Notes from the Food & Wine Test Kitchen

If your skirt steak is longer than 10 inches, cut it in half crosswise so the pieces will fit in the skillet. Proceed with step 1 as directed, searing the pieces one at a time to avoid overcrowding the pan and preventing the steak from searing properly. 

Suggested pairing

Pair this classic Italian dinner with a light-bodied Italian red, such as Michele Chiarlo Le Orme Barbera d’Asti.

Make ahead

Make the sauce up to two days ahead, and store in an airtight container in the refrigerator. Serve cold, or gently reheat with a splash of water and a drizzle of olive oil. Store any remaining sauce in an airtight container in the refrigerator for up to two days.

This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.