Classic Italian Steak Pizzaiola in Rich Tomato Sauce

 

Ingredients:

4 boneless beef steaks (about 1 inch thick, such as ribeye or flank steak)

2 tablespoons olive oil

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1/2 cup dry red wine

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes (optional)

1/4 cup fresh parsley, chopped

Salt and pepper to taste

1/4 cup fresh mozzarella cheese, shredded (optional)

1 tablespoon butter (optional)

Directions:

Heat olive oil in a large skillet over medium-high heat. Season both sides of the steaks with salt and pepper. Add the steaks to the skillet and cook for 4-5 minutes per side, or until browned and cooked to your desired doneness. Remove the steaks from the skillet and set aside.

In the same skillet, add the garlic and cook for 1 minute, until fragrant.

Add the crushed tomatoes, red wine, oregano, basil, and red pepper flakes (if using) to the skillet. Stir to combine, scraping up any browned bits from the bottom of the skillet.

Return the steaks to the skillet and spoon some of the sauce over the top. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the steaks are tender and infused with the flavors of the sauce.

Stir in the butter, if using, for added richness.

Garnish the steaks with fresh parsley and shredded mozzarella cheese, if desired. Serve with crusty bread or over pasta for a complete meal.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 servings