Effortless Steaks Italian Style

Turn basic sirloin into something special with this standout Steak Pizzaiola. It only takes basic effort at home, but feels fancier than your usual dinner. The rich tomato mix—loaded up with capers and olives—plays off the nicely-seared beef for a meal that works any night or when you've got friends over.

My Italian buddy taught me this ages back and swore you had to finish cooking the steak right in the sauce for proper flavor. Two decades later, if I want super tasty food without a ton of work, this is still my first choice to impress.

Tasty Ingredients

• Boneless sirloin steaks: Pick out pieces that are about the same thickness and have streaks of fat running through for the yummiest bite
• Sea salt: Besides bringing out the beefy flavor, it gives the outside a good crust
• Black pepper: Grinding it fresh makes the steak smell extra amazing
• Avocado oil: Won't burn fast, so you can get a hot pan for a great sear
• Yellow onions: When you cook them slow, they get sweet and make the sauce richer
• Bell peppers: Makes the dish colorful and a little sweet, balancing out all the tomato flavor
• Garlic: Slice it thin so it won't burn and you'll get just the right kick
• White wine: Pours in to soak up those brown bits at the bottom—that's serious flavor
• Crushed tomatoes: Sets up the whole sauce; San Marzano ones are best if you've got them
• Green olives: Brings in a salty tang that keeps the steak from tasting heavy
• Capers: Little pops of salty, sharp flavor scattered around in each bite

Step-by-Step How-To

Dish Up:

Move the steaks out of the pan onto a plate, then spoon plenty of sauce over the top. That pop of red with all the olives and peppers really grabs attention.

Finish Off the Steaks:

Slide the steaks back into the tomato sauce, nestle them in, then after a quick 3 minutes, flip and do 2 minutes more. This helps all the flavor soak in and brings the beef to just the right cook.

Make the Sauce:

Toss in your tomatoes, green olives, and capers. Stir it together and let it gently bubble—not a crazy boil—so everything gets cozy.

Pour and Scrape:

White wine goes into the pan, and scrape with a wooden spoon to get those tasty brown bits. Let the wine nearly disappear—30 seconds is about right.

Add the Garlic:

Drop in the sliced garlic, then give it just a flash on the heat—no more than 15 seconds, so it smells good but doesn't burn. Even the heat left in the pan is enough.

Sauté the Veggies:

In that same pan, pour in any oil left, then add bell peppers and onions with a bit of salt. Stir for 5 minutes until they’re soft and starting to brown on the edges.

Let the Steaks Chill:

Set the seared steaks on a plate under a loose cover of foil while you start your sauce. They're still cooking a little and the juices are settling back inside.

Sear It Up:

Get your pan hot—oil should look shiny, not smoking. Drop in the steaks, leaving space between each. Let them go 2 minutes on each side for a deep brown outside. Don’t cook them through yet—you just want the crust.

Sprinkle the Steaks:

Salt and pepper all sides of your steaks and let them hang out on the counter for 10 minutes. This makes them cook evenly and the salt does its magic, locking in flavor.

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Capers are the real superstar here. These tiny green gems hit your taste buds with brightness and keep the steak from feeling heavy. My grandpa, born in Naples, never made pizzaiola without an extra handful—he always said good capers were what set an unforgettable dish apart.

How To Get It Just Right

Nailing the right temp for your steak is everything. For medium-rare, shoot for 130-135°F after you let it rest. Since it cooks a little more in that sauce, pull it out when it’s 5 degrees below where you want it. Want yours more done? Give it an extra minute or two on each side both when you sear and finish in the sauce.

Switch It Your Way

Tweak this however you want. Throw in mushrooms, a pinch of chili flakes for some heat, or sneak in a couple of anchovies for a deeper flavor. No steak? Go for pork chops or chicken—just remember they’ll need a bit more or less time on the heat. And if you want that classic, rustic look, use bone-in cuts for more flavor (they may just need a little extra time).

Where This Dish Came From

The sauce gets its name from Naples, inspired by the pizza makers there. It was all about making chewy cuts of meat tender and tasty by slow-cooking them with a tomato blend like pizza topping. These days, folks use nicer cuts for speedier cooking, but turning basic stuff into something unforgettable is still the heart of the dish.

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Dig into your Steak Pizzaiola when you want something fast, loaded with flavor, and easy to change up any way you like!

Frequently Asked Questions

→ Could I try another steak cut here?

Totally! Ribeye, strip, or even filet will work. Just keep an eye on thickness and doneness—thicker steaks may need a bit more time simmering in the sauce so they cook all the way through.

→ What's a good swap if I don't want to use white wine?

Chicken broth is an awesome no-alcohol pick, or switch to beef broth for a richer taste. A splash of red wine vinegar mixed with water also gets the job done when you’re deglazing your pan.

→ How do I turn up the heat a little?

For some kick, shake in chili flakes when frying the garlic, or dice in a jalapeño during the pepper step. Using spicy tomatoes or stirring in Calabrian chili paste works too if you want real fire.

→ Can I do any parts ahead of time?

You can whip up the sauce the night before and chill it. Warm it up and cook your steaks fresh right before eating, then mix them together. Fresh-cooked steaks in the hot sauce taste best, though!

→ What sides do you suggest with this?

Tear up some crusty bread, twirl some spaghetti, or scoop with polenta. You could also toss together a crunchy salad, sauté some bitter greens, or roast a few potatoes to round out the meal.

→ I don't like olives or capers—what else could I use?

Just leave them out if they're not your thing. For that salty zip, splash in a bit of olive juice, use pickled peppers, or cut up marinated artichokes as a fun swap.