Steak alla Pizzaiola
4 Servings
Prep time
20 mins
Entrée | Meat
Food Allergies
Dairy-free | Corn-free | Egg-free | Soy-free | Nut sensitivity

Adapted from


4 chuck blade steaks (5-oz. each, pounded to a thickness of 1/2-inch)
  kosher salt
1⁄2 cflour
3 Tolive oil
6 clvgarlic (smashed)
1 tcrushed red pepper flakes
1⁄2 cred wine
28 ozcrushed tomatoes (canned, or 28-oz. can whole tomatoes, crushed by hand)
15 basil leaves (fresh, torn in half)
15 oregano leaves (fresh)


Season steaks with salt and pepper. Place the flour in a shallow dish, and dredge each steak in it. Shake off the excess flour before transferring to a plate. Heat the oil in a large, deep skillet over medium-high heat. Working in batches, sear the steak, flipping once partway through cooking time, until browned on both sides and medium rare, about 4 minutes. Repeat with remaining steaks and transfer to a dish.

Add the garlic to the skillet and cook over medium-high heat, stirring frequently until golden, 2-3 minutes. Stir in the chili flakes and pour in the wine. Cook until the wine has reduced by 3/4, about 3 minutes. Add the tomatoes, basil, oegano, and some salt and pepper to taste. Bring to a simmer, then return the steaks to the skillet, smothering them in sauce. Serve hot.

Adapted from