Steak alla Pizzaiola

Serving size:
 4 Servings


    • 4
    • chuck blade steaks (5-oz. each, pounded to a thickness of 1/2-inch)
    • kosher salt
    • pepper
    • 1⁄2 c
    • flour
    • 3 T
    • olive oil
    • 6 clv
    • garlic (smashed)
    • 1 t
    • crushed red pepper flakes
    • 1⁄2 c
    • red wine
    • 28 oz
    • crushed tomatoes (canned, or 28-oz. can whole tomatoes, crushed by hand)
    • 15
    • basil leaves (fresh, torn in half)
    • 15
    • oregano leaves (fresh)
20 minutes
Ready in
20 minutes


Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.

Adapted from


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.


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