Wednesday, January 16, 2013

Steak Pizzaiola

Hello, hello! After a little maternity leave, I'm happy to be cooking some good food again! Having a baby changes pretty much everything in life, including what kind of recipes I look for now. With a barely 3 month old, I now need something that I can prep ahead of time and throw together rather quickly when it's time to eat. This steak pizzaiola was so quick, easy and delicious. It's nearly impossible to screw up and healthy too.

Steak Pizzaiola
Recipe slightly adapted from

  • 1 1/2 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 8 cloves garlic, smashed
  • 2 onions, sliced 1/4 inch thick
  • 3 bell peppers, sliced 1/2 inch thick
  • 8 jarred pepperoncini, drained and thinly sliced
  • 1 28-ounce can crushed tomatoes
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes
  • Focaccia and/or mixed greens, for serving (optional)


Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate.
Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes.
Thinly slice the steak against the grain and divide among plates. Top with the sauce. Serve with focaccia.
Per serving: Calories 318; Fat 12 g (Saturated 3 g); Cholesterol 51 mg; Sodium 668 mg; Carbohydrate 16 g; Fiber 4 g; Protein 35 g