The easiest Steak Pizzaiola recipe made with juicy, perfectly cooked steak and a rich flavour-packed tomato sauce made with cherry tomatoes, olives, and capers. This super easy, stovetop recipe is ready in under 30 minutes
Servings: 4 servings
- 4 steaks (I used thin cut sirloin)
- 1 tbsp olive oil
- 2 cloves garlic finely chopped
- 2 cups cherry tomatoes sliced in half (375g)
- ½ cup green olives (60g or a small handful)
- 1 tsp capers
- 1 cup vegetable or chicken stock (250ml)
- ⅓ cup white wine (80ml)
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 4-5 basil leaves for serving
Heat the olive oil in a large skillet/frying pan. Once hot cook the steaks to your liking, see the notes below on steak cooking times. For ¼ inch thick steaks I cook them for 30 seconds to 1 minute each side. Once cooked, set the steaks aside on a plate.
Turn the heat down to medium-low and add an extra drizzle of olive oil. Add the chopped garlic and fry for a few seconds until fragrant.
Next, add the wine to deglaze the pan and scape/loosen any brown bits with a wooden spoon. Simmer for 1 minute.
Add the cherry tomatoes and simmer until the skin start to wrinkle (about 5 minutes).
Add the olives, capers, tomato paste, oregano and stock, stir to combine everything and bring to a simmer. Simmer the tomato sauce gently for 10 minutes.
Add the steaks back to the skillet with the sauce and cook until warmed through, serve garnished with some fresh basil.
- Don't worry about the steak getting cold as you're cooking the sauce, it gets warmed back up in the sauce at the end.
- You can use any steak you like for this recipe just make sure they are quick-cook steaks and not stewing beef.
- You can use green or black olives for this recipe.
- If you want to omit the alcohol then replace it with extra chicken or veg stock.
- You can swap the steak for chicken or pork just make sure to cook it all the way through at the first stage of cooking and warm up in the sauce at the end.
- Leftovers can be stored in the fridge for 2-3 days in a sealed container, you can reheat it in a skillet until piping hot all the way through.
- You can also freeze this for up to 3 months, thaw completely then reheat.
Steak Cooking Time ( for thin cut ¼ inch sirloin steaks)
These steaks are so thin you don't have much control when cooking them as you would thick cut steaks. I cook these steaks for 30 seconds to 1 minute each side then sit aside to rest before heating back up in the sauce. They won't be rare but any longer cooking they'll turn tough.
For Thick Cut Steaks (1 inch / 2 cm)
- Rare: ~ 1 and a half minutes each side
- Medium rare: ~ 2 minutes each side
- Medium: ~ 2 and a half minutes each side
- Well done: 4 minutes each side
Calories: 260kcal | Carbohydrates: 6g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 400mg | Potassium: 666mg | Fiber: 1g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 3mg