Steak Pizzaiola is a dish that's native to Naples and translates to steak in the style of the pizza maker. There are many versions of this dish but they all share the common thread of tomatoes as the predominant ingredient in the sauce. Undoubtedly my version is far from authentic in a true Italian kitchen.
I have after all added a bunch of veggies to this one that aren't native to the dish. But the added veggies are not only very tasty, they also help to make the overall dish much more nutritionally balanced than if this were just being served with a starchy side dish alone.
And you can make this even lighter with a leaner cut of beef. I used well marbled bone in New York strip steak for the extra flavor. But this could easily be done with beef tender loin or top round sirloin to help cut the fat if that's what you're into.
Prep time: 10 min
Cook time: 45 min
- 2 (8 oz) bone in New York strip steaks
- 1 medium zucchini, chopped into small pieces
- 1 medium onion, chopped into small pieces
- 7 button mushrooms, halved
- 2 cloves of garlic, sliced
- 14 oz can diced tomatoes
- 14 oz can tomato puree
- ½ cup red wine
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- salt & pepper to taste
- Season the steaks heavily with salt and pepper then add the olive oil to a large sauté pan over a high heat and sear the steaks for 4 minutes on the first side and 3 minutes on the second side then remove the meat from the pan and set it aside.
- Add all of the veggies to the pan and sauté for 3-4 minutes stirring occasionally until they just start to develop a bit of color.
- Add the wine and simmer for 2 minutes then add all of the tomatoes, Italian seasoning, salt and pepper then stir to combine before adding the steak back to the pan.
- Cover and simmer on low for 30-40 minutes then serve.
- Notes: I served the steak with gluten free polenta that was prepared according to the package instructions with added parmesan cheese and black pepper. Pasta also works well as the side dish.