This Steak Pizzaiola recipe is one I hold dear to my heart. My grandpa Salvatore would make this dish often. I could distinctly remember arriving at his house for dinner and the smell of it cooking on the stove. In fact, I always would have to grab a piece of bread and dunk it in the sauce. The taste was incredible.
Steak pizzaiola is a rustic traditional Neapolitan dish that literally means “Steak pizza style.” The steak is seared, simmered and smothered in a delicious “pizza style” tomato sauce that is seasoned with oregano. This dish is usually made with cheap cuts of meat. My grandpa would always use boneless beef chuck filet steaks. He said the slow cooking process would help break down the proteins in the cheap cut of meat, making it tender.
Growing up we served the pasta as a first course. I love the Bionaturae brand of durum wheat pasta. Their pasta is made in Italy and is my go to brand for all of my pasta recipes. I highly recommend that you try them out.
Then for a second course my grandpa would serve the steak with a side salad. But you can serve the pasta and steak at the same time.
STEAK PIZZAIOLA (SERVES 6)
]½ Cup Olive Oil
3 lbs. Boneless Beef Chuck Filet Steaks (about 1 inch thick), cut the steak into 2 x 4 pieces
14 Whole Garlic Cloves
⅛ tsp. Crushed Red Pepper Flakes
3 28oz. Cans Whole Tomatoes, puree using a hand blender
1 ½ tsp Dried Oregano
1 ½ tsp. Salt, plus extra for steak seasoning
1 tsp. Black Pepper, plus extra for steak seasoning
1 ½ lbs. Spaghetti
15 Fresh Basil Leaves
Pecorino Romano Cheese End (Optional)
In a large heavy bottom sauce pot, heat the olive oil on low to medium heat. Season the steak with salt and black pepper on both sides.
Working in batches, add in three to four pieces of the steak to the pot. Cook for two to three minutes on each side. You want the steak to start to brown a little. Remove the steak and put on a platter. Then cook the rest of the steak, until it is all done.
Add garlic and red pepper flakes to the pot and turn the heat to low. Cook the garlic until fork tender and mash it into the oil using a fork.
Raise the heat to low to medium and add in your tomatoes.
Season with salt, black pepper and oregano.
Add in the Pecorino cheese end.
Tear the basil into pieces and add to the pot.
Bring the sauce to a simmer. Be sure to turn it.
Add the steak back to the pot. Lower the heat to low and cook for 1 hour, until the meat becomes tender.
Boil salted pasta water. Cook the spaghetti, drain and combine with the sauce.
I like to serve the pasta as a first course. Then for a second course I serve the meat and a side salad. But you can serve the pasta and steak at the same time.