Steak with pizzaiola sauce

Steak with pizzaiola sauce

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(5 ratings)

Prep: 8 mins Cook: 15 mins - 20 mins


Serves 2
Try this recipe for a melt-in-the mouth steak with simple Italian sauce

Nutrition and extra info

Nutrition: per serving

  • kcal500
  • fat39g
  • saturates10g
  • carbs5g
  • sugars0g
  • fibre2g
  • protein33g
  • salt0.22g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300-350g/10oz-12oz beef steak, such as sirloin, rump or ribeye, about 2cm/¾in thick



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

For the sauce

  • 250g vine-ripened tomato, or 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2-3 fat garlic clove, chopped
  • 2 tbsp extra-virgin olive oil
  • pinch dried oregano or marjoram



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 6 large basil leaves, roughly torn


  1. Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.

  2. When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through – this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.

  3. Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.

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Comments, questions and tips

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10th Sep, 2013
Rubbish recipe - has nothing to do with a proper pizzaiola sauce except for the tomatoes and the oregano, but you need a lot more than a teeny pinch of it and marjoram does not work. I do not understand why whoever wrote this recipe could not be bothered to look it up on google italia. You need capers and black olives to make a pizzaiola sauce, plus optional garlic. But I suppose it is all one can expect from people who think that grated cheddar cheese is a good accompaniment for pasta. Doubtless with chips!
23rd Aug, 2010
Was quite good alternative for steak but doubt i'll make it again.
24th Jul, 2009
It wasn't great because I overcooked the steak but this is not the fault of the recipe. The sauce had a nice flavour but I felt like this dish needed something else with it to complete it.
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