Steak with Tomato and Garlic Sauce (Bistecca alla Pizzaiola)

Steak and potatoes, steak and fries, steak and salad, why not steak with tomatoes and garlic?  This is a delicious old world Italian recipe that is truly fresh and simply divine.  Originating in Naples, this fabulous dish is easily prepared but tastes like you cooked for hours.

A mouth watering recipe often found prepared with round steak, sirloin steak, boneless rib eyes, and on occasion a gorgeous piece of tenderloin.  Because I have a freezer full of delicious grass-fed beef I decided to pull out some of my sirloin stash and give it a try. 

Like many old world recipes, there are several versions roaming the globe.  You know how I love fresh and simple, so this particular Pizzaiola recipe is my very favorite.  And what’s better, it’s Bennett crew tested!  A huge hit in my house and requested weekly. 

Prepare this divine dish with your favorite cut of steak.  Be sure to pound the steak thin so it will pan sear quickly.  This will also help tenderize the tougher cuts of beef such as a sirloin.  I also tested this recipe with cube steak (not pounded thin as it’s already tenderized) and my Suzie Q loved it! 

Enjoy a steak dinner tonight with little fuss and a lot of flavor!

Happy Cooking!

Serves 4-6


4-6 steaks, round steaks, sirloin steaks, rib eye or tenderloin (pounded thin)

Kosher salt and fresh cracked black pepper

High heat safflower or sunflower oil

Extra virgin olive oil

1 28 oz can whole tomatoes (I like Muir Glen) coarsely chopped

3-4 cloves garlic, finely chopped

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano or Italian parsley

Pinch of red pepper flakes (optional)

½ cup dry red wine or beef broth


Season the steaks with salt and pepper. In a large skillet heat a few tablespoons of oil on medium high.  When the oil is hot, add the steaks and sear until browned on each side.  Transfer steaks to a warm plate and hold.

In the same pan, turn the heat down to medium and add a dash of olive oil, the garlic and then add the tomatoes. Stir the sauce until combined and then add the fresh basil and oregano, and pinch of red pepper flakes.

Traditionally you won’t find a half cup of liquid in the sauce, however, I like to make this sauce a little saucier.  At this point, add ½ cup dry red wine or beef broth.  Then place the steaks back in the sauce and let simmer for a few minutes until some of the moisture has evaporated and the steaks are warmed through.

Place each steak on a plate and ladle a little sauce over the top. Garnish with fresh chopped Italian parsley or a bit of fresh grated parmesan.

Bon Appetito!



  1. Hi. I’m on a low carb diet. This sounds like it would be low carb, but could you give me (if you can) a rough estamate of the number of carbs, sugars, and calories please. I would REALLY like to try this. Thanks!


  1. […] infrequently we use brick beef with my Bistecca all Pizziola recipe, and then sometimes when we don’t feel like messing around with all a egg and a flour, […]

  2. […] sometimes I use cube steak with my Bistecca all Pizziola recipe, and then sometimes when I don’t feel like messing around with all the egg and the […]

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