Steak Pizzaiola is a timeless Italian dish that effortlessly blends the richness of tender beef with the bold, aromatic flavors of Mediterranean cuisine. The steak, usually seared to perfection, is enveloped in a savory sauce brimming with fragrant herbs, tangy tomatoes, and a dash of spice. Each bite is a harmonious balance of textures and tastes, where the juicy, succulent meat melds with the vibrant, zesty sauce, creating an indulgent experience for the senses. Often served with a side of crusty bread or creamy mashed potatoes, Steak Pizzaiola is a dish that feels both comforting and sophisticated, making it a favorite for cozy family dinners or celebratory meals alike. Its rustic charm and heartwarming flavors have made it a staple in homes and restaurants, continuing to captivate food lovers across the globe.
Steak Pizzaiola
Ingredients
- 1 pound beef tenderloin steaks, cut into 4 medallions
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup sliced fresh mushrooms
- 2 teaspoons butter
- 1 pinch salt
- 1 cup sliced sweet and hot peppers
- 4 cloves garlic, crushed
- ½ cup white wine
- ¼ teaspoon dried oregano
- 1 cup tomato concassé
- 2 tablespoons chopped fresh oregano
- 1 teaspoon balsamic vinegar
- 1 pinch red pepper flakes
- 1 pinch salt and ground black pepper to taste
Instructions
- Generously season both sides of the steak medallions with salt and black pepper for a balanced, flavorful coating.
- Heat olive oil in a large skillet on high. Add the steaks and sear for about 2 minutes per side until golden brown. Remove the steaks and set them aside, keeping the oil in the pan.
- Add the mushrooms and butter to the skillet, seasoning with salt, and cook for 5-6 minutes, stirring until the mushrooms soften and start to brown. Lower the heat to medium, then add the peppers and cook for 2 minutes until tender. Stir in the garlic and cook for another minute. Pour in the wine, sprinkle in the oregano, and raise the heat to medium-high. Let it cook for about 3 minutes until the wine almost evaporates.
- Stir in the tomato concassé and let it simmer for 3-4 minutes until the tomatoes soften. Add the fresh oregano, balsamic vinegar, and red pepper flakes, mixing everything together. Taste and adjust the seasoning with salt and black pepper as needed.
- Return the steaks to the skillet, nestling them in the mushroom mixture. Cook for 4 to 10 minutes, allowing the steaks to heat through and reach your preferred level of doneness.
