Pizzaiola Steak
Pizzaiola Steak
Quick-seared sirloin steaks sauced with a simmered tomato, marjoram and parsley sugo — steakhouse pizzaiola for four.
Prep: 15 minutes · Cook: 30 minutes
What Is Pizzaiola Steak?
A steakhouse take on pizzaiola: thin sirloin steaks seared to your preferred doneness, then married with a gently simmered tomato sauce seasoned with marjoram, parsley and a pinch of sugar.
Why Make Pizzaiola Steak?
- Steak-night with an Italian accent
- The sauce simmers while the steaks cook
- Built-in doneness guide for every preference
- Marjoram sets it apart from basic tomato sauces
- Sugar balances the tomatoes' edge
Unico Products Used in This Recipe
Ingredients
- 796 mL whole tomatoes (canned (28 oz))
- 4 tbsp olive oil (divided)
- 2 cloves garlic (crushed)
- 1 onion (finely chopped)
- 1 tbsp tomato paste
- 1 1/2 tsp fresh marjoram (chopped, or 3/4 tsp dried)
- 4 sirloin or rump steaks (thin)
- 2 tbsp fresh parsley (chopped)
- 1 tsp sugar
- salt and pepper (to taste)
- fresh herbs (to garnish (optional))
- sautéed potatoes (to serve)
Instructions
- Heat half the oil in a pan and fry the garlic and onion very gently for about 5 minutes.
- Add the tomatoes, seasoning, tomato paste and marjoram; simmer very gently 8-10 minutes, stirring occasionally.
- Meanwhile, trim and season the steaks; heat the remaining oil in a skillet and fry the steaks quickly on both sides to seal, then cook to your liking (2 minutes rare, 3-4 medium, 5 well done).
- When the sauce has thickened a little, adjust the seasoning and stir in the parsley and sugar.
- Pour off excess fat from the steaks, add the tomato sauce to the pan and reheat gently.
- Serve immediately with the sauce spooned over and around the steaks, garnished with fresh herbs; sautéed potatoes and a green vegetable make good sides.
Cooking Tips
- Cook the onion and garlic slowly — no colour, just sweetness
- Sear the steaks fast to seal before finishing to taste
- Pour off steak fat before saucing so the dish stays bright
- Stir parsley and sugar in at the end
- Reheat steak and sauce together only briefly
Frequently Asked Questions About Pizzaiola Steak
-
1. What steaks work best?
Thin sirloin or rump steaks that cook in minutes.
-
2. How long for medium steak?
About 3-4 minutes after sealing, per the recipe's guide.
-
3. Why add sugar to the sauce?
A teaspoon rounds out the acidity of the canned tomatoes.
-
4. Can I make the sauce ahead?
Yes — it keeps 3 days refrigerated and reheats well.
-
5. What sides go with it?
Sautéed potatoes and a green vegetable round it out.
Pizzaiola Steak Made Simple
Pizzaiola Steak gives a thin sirloin the full Naples treatment. Unico whole tomatoes and tomato paste do the saucing.