Steak Pizzaiola

Skirt steak “pizza-style” is our new favorite way to cook this cut, thanks to a savory, garlicky sauce made from burst Sun Gold tomatoes.

Active Time: Total Time: Servings:

30 mins 1 hr 10 mins 4

Why it Passed the Test

• Sweet tomatoes, onion, garlic, capers, herbs, and a touch of habanero cook down into a vibrant, well-balanced sauce.

• The garlic and capers are fried until crisp, adding irresistible crunch and flavor for a restaurant-worthy finish.

• Serve with pasta, polenta, or crusty bread for a versatile meal that's equally suited to weeknights or entertaining.

This version of pizzaiola, meaning “in the style of pizza” in Italian, features thinly sliced skirt steak topped with a burst Sun Gold tomato and caper sauce. Similar to pizza sauce, fragrant herbs like basil and oregano speckle the chunky tomato mixture for a pop of freshness. The residual oil from frying the crispy garlic garnish is liquid gold: Use it as the base of the sauce to impart a garlicky flavor throughout.

What is steak pizzaiola? 

Steak pizzaiola is a traditional Neapolitan dish featuring seared steak simmered in tomato sauce. The name translates to “pizza-style steak” and often uses less expensive cuts of beef.

What can you serve with steak pizzaiola?

Serve steak pizzaiola with pasta, over creamy cooked polenta, or alongside crusty bread for soaking up the extra sauce. You can also pair it with a crisp green salad for added freshness. 

Notes from the Food & Wine Test Kitchen

If your skirt steak is longer than 10 inches, cut it in half crosswise so the pieces will fit in the skillet. Proceed with step 1 as directed, searing the pieces one at a time to avoid overcrowding the pan and preventing the steak from searing properly. 

Suggested pairing

Pair this classic Italian dinner with a light-bodied Italian red, such as Michele Chiarlo Le Orme Barbera d’Asti.

Make ahead

Make the sauce up to two days ahead, and store in an airtight container in the refrigerator. Serve cold, or gently reheat with a splash of water and a drizzle of olive oil. Store any remaining sauce in an airtight container in the refrigerator for up to two days.

Ingredients

• 1 1/2 pounds skirt steak

• 1 teaspoon black pepper

• 2 1/2 teaspoons kosher salt, divided

• 1/4 cup olive oil, divided

• 4 garlic cloves, thinly sliced

• 3 tablespoons drained brine-packed capers, divided, plus 1 teaspoon brine

• 1 small sweet onion, thinly sliced (about 1 cup)

• 1 pound cherry tomatoes, preferably Sun Gold, halved

• 1 teaspoon finely chopped habanero chile

• 1/4 cup chopped mixed fresh herbs (such as basil and oregano), plus small leaves for garnish

• 1 tablespoon white balsamic vinegar or white wine vinegar

• 1 tablespoon water, plus more as needed

• Extra-virgin olive oil, for drizzling

Directions

Step 1

Sprinkle steak evenly with pepper and 1 1/2 teaspoons salt. Heat 2 tablespoons olive oil in a large skillet over high. Add steak; cook, undisturbed, until deeply browned, about 4 minutes. Flip; cook until browned on both sides and cooked to desired degree of doneness, about 4 minutes for medium-rare. Transfer steak to a cutting board; let rest 10 minutes. Wash and dry skillet.

Step 2

Return skillet to heat over medium-high; add remaining 2 tablespoons olive oil. Add garlic; cook, stirring often, until starting to brown and crisp, 2 to 3 minutes. Add 1 tablespoon capers; cook, stirring often, until capers start to burst, about 30 seconds. Transfer garlic and capers to a paper towel–lined plate using a slotted spoon, reserving oil in skillet.

Step 3

Add onion and 1/2 teaspoon salt to skillet over medium-high; cook, stirring occasionally, until softened, about 4 minutes. Add tomatoes and habanero; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until most of the tomatoes have released their liquid, about 8 minutes. Stir in herbs, vinegar, 1 tablespoon water, caper brine, remaining 2 tablespoons capers, and remaining 1/2 teaspoon salt; add additional water, 1 tablespoon at a time, if needed to thin sauce to desired consistency.

Step 4

Thinly slice steak, and arrange on a serving platter; spoon tomato mixture over top. Drizzle with extra-virgin olive oil. Sprinkle with reserved crispy garlic and capers, and garnish with additional herb leaves. Serve immediately.