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Steak Pizzaiola

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Yield: Serves 6 to 8
Steak Pizzaiola

Source: Mad Hungry, January 2011


  • 2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
  • 1 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 1 28-ounce can whole tomatoes, with juice


  1. Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.

  2. Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.

  3. Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.

Reviews (9)

  • beltzy 10 Apr, 2014

    I've made this a few times and it is absolutely delicious as well as easy to make! A winner for sure!

  • Jenifer_Mike 12 Dec, 2013

    This web site is really a walk-through for all of the info you wanted about this and didn’t know who to ask. Glimpse here, and you’ll definitely discover it…. Taruhan Bola

  • Yellthun 27 Aug, 2012

    This was fantastic, I added white wine like another reviewer and I think it really pulled this rec pie together. Very tender, delicious meat sauce/recipe.

  • Bmansmom 30 Jun, 2012

    Saw this recipe prepared this week and decided to try it. I cooked it in my cast iron pot on the stove top and added a 1/2 cup of white wine for 2 hrs. Yum, Yum, Yum, Based upon other reviews, you can skim any excess oil prior to serving. Yummy!

  • SCDeb 4 Nov, 2011

    Sorry about the double post, but I forgot to mention that I removed MOST of the outer fat from my meat. Not doing so would have ensured that mine was "greasy" too. Hope that helps!

  • SCDeb 4 Nov, 2011

    I have cooked this twice. The 1st time the meat was "fall off the bone" tender. The second time I had to increase the cooking time to achieve that same tenderness. It was super yummy both times!

  • ntongol 9 Oct, 2011

    I finally tried this recipe today. I have to agree with Wiscill. Steak braised for two hours, not all that tender and very greasy, sauce was not thick. If I do it again, I think I may braise the fat out of the meat in plain water, then braise for longer than two hours with sauce in oven.

  • Wiscill 18 Jan, 2011

    I followed the directions precisely, but the sauce did not thicken. The liquid also had a lot of fat in it. The meat was tender but not "fall of the bone" tender. However, the dish was quite tasty, and we enjoyed it despite the results being different than the picture or the TV segment. Any suggestions?

  • SewYaya 17 Jan, 2011

    Oh no! Where are the videos?

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