Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta.

Everyday Food, November 2003

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Recipe Summary

prep:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.

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  • Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.

  • Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.

Cook's Notes

For a spicier topping, add crushed red pepper with the garlic. We chose inexpensive eye of round for this recipe, but you could use any other small steak, such as minute steak. Chopped fresh tomatoes (about 2 pounds) also work well in place of the canned ones.

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Reviews (2)

15 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
03/12/2011
Tangy but good. Be sure to pay attention to the time or you might over cook the steaks.
Rating: Unrated
10/27/2010
We love this simple recipe. I have been using it ever since it appeared in that Nov. 2003 issue of Everyday Food.
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