Servings: 2
Pizzaiola Sauce Recipe
Make pizzaiola sauce with tomatoes, garlic, peppers, onions & white wine- perfect over steak, chicken or fish. One skillet, bold flavor.
Ingredients
- 1- 1.5 pounds sirloin steak trimmed of fat
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 cup white mushrooms sliced
- 1 cup white onion sliced
- 1 cup red bell pepper sliced
- 1 cup green bell pepper sliced
- 3-4 cloves garlic minced
- ½ cup white wine
- 15 ounces crushed tomatoes
- ¼ teaspoon dried oregano
- 2 tablespoons fresh flat parsley chopped
- 1 teaspoon balsamic vinegar
- Crusty bread or focaccia
Instructions
- Season both sides of the 1- 1.5 pounds sirloin steak with the ½ teaspoon coarse kosher salt and ½ teaspoon ground black pepper. Set aside.
- Heat the 1 tablespoon extra virgin olive oil in a large skillet over medium high heat. Sear the steak on both sides, approximately 1 minute on each side until lightly browned. Remove to a plate and set aside.
- If the skillet is dry, add 1 teaspoon of additional olive oil. Add the sliced 1 cup white mushrooms, 1 cup white onion, 1 cup red bell pepper and 1 cup green bell pepper to the skillet, sautéing for 3-4 minutes or until they start to soften. Add the minced 3-4 cloves garlic, sautéing for another 1-2 minutes.
- Deglaze the pan with the ½ cup white wine and stir in the 15 ounces crushed tomatoes, ¼ teaspoon dried oreganoand 2 tablespoons fresh flat parsley Reduce the heat to low.
- Return the steak to the skillet, covering with sauce. Cook on each side for an additional 3 minutes (6 minutes total). Remove the steak to a cutting board to rest for 5 minutes.
- Continue to simmer the sauce while the steak is resting, stirring in the 1 teaspoon balsamic vinegar.
- Slice the sirloin against the grain and plate on dishes. Top with the simmering sauce and serve with bread.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Storage: You can easily store leftovers in an airtight container for up to three to four days.
Freezing: Freeze this dish for two to three months in a freezer-safe container or freezer bag.
Nutrition
Calories: 996kcal, Carbohydrates: 35g, Protein: 132g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Cholesterol: 346mg, Sodium: 1205mg, Potassium: 3195mg, Fiber: 9g, Sugar: 19g, Vitamin A: 3411IU, Vitamin C: 189mg, Calcium: 288mg, Iron: 14mg