Steak Pizzaiola
Adapted from Gennaro Contaldo
  • 2 thin cut boneless steaks, preferably a strip or ribeye, sometimes I buy one thick steak and have the butcher slice it in half horizontally, or you can buy 4 super thin steaks ( note: if it's thicker you just have to simmer it longer)
  • 2 pints, cherry tomatoes sliced in half
  • 3 large cloves of garlic, smashed and chopped
  • a good handful of capers, rinsed of brine
  • red pepper flakes, according to taste
  • ½ to 1 cup of white wine, depending on how much steak you're cooking
  • kalamata and cerignola olives, a good handful of each
  • 1 tablespoon or so, good quality oregano, dried
  • ½ cup water, Optional if sauce is too thick or if you think it's too thin add a few tablespoons of marinara
  • olive oil
  • parsley for garnish
  1. Season both sides of steak with salt and pepper.
  2. Add a drizzle of olive oil to your pan, place steaks in and brown each side but don't cook through.
  3. Remove steaks and set aside.
  4. Add another little drizzle of olive oil then add in the garlic, red pepper flakes and oregano along with the capers and olives.
  5. Deglaze with the wine and let it reduce a little.
  6. Add the sliced tomatoes.
  7. Add the steaks back in and let it simmer until the tomatoes burst and all the juices flow and thicken up a bit. Remember if too thick add a little water and if too thin add a couple tablespoons of marinara.
  8. Finished when steaks are fork tender.
  9. Place on a platter and garnish with chopped parsley, enjoy!
Recipe by Proud Italian Cook at