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Bon Appétit

Pan-Seared Steak Pizzaiola

By The Bon Appétit Test Kitchen

3.2

(7)

Image may contain Steak and Food
Pan-Seared Steak PizzaiolaMisha Gravenor Photography

An Italian tomato-based sauce for steak, pizzaiola gets amped up with fennel seeds and crushed red pepper. Serve this dish over soft polenta.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 4 servings

Ingredients

2½ tablespoons extra-virgin olive oil, divided
1½ teaspoons dried oregano, divided
¼ teaspoon fennel seeds, crushed
¼ teaspoon dried crushed red pepper
2 large garlic cloves, pressed
1 14-16 ounce can diced organic tomatoes in juice
2 16 ounce boneless rib-eye steaks, each about ¾ inch thick

Preparation

  1. Step 1

    Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.

    Step 2

    Meanwhile, sprinkle steaks on both sides with salt and pepper, then crush ½ teaspoon oregano finely between fingertips and sprinkle over steaks. Heat ½ tablespoon olive oil in heavy medium skillet over medium-high heat. Add ribeye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.

    Step 3

    Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon sauce over steaks.

Nutrition Per Serving

Per serving: 536.1 kcal calories
59.1 % calories from fat
35.2 g fat
12.9 g saturated fat
109.6 mg cholesterol
5.6 g carbohydrates
1.8 g dietary fiber
3.2 g total sugars
3.7 g net carbohydrates
46.4 g protein
Nutritional analysis provided by Bon Appétit
TagsItalianEuropeanRib Eye SteakSteakBeefMeatMainDinnerDairy FreeGluten FreeNut FreeKetoEasyWeeknight MealsSearBon Appétit

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