Why You’ll Love This Steak Pizzaiola Recipe
When you try this Steak Pizzaiola recipe, you’ll quickly discover why it’s one of my favorites. The combination of juicy steak and rich marinara sauce is simply irresistible.
I love how the flavors meld together, especially with the hint of red wine and aromatic garlic. It’s a dish that feels fancy yet comes together effortlessly, making it perfect for weeknights or special occasions.
Plus, serving it over pasta adds a delightful touch. Trust me, once you make this, it’ll become a go-to recipe in your kitchen, too. You won’t believe how quickly it disappears!
Ingredients of Steak Pizzaiola
When it comes to cooking, the right ingredients can make all the difference. For a delightful dish like Steak Pizzaiola, you’ll want to gather a few key components that not only elevate the flavor but also create a wonderful aroma that fills your kitchen.
Trust me, the combination of juicy steak, savory marinara, and fragrant garlic is enough to make anyone’s mouth water. So, let’s explore what you’ll need to whip up this delicious meal.
Here’s a handy list of the ingredients you’ll need for Steak Pizzaiola:
- 2 New York strip steaks (1-inch thick) or 2 rib eye steaks
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 8 button mushrooms, quartered
- 1/2 small onion, diced
- 2 garlic cloves, finely minced
- 1/4 cup red wine (your choice of good quality)
- 2 cups marinara sauce (homemade or your favorite jarred)
- 1 cup dry pasta (cooked)
Now, while gathering your ingredients, it’s a great time to think about a few substitutions or personal touches you might want to add.
For instance, if you’re not a huge fan of mushrooms, you could easily swap them out for bell peppers or even spinach for a pop of color.
And that red wine? If you don’t have any on hand, a splash of balsamic vinegar can work in a pinch, though it may change the flavor a bit.
Oh, and don’t forget that pasta! You can use whatever shape you love, whether it’s spaghetti, penne, or even some fun twisty shapes that kids adore.
Cooking should be fun and flexible, right? Plus, who doesn’t love a good kitchen experiment?
How to Make Steak Pizzaiola
Making Steak Pizzaiola is a delightful adventure in the kitchen, and trust me, it’s easier than it sounds. First, let’s get that pot of water boiling. You’ll want to bring a big pot of water to a rolling boil, and don’t forget to season it with salt—it’s like giving your pasta a little spa treatment.
Once it’s bubbling away, toss in 1 cup of dry pasta and let it cook according to the package directions. While that’s happening, we can focus on the star of the show—the steaks.
Grab your 2 New York strip steaks, and season them lightly with 1/2 teaspoon of dried oregano, 1/2 teaspoon of granulated garlic, and a sprinkle of salt and freshly ground black pepper. Don’t go overboard; we want the steak to shine through, not get lost in a spice tornado.
Heat up a medium-sized skillet and add 2 tablespoons of olive oil. Once it’s hot—and I mean sizzling hot—carefully place the steaks in the pan. Let them sear for about 5 minutes without moving them. This is the time to let that beautiful crust form.
After 5 minutes, flip those bad boys over, and move them to one side of the skillet. On the other side, add 8 quartered button mushrooms, 1/2 a small diced onion, and 2 finely minced garlic cloves. Stir those veggies until they soften up, about 4 minutes, while the steaks finish cooking. If you like your steak medium-rare, you might want to cut back on the searing time a bit.
Once everything looks tantalizing, remove the steaks and keep them warm—maybe under a little foil blanket.
Now, let’s bring it all together. Pour in 1/4 cup of red wine to deglaze the pan, scraping up all those tasty bits stuck to the bottom. Let it simmer for about a minute before adding in 2 cups of marinara sauce. Stir and let it heat through for about 4 minutes.
You’ll want to taste the sauce and adjust the seasoning if needed. Once your pasta is done, drain it and toss it with half to a whole cup of that delicious sauce.
Serve the pasta on plates, top it with the steaks, and drizzle the remaining sauce over everything. It’s simple, it’s comforting, and I guarantee it’ll impress anyone lucky enough to share this meal with you.
Steak Pizzaiola Substitutions & Variations
After savoring the delightful flavors of Steak Pizzaiola, you might find yourself wanting to mix things up a bit.
You can swap out the New York strip or ribeye for flank steak or even chicken for a lighter option. If you’re not a fan of mushrooms, try bell peppers or zucchini instead.
For a twist on the sauce, a splash of balsamic vinegar or a sprinkle of red pepper flakes can add a nice kick.
And if you want a heartier meal, serve it with polenta or mashed potatoes instead of pasta.
Experiment and find your perfect combination!
Additional Tips & Notes
While preparing Steak Pizzaiola, you’ll want to guarantee the flavors meld beautifully. I recommend letting your steaks rest for a few minutes after cooking; this keeps them juicy.
Don’t skip the deglazing step with red wine; it adds depth to your sauce. If you’re a fan of spice, a pinch of red pepper flakes can elevate the dish.
For a heartier meal, consider serving it with garlic bread or a side salad. Finally, always taste your sauce before serving—adjust the seasoning to your liking.
Enjoy the process, and I promise you’ll savor every bite!