Bravo! Italian Kitchen Steak Pizzaiola Recipe
Bravo! Italian Kitchen's Steak Pizzaiola is a bold and savory dish featuring seared steak simmered in a rich tomato sauce with garlic, peppers, mushrooms, olives and capers, delivering classic Italian flavors with a hearty, rustic touch. Make this Straight-From-the-Restaurant Bravo! Italian Kitchen Steak Pizzaiola Recipe at home and your Steak Pizzaiola will taste just like Bravo! Italian Kitchen.
Yield: 2 Servings
Ingredients
- Two 8-ounce Boneless Ribeye Steaks about 1-inch thick
- 1 teaspoon Kosher Salt to taste
- 1/2 teaspoon freshly ground Black Pepper to taste
- 2 tablespoons Olive Oil divided
- 4 cloves Garlic thinly sliced
- 1 small Onion finely chopped
- 1 cup Cremini Mushrooms sliced
- 1 Red Bell Pepper thinly sliced
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Dried Oregano
- 1/2 cup Dry White Wine
- One 28-ounce can San Marzano Tomatoes crushed by hand
- 1/2 cup Kalamata Olives pitted and halved
- 2 tablespoons Capers rinsed and drained
- 1/4 cup Fresh Basil Leaves torn
- 1/4 cup Fresh Parsley chopped
- 2 tablespoons Unsalted Butter
- Cooked Spaghetti or Crusty Bread for serving
Instructions
- Pat ribeye steaks dry with paper towels.
- Season both sides, to taste, with salt and black pepper.
- Pour 1 tablespoon olive oil into a medium skillet. Place over medium heat.
- When oil is hot and shimmering, add steaks. Sear for 3 - 4 minutes per side, achieving a deep brown crust. Transfer steaks to a plate and tent with foil to keep warm.
- In same skillet, add remaining 1 tablespoon of olive oil.
- Add prepared garlic and onion. Sauté for 2 - 3 minutes until fragrant and translucent.
- Add prepared mushrooms and red bell pepper. Cook for 5 minutes until softened.
- Stir in crushed red pepper flakes and dried oregano. Cook for an additional minute.
- Pour in dry white wine, scraping up any browned bits from the skillet. Allow the wine to reduce by half, about 2 - 3 minutes.
- Add hand-crushed San Marzano tomatoes, Kalamata olives and capers. Stir to combine and bring the sauce to a gentle simmer. Cook uncovered for 15 - 20 minutes, allowing the flavors to meld and the sauce to thicken.
- Return seared steaks and any accumulated juices to the skillet, nestling them into the sauce. Spoon some sauce over the steaks. Cover and simmer on low heat for 5-7 minutes, or until the steaks reach your desired doneness.
- Remove the skillet from heat.
- Stir in basil leaves, parsley and unsalted butter until the butter melts, enriching the sauce.
- Plate the steaks with generous spoonfuls of the pizzaiola sauce.
- Serve alongside cooked spaghetti or with slices of crusty bread to soak up the flavorful sauce.