Adding a hearty tomato sauce to a seared steak does not take away from the experience of the steak—rather, searing the steak adds flavor and helps keep it juicy as it finishes cooking in the sauce. This recipe is where garden and in-season tomatoes shine. Preparing the sauce a day or two in advance makes the final preparation quick and easy. Rib eye, New York strip, sirloin tip, eye of round, or top sirloin are all good choices for your cut of steak.

NOTE: See Pomodoro sauce recipe to make the sauce. Return the sauce to the pan, add basil, and cook for 10 minutes. If making ahead, cool down and refrigerate for up to 1 week.

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Steak Pizzaiola

Servings: 4 to 6
Author: Recipe adapted from How to Feed a Loon

Ingredients

  • 4 cups Pomodoro pasta sauce
  • 2 tablespoons fresh basil, chopped
  • 4 Sweet Grass top sirloin steaks about 1/2-to-3/4-inch thick
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 4 garlic cloves, peeled and halved
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons fresh oregano, chopped (2 teaspoons dried)
  • 1 cup dry white wine
  • 2 tablespoons fresh basil, chopped, for garnish

Instructions

  • See Pomodoro sauce recipe above to make the sauce. Return the sauce to the pan, add basil, and cook for 10 minutes. If making ahead, cool down and refrigerate for up to 1 week.
  • Season the steaks on both sides with salt and pepper.
  • Heat oil in a large, sturdy skillet over medium-high heat until hot but not smoking. Add garlic halves and cook for
  • 1 minute. Add steaks and sear each side for 2 minutes, then transfer them to a plate.
  • Add red pepper flakes and oregano to hot pan, then add wine and cook, frequently stirring, until the liquid is reduced, about 2 minutes. Add 2 cups of tomato sauce; stir. Place steaks into sauce and cook for 6–10 minutes per side for medium (140°F) or to desired doneness, adding a bit more water if the sauce is too thick. Use a thermometer to ensure the correct internal temperature.
  • Slice steaks and place on a serving dish, then pour sauce over them. Garnish with basil and serve at once.

Notes

*Sourcing note: La Montañita Co-op carries several cuts of grass-fed beef.