Steak pizzaiola is a rustic traditional Neapolitan dish that literally means “Steak pizza style.” The steak is seared, simmered and smothered in a delicious “pizza style” tomato sauce that is seasoned with oregano. This dish is usually made with tougher cuts of meat, as the slow cooking process will make the final dish wonderfully tender. Enjoy over top any variety of Bionaturae Spaghetti.
- ½ cup Bionaturae Extra Virgin Olive Oil
- 3 lbs. boneless beef chuck filet steaks (about 1 inch thick), cut the steak into 2 x 4 pieces
- 14 whole garlic cloves
- ⅛ teaspoon crushed red pepper flakes
- 3 cans Bionaturae Whole Peeled Tomatoes, puree using a hand blender
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoons salt, plus extra for steak seasoning
- 1 teaspoon black pepper, plus extra for steak seasoning
- 1 ½ lbs of your choice of Bionaturae Spaghetti
- 15 fresh basil leaves
- Rind of Pecorino Romano Cheese (Optional)
In a large heavy-bottom sauce pot, heat the olive oil on low to medium heat. Season the steak with salt and black pepper on both sides.
Working in batches, add in three to four pieces of the steak to the pot. Cook for two to three minutes on each side. You want the steak to start to brown a little. Remove the steak and put on a platter. Then cook the rest of the steak, until it is all done.
Add garlic and red pepper flakes to the pot and turn the heat to low. Cook the garlic until fork tender and mash it into the oil using a fork.
Raise the heat to low to medium and add in your tomatoes. Season with salt, black pepper and oregano. Add in the Pecorino cheese rind.
Tear the basil into pieces and add to the pot. Bring the sauce to a simmer. Be sure to turn it.
Add the steak back to the pot. Lower the heat to low and cook for 30 to 40 minutes.
Bring a pot of salted water to a boil for the pasta. Cook the spaghetti, drain and combine with the sauce.
- Serve the steak alongside the pasta or as a second course along with a salad.