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Strip Steaks with Spicy Tomato-Basil Sauce (Steak Pizzaiola)

Strip Steaks with Spicy Tomato-Basil Sauce (Steak Pizzaiola)

By Calvin CoxMarch 30, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

As its name suggests, the Italian classic bistecca alla pizzaiola pairs a meaty steak with the sort of tomato sauce that might typically be used on pizza. There are many ways to prepare the dish, but we keep ours simple and perfect for a weeknight meal. We make a sauce with canned tomatoes, add some punchiness with garlic and pepper flakes, and kick up the umami quotient with a few anchovy fillets (don’t worry, the sauce won’t taste fishy). We then sear a couple strip steaks, slice and sauce them, then finish the dish with torn fresh basil and fruity olive oil. Serve with thick slices of warm, crusty bread to dip in the sauce.

Tip

Don’t use extra-virgin olive oil to sear the steaks; its smoke point is too low. Use grapeseed or another neutral oil to achieve a deep sear and to avoid the off flavor of overheated olive oil.

Ingredients
  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 2

    medium garlic cloves, thinly sliced

  • 2-3

    oil-packed anchovy fillets, chopped

  • ½-3/4

    teaspoon red pepper flakes

  • 1

    28-ounce can whole peeled tomatoes, crushed by hand

  • ⅓

    cup lightly packed fresh basil

  • Kosher salt and ground black pepper

  • 2

    1-pound beef strip steaks, each about 1 inch thick, trimmed and patted dry

  • 1

    tablespoon grapeseed or other neutral oil

Step 1

In a 12-inch skillet over medium-high, heat the olive oil until shimmering. Add the garlic and cook, stirring, until beginning to turn golden, 30 to 60 seconds.

Add the anchovies and pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes with juices, a few basil leaves and ¼ teaspoon salt.

Bring to a simmer, then simmer, stirring occasionally, until a spatula drawn through the sauce leaves a trail, 12 to 14 minutes. Transfer to a small bowl, cover and set aside; wipe out the skillet.

Step 2

Season the steaks on both sides with salt and black pepper. In the same skillet over medium-high, heat the neutral oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes.

Using tongs, flip the steaks and cook until the second sides are well browned and the centers register 120°F for medium-rare, another 5 to 7 minutes. Transfer to a platter, tent with foil and let rest for about 10 minutes.

Step 3

Transfer the steaks to a cutting board and slice them on the diagonal ¼ to ½ inch thick. Return to the platter and spoon on some of the sauce. Tear the remaining basil and sprinkle it over the top, then drizzle with additional olive oil. Serve the remaining sauce on the side.