Steak Pizzaiola

Steak Pizzaiola

Ingredients

2 thin-cut boneless steaks, such as strip steak or ribeye

You can also use 1 thick steak sliced in half horizontally, or 4 very thin steaks

Salt and freshly ground black pepper, for seasoning the steaks

2 pints cherry tomatoes, halved

3 large garlic cloves, smashed and chopped

1 generous handful capers, rinsed and drained

Red pepper flakes, to taste

1/2 to 1 cup white wine, depending on the amount of steak and sauce desired

1 generous handful Kalamata olives

1 generous handful Cerignola olives

About 1 tablespoon good-quality dried oregano

1/2 cup water, optional, if the sauce becomes too thick

A few tablespoons marinara sauce, optional, if the sauce needs more body

Olive oil, for cooking

Chopped fresh parsley, for garnish

Instructions

Season both sides of the steaks generously with salt and black pepper.

Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the steaks and quickly brown them on both sides, but do not cook them all the way through.

Remove the steaks from the pan and set them aside on a plate.

Add another small drizzle of olive oil to the same pan. Stir in the garlic, red pepper flakes, oregano, capers, and olives. Cook for a minute or two, just until the garlic becomes fragrant.

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce slightly.

Add the halved cherry tomatoes to the skillet and stir them into the garlic, olives, capers, and wine.

Return the browned steaks to the pan. Let everything simmer together until the tomatoes burst, release their juices, and create a rich sauce around the meat.

If the sauce becomes too thick, add a little water. If the sauce seems too thin, stir in a few spoonfuls of marinara to give it more body. Adjust based on how much steak you are cooking and how saucy you want the dish.

Continue simmering until the steaks are tender and fully cooked to your liking.

Transfer the steaks and sauce to a serving platter. Garnish with chopped parsley and serve warm.