Pizzaiola steak

(18 ratings)
Pizzaiola steak
Pizzaiola steak
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Serve your steak with this pizzaiola sauce, which gets its name from the traditional pizza topping of tomatoes, oregano, olive oil and olives.


  • 4tbsp light olive oil
  • Salt and freshly ground black pepper
  • 6 fillet steaks, each about 175-200g (6-7oz)
  • 4 shallots, peeled and sliced
  • 1kg (2lb) plum tomatoes, skinned, de-seeded and coarsely chopped
  • 125g (4oz) pitted black olives, sliced
  • 4tbsp chopped fresh oregano leaves
  • A few rocket leaves, to serve

As the steak is quite rich, serve with a simple green salad. Not suitable for freezing.


  1. Heat 2tbsp olive oil in a heavy-based frying-pan.
  2. Season the steaks with the black pepper and add them to the pan. Cook for about 2-3 mins on each side until the meat starts to brown, then remove them from the pan and transfer to a plate.
  3. Add the remaining olive oil to the pan and then add the shallots and garlic. Cook for 2-3 mins over a medium heat.
  4. Add the chopped tomatoes, the sliced black olives and the oregano and bring to a simmer.
  5. Cook the sauce for about 5 minutes, then return the steak to the pan and cook for a further 5-10 mins, until the steak is cooked through as liked.
  6. Season the sauce to taste.
  7. To serve, spoon the sauce on to warmed serving plates and place a piece of steak on top.
  8. Scatter a few rocket leaves on top to add some colour.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 330(kcal)
  • Fat 19.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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