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Steak Pizzaiola with Olives and Capers
75% authentic · Italian-American
A flavorful variation of Steak Pizzaiola, incorporating briny olives and capers into the tomato sauce for an extra layer of Mediterranean zest.
Ingredients
- Beef flank steak1.5 lbs
- Olive oil3 tbsp
- Yellow onion, chopped1 medium
- Garlic, minced4 cloves
- Crushed tomatoes28 oz can
- Kalamata olives, pitted and halved1/2 cup
- Capers, drained2 tbsp
- Dried oregano1 tsp
- Saltto taste
- Black pepperto taste
- Fresh oreganofor garnish
Steps
- 1
Cut the flank steak into 1-inch cubes.
- 2
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Sear the steak cubes until browned on all sides. Remove steak from skillet and set aside.
- 3
Add the remaining 1 tbsp of olive oil to the skillet. Add chopped onion and cook until softened, about 5 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Pour in the crushed tomatoes. Stir in the halved Kalamata olives, capers, and dried oregano. Season with salt and black pepper.
- 6
Bring the sauce to a simmer. Return the seared steak to the skillet. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the steak is very tender.
- 7
Adjust seasoning if needed. Garnish with fresh oregano before serving.
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