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Does anyone remember the episode of Everybody Love Raymond where Marie won’t give Debra the exact ingredients for her steak Pizzaiola? It was pretty funny, but made me realize every good cook has their own favorite ingredients based on their family’s likes and dislikes. Here’s my version.

This hearty, saucy tender steak dish is simmered in a garlicky tomato sauce 😋 creating a meal that’s simple, comforting, and full of bold taste. The flavors deepen as it sits, making leftovers just as delicious—if not better. To reheat gently simmer on the stove. DO NOT MICROWAVE, it will become tough.

Sirloin, ribeye, or strip steak work well because they stay tender and flavorful while simmering in the sauce. Thinner cuts are especially good since they cook quickly and absorb more flavor. BUT, avoid OVER COOKING! A good hot sear first with a gentle simmer in the sauce works best keeping the meat juicy and able to absorb the flavors well.

STEAK PIZZAIOLA
2 pounds sirloin steak
FRESH ground sea salt and black pepper
1/4 cup avocado oil
1 cup peppadew peppers
1 large Vidalia onion, thickly sliced
6-8 garlic cloves, FINELY minced
2 tablespoons QUALITY tomato paste
1/2 cup dry red wine
14.5-ounce can stewed tomatoes
14.5 ounce can tomato sauce
1/8 cup drained sliced pepperoncini
1 tablespoon FRESH oregano leaves
1 pound broccolini, trimmed
1 LARGE lemon, zested and juiced
1/4 cup FRESH grated Parmesan cheese
2 tablespoons chopped FRESH parsley
Prepared pasta
Crusty bread, for dipping

• Heat a large cast-iron skillet over medium-high heat.
• Generously season steak all over with FRESH ground salt and black pepper.
• Add 2 tablespoons avocado oil to the skillet.
• Add steak, searing 4 minutes per side.
• Remove to a cutting board and set aside to rest.
• Add the peppadew peppers, onion and garlic to the skillet.
• Season with FRESH ground salt and black pepper, cooking 3-4 minutes until onion softens.
• Add the tomato paste and cook for 30 seconds.
• Add the wine, stirring and scraping the bottom of the pan to scrape up any flavor bits.
• Add the stewed tomatoes, tomato sauce, pepperoncini and oregano, bringing to a simmer and cooking for a couple of minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.

• Heat another large skillet over medium-high heat.
• Add the remaining avocado oil.
• Add the broccolini. Season to taste and cook, tossing 4-6 minutes, until the broccolini is bright and tender.
• Stir in the lemon zest and the remaining garlic, cooking 1-2 minutes.
• Squeeze the lemon juice over the broccolini and sprinkle with 2 tablespoons Parmesan.
• Slice the steak and arrange it over the sauce in the skillet.
• Sprinkle with the parsley and the remaining Parmesan.
• Serve the steak and sauce with the broccolini, a side of pasta and crusty bread.