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Grilled Steak Pizzaiola Recipe

Recipe by Pedro M. A. Neves

Grilled Steak Pizzaiola is a classic Italian preparation where a tender steak is topped with a vibrant tomato, garlic, and oregano sauce featuring fresh mozzarella and basil. This rustic Roman dish combines the smoky char of the grill with the bright, herbaceous flavors of traditional pizzaiola sauce, creating a restaurant-quality meal at home.

Ingredients

• 4 ribeye or sirloin steaks (200g each, about 3/4 inch thick)
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 400g canned San Marzano tomatoes, crushed by hand
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 250g fresh mozzarella, torn into bite-sized pieces
• 20g fresh basil leaves
• Salt and freshly ground black pepper to taste
• 1 lemon, halved

Instructions

1. Pat the steaks dry with paper towels and season generously on both sides with salt and pepper at least 10 minutes before grilling to allow seasoning to penetrate the meat.

2. Heat a grill to medium-high heat (approximately 200°C or 400°F). Oil the grill grates with a folded paper towel dipped in neutral oil to prevent sticking.

3. Place steaks on the grill and cook for 4-5 minutes without moving them, allowing a golden crust to form on the first side.

4. Flip the steaks and cook for another 4-5 minutes for medium-rare (internal temperature 52-55°C or 125-130°F). Transfer steaks to a warm plate and let rest for 3 minutes.

5. While steaks rest, heat olive oil in a shallow pan over medium heat. Add sliced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.

6. Pour in the crushed tomatoes and oregano, stirring gently. Simmer for 4-5 minutes until the sauce thickens slightly and flavors meld together.

7. Taste the sauce and adjust seasoning with salt and pepper. Remove from heat and gently fold in the torn fresh mozzarella until partially melted but still visible in chunks.

8. Place the rested steaks on a serving platter or individual plates. Pour the warm pizzaiola sauce generously over each steak.

9. Garnish with fresh basil leaves and serve immediately with a squeeze of fresh lemon juice over each plate.

Substitutions

• Use fresh goat cheese or ricotta instead of mozzarella for a tangier flavor and creamier texture
• Replace San Marzano tomatoes with high-quality canned plum tomatoes or fresh tomatoes (seeded and drained) if necessary
• Substitute dried oregano with 1 tablespoon of fresh oregano added at the end of cooking
• Use beef tenderloin or New York strip steaks in place of ribeye for a leaner option

Tips

• Do not move steaks while they cook initially—this develops a proper sear and prevents them from sticking to the grill
• For the best flavor, use whole canned San Marzano tomatoes and crush them by hand rather than using pre-crushed varieties which often contain added liquid
• Add the fresh basil only after plating, as the heat of the sauce will cause it to lose its vibrant color and delicate flavor if added too early
• Allow steaks to rest after grilling to redistribute juices; this prevents them from running onto the plate when cut

Pizzaiola sauce originates from Naples and Rome, where it is traditionally served over grilled or pan-seared meat. The name references the pizza maker's technique, as the sauce mirrors the flavors found on a classic Pizza Margherita with its combination of tomato, garlic, oregano, and fresh mozzarella.

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