Steak pizzaiola is part roasting, part braising. It’s not a true roast, due to tomato sauce, but not a real braise since the liquid levels are pretty low. The result is a tough steak broken down to fork tender.
So, what’s different? The tomatoes. I went completely San Marzano for this one. Not all San Marzano tomatoes are truly San Marzanos, but whether they were grown in California for processing or on the side of Mt. Vesuvius, what you get is a sweeter, bolder flavor than the garden variety Roma/plum tomato. This change totally altered the flavor profile of the dish, as the natural sugars in the tomato broke down and infiltrated the meat.
- 2-3 lb. bone-in chuck steak
- 1 28 oz. can San Marzano tomatoes
- 6 cloves garlic, chopped
- 1 tbsp. tomato paste
- 1 tsp. each dried thyme, oregano, parsley
- 2-3 small onions, quartered
- 5-6 medium potatoes, peeled and quartered
- 1/2 cup dry red wine
- olive oil
- salt and pepper
Pat your roast dry and give it a liberal sprinkling of salt and pepper.
Chop your tomatoes in the can using a knife or immersion blender. If you use the latter, push the head of the blender into the can and pulse it twice quickly.
In a large skillet, heat oil over high. When it shimmers, sear the steak two minutes each side until well browned. Remove the meat from the pan and reduce the heat to medium. Add the tomatoes, herbs, garlic, wine and tomato paste. Stir and bring to a boil.
Place the steak in a roasting pan. Arrange the onions and potatoes around the meat. Top with the sauce and cook, covered, for two hours. Remove the cover and return to the oven for an additional 30-45 minutes.