Pizzaiola-style beef

Ingredients

• 400 grump beef steaks
• 400 gpassata
• 2 clovespoached garlic
• to tasteoregano
• to tasteextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper
• to tastebasil

Instructions

1. 1

   Start the sauce

   Heat the oil in a frying pan and add the whole garlic cloves, lightly crushed. After a couple of minutes, pour in the passata and a splash of water used to rinse out its container. Simmer gently over low heat for about 15 minutes.

2. 2

   Prepare the beef

   Make small snips in any fatty edges of the beef slices to help stop them curling as they cook. Place the slices between sheets of baking paper and gently flatten them without tearing the meat, until they are an even 3–4 mm thick.

3. 3

   Season the sauce

   Once the sauce has thickened, season it with oregano, salt and pepper, then remove the garlic.

4. 4

   Cook the beef

   Lay the beef slices in the sauce, halving them first if they are too large for the pan. Cook for 2 minutes on each side. Finish with a few basil leaves, if you like, and serve straight away.

What is pizzaiola-style beef?

Carne alla pizzaiola is an Italian dish of meat cooked with tomato, garlic and oregano, flavours associated with pizza. This version uses thin beef slices simmered briefly in passata, making it a straightforward one-pan main course.

A short simmer keeps the sauce concentrated while the thin slices cook quickly. Basil at the end brings a fresh contrast to the rich tomato and oregano.

Nutrition and macros by portion

The nutrition label shows one serving as written: 236 calories, 0g protein, 7g carbs, 13g fat.

The beef provides most of the protein, while passata contributes carbohydrates. Olive oil supplies much of the fat; serve the beef with a generous portion of vegetables to make a balanced plate.

Build a simple tomato sauce

Garlic first: warming the crushed cloves in oil gives the sauce a savoury base. The recipe removes them before the beef goes in, so they flavour the sauce without staying in the finished dish.

Passata next: a splash of water rinsed from its container helps use up the tomato left behind and loosens the sauce as it begins to simmer.

Get the beef ready

Trim the edges: small snips through fatty parts help prevent the slices from curling in the pan. Flattening them between baking paper keeps the meat intact and gives it an even thickness of 3–4 mm.

Keep an eye on the sauce

The sauce simmers for about 15 minutes over low heat, until it has thickened. Stir and check it as it cooks; a gentle simmer helps it reduce without catching on the bottom of the pan.

Cook the slices briefly

Once the beef is in the sauce, cook it for 2 minutes on each side, as directed. The thin slices need little time, so have the table ready and serve as soon as they are cooked.

Finish and serve

Basil: add a few leaves just before serving for a fresh, aromatic finish. The dish is also suited to bread for mopping up the tomato sauce, or a simple side of vegetables.

Recipe notes & tips

• Use a wide frying pan so the beef slices can sit in the sauce without too much overlap.
• Flatten the meat gently between baking paper to avoid tearing it.
• Keep the sauce at a low simmer while it thickens.
• Taste the sauce after it has reduced, then adjust the salt, pepper and oregano.
• Have the basil ready so you can finish the dish as soon as the beef is cooked.

Variations

• Chilli: add a little chilli with the oregano for gentle heat.
• More herbs: use a little extra oregano for a more pronounced herbal flavour.
• Extra garlic: add another crushed clove to the oil, then remove it with the others.
• Vegetable side: serve with cooked greens or another simple vegetable.
• Bread on the side: serve with bread to scoop up the sauce.

Common mistakes to avoid

• Skipping the edge cuts: fatty edges can make slices curl; snip them before flattening.
• Pounding too hard: the beef may tear; flatten it gently between baking paper.
• Boiling the sauce hard: it can catch as it reduces; keep it at a gentle simmer.
• Overcooking the beef: thin slices cook quickly; follow the 2-minute cooking time on each side.
• Adding basil too early: it loses its fresh finish; add it just before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions