This Steak Pizzaola is a delicious and easy-to-make Italian dish that your family will love as much as mine does. Since I started Keto, I have been hunting for Italian dishes that don’t have any breading on them. Steak Pizzaiola is usually severed over pasta, but you can skip that or serve it on a bed of kale or zoodles.
Low-Carb Steak Pizzaola
When I started making steak pizzaiola originally in college, I made it with canned crushed tomatoes. It was delicious and was perfect for a college student that could not afford expensive cuts of beef. Now I like to make the Pizzaola with flank steak and fresh tomatoes that I blanch myself. Blanching tomatoes isn’t as sound as scary as it sounds.
The entire recipe is at the bottom of the post. I’ll share an overview of the recipe along with tips and answers to frequently asked questions about cooking it.
Steak Pizzaola Ingredients
My l0w-carb steak pizzaiola has only a few easy ingredients.
- Flank steak
- Garlic cloves
- Basil leaves
- Dried Oregano
- Kalamata olives
- Sicilian olives
- Olive oil
- Salt and pepper
How to Make Keto-Friendly Steak Pizzaiola
This recipe does take a bit of time to make. But all the time means this comes out tasting incredibly fresh and undeniably amazing. That being said, it’s still a wonderful recipe for beginning cooks. I made this when I was in college, so you can pass this along to your fellow college students too.
1. Prepare the Tomatoes
Blanching the tomatoes brings out a lot more flavor. If you are pressed for time, you can use canned tomatoes instead. The cook time is about 30 seconds in the boiling water. Here is a great article on how to blanch tomatoes.
2. Sear the Steak
The next step is to sear the steak over medium-high heat in a large skillet. This will give the steak a crispy outside and juicy inside.
3. Add the tomatoes and garlic
Then, add the garlic and cook the tomatoes, oregano, and olives. Reduce the heat and simmer. You’ll start to smell some amazing aromas at this step!
4. Create the Sauce
Now you are ready to make the sauce. You’ll add the fresh oregano and some water. Let this cook stirring occasionally and thicken.
5. Add the Steak to the Skillet
Put the steak back in the skillet and let it sit in the simmering sauce until it is cooked to your liking. The goal is to get the steak medium rare to make it to look like the one in the photo.
6. Slice the Steak
This is almost the end! Remove the steak and cut it on a cutting board. Cut against the grain, keeping slices nice and thin. While you are cutting the steak, the sauce will continue to simmer and get nice and thick.
7. Serve the Sauce Over the Steak
Pour the sauce with the olives and tomatoes over the thinly sliced steak. All ready!
What type of steak is best for steak pizzaola?
Honestly, the flank steak is easier to cook and cut into thin slices. I think it’s the perfect cut of meat for this meal.
You can also use sirloin steak too.
Can you use other types of meat instead?
The richness of the red meat brings out the sweet and tart tomato sauce. But steaks can be pricy and other meats like chicken and pork are easier on the budget.
If you want, you could make a chicken pizzaiola. The pork has a different taste and texture. You can try to use it, but chicken will just taste better with my recipe. I prefer to use chicken thighs, but a chicken breast will work too.
- 6 tomatoes
- 1 flank steak
- 4 garlic cloves
- 5 basil leaves
- 6 oregano sprigs
- 1/4 cup Kalamata olives
- 1/4 cup Sicilian olives
- 1 tsp olive oil
- 1 tbsp sea salt
- 1 tsp fresh cracked Black pepper
- Season the steak with salt and pepper.
- Start by blanching tomatoes or using canned crushed tomatoes.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the steak to the skillet and sear until browned. This will take about 2 minutes per side. Transfer the steak to a plate.
- Press the garlic cloves into the skillet.
- Once the garlic starts to sizzle and becomes fragrant, add the tomatoes and cook for about 4 minutes.
- Add the sliced olives, oregano, and 3/4 cup water and stir to combine.
- Once the sauce is rapidly simmering, add the steak back into the skillet.
- Cook for about 3 minutes on each side for medium rare.
- Remove the steak and set on a cutting board where you will let it rest for about 5 minutes before slicing it.
- While you wait, continue simmering the sauce until thickened. It should take about 3 to 5 minutes.
- Thinly slice the steak against the grain and divide among plates.
- Top with the tomato sauce.
More Low-Carb Dinner Ideas
Enjoy this memorable and satisfying low-carb Italian dish! Here are some more Keto recipes that belong on your weekly meal plan too.