Sirloin Steak with Pizzaiola Sauce


by: Cooking Fab

Try this recipe for a melt-in-the mouth steak with simple Italian sauce


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serves: 4

1 top sirloin steak (1 1/2-2 pounds and about 1 1/2 inches thick)

Extra virgin olive oil


2 1/2 pounds plum tomatoes

2 tablespoons extra virgin olive oil

1 tablespoon thinly sliced garlic

1/4 cup thinly sliced oil-packed sun-dried tomatoes

1/4 teaspoon crushed red pepper flakes

Kosher salt

Freshly ground black pepper

2 tablespoons finely chopped fresh oregano

Nutrition Facts
Sirloin Steak with Pizzaiola Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 472

  • Total Fat: 30 g
  •     Saturated Fat: 9.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 127.7 mg
  • Sodium: 121.7 mg
  • Total Carbs: 13.8 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 7.5 g
  • Protein: 37.6 g

how is this calculated?

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1.  To make the sauce: Grill the tomatoes over Direct High heat until lightly charred on both sides, 3 to 5 minutes. When cool enough to handle, peel away the skin, halve the tomatoes crosswise, remove the cores, squeeze out the seeds, and then rough chop the tomatoes.

2.  In a medium saucepan over medium heat, warm the oil and cook the garlic until golden brown, 1 to 2 minutes, stirring occasionally. Add the tomatoes, sun-dried tomatoes, and pepper flakes. Reduce the heat and simmer for 15 to 20 minutes. Season to taste with salt and pepper, then stir in the oregano.

3.  Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Brush or spray both sides of the steak with oil. Season with salt and pepper, rubbing the seasonings into the meat. Sear over Direct High heat for 8 to 10 minutes, turning once, and then grill over Indirect High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare. Remove from the grill and let rest for 3 to 5 minutes. Reheat the sauce over medium heat. Cut the steak into thick slices and serve over a pool of the sauce.

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Evelyn M


looks delicious