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How to Cook Picanha Steak Pizzaiola

AKA Steak with a Pizza Vibe.

Picanha steak (you might have heard it called rump cap or sirloin cap) is one of those cuts that’s packed with flavor and incredibly tender. It’s got a nice layer of fat—called the fat cap—that keeps everything juicy and delicious.

This variation of a recipe from Robin and Michael is a fun mash-up of steak and pizza flavors (yes, you read that right). It’s called Pizzaiola, which basically means “pizza-style.” It’s Picanha steak, simmered in a tomato, garlic, and herb sauce. What’s not to love?

What You’ll Need (Serves 4)

  • 1 lb Picanha steak with the fat cap removed, sliced into 3/8” thick pieces. Ask us to do that for you to make it even easier!
  • 3 tbsp olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, finely minced
  • ¾ cup Pinot Grigio (optional, but tasty!)
  • 1 large (28 oz) and one small (15 oz) can of San Marzano tomatoes, crushed by hand
  • 1 tbsp fresh oregano (use dried if you must, but fresh is best!)
  • Course salt & pepper, to taste

Let’s Get Cooking

  1. Season the steak with salt and pepper on both sides.
  2. Heat up some olive oil in a big pan over medium heat. When it starts to shimmer, slide in the steak planks. Cook 2–2½ mins per side, until it’s nice and browned. Depending on the size of your pan, you might need to do this in batches. Simply set the browned steak aside.
  3. In the same pan, add the diced onion and garlic. Cook for about 6–8 minutes, stirring, until they’re golden and smell amazing.
  4. Pour in the wine and stir it around, letting most of it cook off—just a couple of tablespoons should be left.
  5. Add the crushed tomatoes and let the mixture simmer on medium-low heat for about 20 minutes. You want the sauce to thicken up and the tomatoes to break down a bit—season with salt and pepper.
  6. Add the steak back in, nestle it into the sauce, cover the pan, and let it warm through for 5–6 minutes. Want it extra tender? Keep it on low and let it braise in the sauce for 40–45 minutes.
  7. Stir in that fresh oregano and you’re good to go!
  8. Serve it up! Bonus: you’ll probably have extra sauce. Serve it over pasta, risotto, or polenta.

Tips & Notes

  • Make-Ahead: Best eaten right after cooking, but you can keep it warm on super low heat for about an hour if needed.
  • Storing Leftovers: Store the steak in its sauce in the fridge for 3–4 days, or freeze it for up to 3 months. Defrost in the refrigerator overnight before reheating.
  • Reheating: Pop it in a pan with some sauce, cover, and warm it over low heat for 10–12 minutes.

P.S. In Naples, “pizza sauce” is typically a simple tomato sauce, not the thick paste commonly found elsewhere. So don’t worry about getting overly fancy here.