Method:

Prepare the meat: Season the beef steaks with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, cook the steaks to your liking, about 1-2 minutes per side for thin cuts. Remove the steaks and set them aside.

Make the sauce: In the same skillet, lower the heat to medium. Add a bit more olive oil, then sauté the garlic until fragrant (about 30 seconds). Add the cherry tomatoes and cook until the skins start to wrinkle (about 5 minutes).

Add flavorings: Stir in the olives, capers, tomato paste, oregano, and white wine. Let it simmer for a minute to combine the flavors, then pour in the stock. Allow the sauce to simmer for 10 minutes, until slightly thickened.

Finish the dish: Return the steaks to the pan and let them warm through in the sauce for a few minutes. Adjust seasoning with salt and pepper as needed.

Serve: Garnish with fresh basil leaves and serve hot with a side of pasta, potatoes, or crusty bread.

Notes on What to Expect:

From my own personal experience, the key to getting the perfect Pizzaiola is balancing the flavors, tangy tomatoes, briny olives, and the savory depth of capers. The steak will absorb all of these flavors as it cooks in the sauce, becoming incredibly tender.

Variations and Tips:

For a lighter version: You can swap the beef for chicken breasts or pork chops.

For a richer flavor: Consider adding a splash of balsamic vinegar or a pinch of red pepper flakes to add depth and heat to the sauce.

Dietary substitutions: If you're avoiding wine, replace it with extra stock. You can also use gluten-free stock for a gluten-free option.