Steak Pizzaiola (Outdoor Version)

James Beard

Author and Educator

This saucy, savory steak is sure to impress guests at your next summer cookout. James Beard suggests a side of buttered noodles to soak up the simple garlicky tomato sauce, as well as a mixed salad with garlic croutons and a bottle of Valpolicella.


  • 3 pounds rump steak, sirloin, tenderized round, or chuck
  • 1/3 cup oil
  • 4 cloves garlic, chopped
  • 1 can Italian tomatoes
  • Oregano to taste
  • Salt and freshly ground black pepper


Season steak with salt and pepper. Grill the steak according to the degree of rareness you like.

Heat oil in a large skillet or saucepan and sauté garlic. Add tomatoes and simmer until reduced by two-thirds. Season with salt, pepper, and oregano. Transfer the grilled steak to the sauce and let it cook 3 to 4 minutes longer, turning once. Carve and serve well sauced.


4 servings