Steak Pizzaiola (Gluten-Free)

This recipe is the trifecta of recipes. It's gluten-free, low-carb and low calorie. Since it fits many diet restrictions and is easy to prepare, I don't know why you wouldn't make this!

Anything with a tomato base usually amps up a recipe for me. Adding a few seasonings and pepperoncini gives the dish a little zip. Since I'm going to South Beach in a few weeks with my friends, this is a recipe I'll be making more often since it won't expand my waistline, but it will still keep me satisfied. Enjoy!

Printable Recipe


  • 1 1/4 lbs. boneless sirloin steak (about 1 inch thick), excess fat trimmed
  • Kosher salt
  • 2 tbsp. extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 1 large onion, sliced 1/4 inch thick
  • 2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick
  • 4 jarred pepperoncini, drained and thinly sliced
  • 1 (15-oz.) can crushed tomatoes
  • 1/2 tsp. dried oregano
  • Pinch of red pepper flakes
  • 3/4 cup water
  • 2 tbsp. chopped fresh parsley

Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate.

Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes.

Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley.

Source: The Savvy Kitchen