20 Delicious Italian Steak Recipes for Gourmet Dinners

Imagine transforming your dinner table into a gourmet Italian bistro with just a few simple ingredients and a dash of creativity. Whether you’re craving the rich flavors of a classic Bistecca alla Fiorentina or something with a modern twist, our roundup of 20 Delicious Italian Steak Recipes is your ticket to a memorable meal. Perfect for home cooks looking to impress, these recipes promise to make every dinner a celebration. Let’s dive in!

Bistecca alla Fiorentina

There’s something truly magical about the simplicity and bold flavors of Bistecca alla Fiorentina, a Tuscan-style steak that’s as straightforward to make as it is impressive to serve.

Ingredients

• 1 (2-inch thick) porterhouse or T-bone steak (about 2 pounds)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 1 rosemary sprig

Instructions

1. Let the steak sit at room temperature for 30 minutes before cooking. Preheat your grill or a heavy skillet over high heat until very hot, about 5 minutes.
2. Rub the steak all over with 1 tablespoon of the olive oil, then season both sides evenly with the sea salt and black pepper.
3. Place the steak on the grill or in the skillet. Cook for 5 minutes on one side, then flip and cook for another 5 minutes for medium-rare, or until desired doneness. During the last 2 minutes of cooking, add the rosemary sprig to the grill or skillet to infuse the steak with its aroma.
4. Transfer the steak to a cutting board and let it rest for 10 minutes. Drizzle with the remaining 1 tablespoon of olive oil before slicing against the grain.

The key to this dish’s unforgettable flavor lies in the high-quality steak and the minimal seasoning, allowing the natural tastes to shine through. The quick sear creates a beautifully charred crust while keeping the inside juicy and tender.

Tip: For an authentic touch, serve the steak on a warm plate with a simple side of roasted potatoes or a fresh arugula salad.

Grilled Italian Steak with Rosemary and Garlic

Elevate your grilling game with this Grilled Italian Steak, infused with the aromatic flavors of rosemary and garlic for a dish that’s as flavorful as it is simple to prepare.

Ingredients

• 1 1/2 lbs flank steak
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together 3 tbsp olive oil, 3 cloves minced garlic, 1 tbsp chopped rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes if using.
2. Place the flank steak in a shallow dish and coat evenly with the marinade. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Remove the steak from the marinade, letting excess drip off.
4. Grill the steak for 6-7 minutes per side for medium-rare, or until desired doneness is reached. Let rest for 5 minutes before slicing against the grain.

The magic of this recipe lies in the marinade’s ability to tenderize the steak while packing it with bold, herbaceous flavors. Perfect for those who appreciate a steak with character.

Tip: For an even more intense flavor, try marinating the steak overnight. Just be sure to bring it to room temperature for 30 minutes before grilling.

Pan-Seared Ribeye with Balsamic Glaze

There’s nothing quite like the rich, caramelized crust of a pan-seared ribeye, especially when it’s drizzled with a sweet and tangy balsamic glaze. This recipe is a game-changer for steak night at home.

Ingredients

• 1 ribeye steak (about 1 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 tablespoon butter

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Season the ribeye with salt and black pepper on both sides.
3. Place the steak in the skillet and cook for 4 minutes on one side without moving it to get a good sear. Flip and cook for another 3-4 minutes for medium-rare, or until desired doneness.
4. Remove the steak from the skillet and let it rest on a plate.
5. In the same skillet, reduce the heat to medium and add balsamic vinegar, honey, and minced garlic. Stir constantly for about 2 minutes until the mixture thickens slightly.
6. Remove the skillet from heat and stir in butter until melted and the glaze is smooth.
7. Slice the steak against the grain and drizzle with the balsamic glaze before serving.

The magic of this dish lies in the contrast between the savory, juicy steak and the glossy, slightly sweet glaze that clings to every bite.

Tip: For an extra flavor boost, rub the steak with a little minced rosemary or thyme before searing.

Italian Style Steak with Gorgonzola Sauce

Elevate your steak night with this Italian-inspired dish, featuring a rich and tangy Gorgonzola sauce that’s surprisingly simple to whip up.

Ingredients

• 2 (8-ounce) ribeye steaks
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup crumbled Gorgonzola cheese
• 1 tablespoon unsalted butter
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat a large skillet over medium-high heat. Rub the steaks with olive oil, then season both sides with 1 teaspoon salt and 1 teaspoon black pepper.
2. Cook the steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from skillet and let rest.
3. In the same skillet, melt 1 tablespoon butter over medium heat. Add 1 teaspoon minced garlic, sautéing for 30 seconds until fragrant.
4. Pour in 1/2 cup heavy cream, bringing to a simmer. Stir in 1/2 cup Gorgonzola cheese until melted and smooth.
5. Return the steaks to the skillet, spooning the sauce over them. Garnish with 1 tablespoon chopped parsley before serving.

The creamy Gorgonzola sauce melts into the juicy steak, creating a luxurious texture that’s balanced by the sharpness of the cheese.

Tip: For an extra flavor boost, let the steaks marinate in the olive oil, salt, and pepper for an hour before cooking.

Herb-Crusted Sirloin with Tomato Basil Salad

Elevate your weeknight dinner with this Herb-Crusted Sirloin paired with a fresh Tomato Basil Salad, a dish that brings gourmet flair to your table with minimal fuss.

Ingredients

• 1.5 lbs sirloin steak
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
2. Rub the sirloin with minced garlic, rosemary, thyme, 1 tsp salt, and 1/2 tsp black pepper.
3. Sear the steak for 3 minutes per side, then transfer the skillet to the oven. Roast for 10 minutes for medium-rare, or until desired doneness.
4. While the steak cooks, toss cherry tomatoes with 1 tbsp olive oil, balsamic vinegar, and torn basil leaves in a bowl.
5. Let the steak rest for 5 minutes before slicing. Serve with the tomato basil salad on the side.

The herb crust creates a fragrant, crispy exterior that contrasts beautifully with the juicy steak and the bright, acidic salad.

Tip: For an extra flavor boost, let the steak marinate with the herbs and garlic for an hour before cooking.

Marinated Flank Steak with Italian Dressing

This Marinated Flank Steak with Italian Dressing is a game-changer for weeknight dinners, offering a juicy, flavorful punch with minimal prep.

Ingredients

• 1.5 lbs flank steak
• 1 cup Italian dressing
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. In a large bowl, combine the flank steak with Italian dressing, olive oil, salt, black pepper, and minced garlic. Ensure the steak is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill or grill pan to medium-high heat (about 400°F). Remove the steak from the marinade, letting excess drip off.
3. Grill the steak for 6-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing against the grain.

The magic of this recipe lies in the Italian dressing’s tangy marinade, which tenderizes the steak while infusing it with vibrant flavors. Perfect for those nights when you want something fuss-free yet impressively tasty.

Tip: For an extra flavor boost, reserve a bit of the marinade before adding the steak and drizzle it over the cooked slices.

Skillet Steak with Mushrooms and Marsala Wine

There’s nothing quite like the rich, savory flavors of skillet steak with mushrooms and Marsala wine to make a weeknight dinner feel special.

Ingredients

• 1 1/2 lbs skirt steak, cut into 4 pieces
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

Instructions

1. Season the skirt steak with 1/2 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare. Remove from skillet and let rest.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add the mushrooms and cook for 5 minutes until golden. Add the garlic and cook for 1 minute more.
4. Pour in the Marsala wine and simmer for 2 minutes, scraping up any browned bits. Stir in the butter until melted.
5. Return the steak to the skillet, spooning the sauce over the top. Sprinkle with parsley before serving.

The Marsala wine creates a luxuriously silky sauce that clings to every bite of steak and mushroom, making this dish a standout.

Tip: For an even richer flavor, let the steak marinate in the Marsala wine for an hour before cooking.

Slow Cooker Italian Beef Steak

This Slow Cooker Italian Beef Steak is a game-changer for busy weeknights, offering rich flavors with minimal effort.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch pieces
• 1 cup beef broth
• 1/2 cup Italian dressing
• 1/4 cup grated Parmesan cheese
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced

Instructions

1. In a slow cooker, combine the beef chuck roast, beef broth, Italian dressing, Parmesan cheese, dried oregano, dried basil, garlic powder, onion powder, salt, and black pepper. Stir well to coat the beef.
2. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
3. Add the sliced red bell pepper, green bell pepper, and onion to the slow cooker. Stir to combine.
4. Cover and cook on high for an additional 30 minutes, or until the vegetables are tender.

The magic of this dish lies in the slow cooking process, which melds the robust Italian flavors into the beef, creating a melt-in-your-mouth experience. Serve it over mashed potatoes or crusty bread to soak up the delicious juices.

Tip: For an extra flavor boost, sear the beef pieces in a hot skillet before adding them to the slow cooker.

Garlic Butter Steak Bites with Parmesan

These Garlic Butter Steak Bites with Parmesan are a quick, flavorful dish that turns tender steak into bite-sized perfection, ideal for a weeknight dinner or impressing guests.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add steak cubes and cook for 2-3 minutes per side until browned. Remove steak from skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add minced garlic, salt, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
3. Return steak bites to the skillet. Toss to coat evenly with the garlic butter sauce. Cook for an additional 1-2 minutes to desired doneness.
4. Remove from heat. Sprinkle grated Parmesan cheese and chopped parsley over the steak bites. Toss lightly until the cheese starts to melt.

The magic of this dish lies in the garlic butter sauce clinging to each steak bite, enhanced by the salty, nutty Parmesan for a rich flavor explosion.

Tip: For an even more indulgent version, finish with a drizzle of truffle oil before serving.

Italian Steak Sandwich with Peppers and Onions

Nothing beats the hearty flavors of an Italian Steak Sandwich, especially when it’s packed with sweet peppers and onions. It’s a quick, satisfying meal that brings a taste of Italy right to your kitchen.

Ingredients

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 4 hoagie rolls, split and toasted
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flank steak, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion, red and green bell peppers, garlic, remaining 1/2 tsp salt, 1/4 tsp black pepper, oregano, and red pepper flakes. Cook for 5-6 minutes until vegetables are soft.
3. Return the steak to the skillet with the vegetables. Stir to combine and cook for 1-2 minutes until everything is heated through.
4. Divide the steak and pepper mixture among the toasted hoagie rolls. Sprinkle each sandwich with Parmesan cheese.

The magic of this sandwich lies in the perfect balance of spicy, sweet, and savory flavors, all hugged by a crispy, cheesy roll.

Tip: For an extra kick, add a drizzle of balsamic glaze before serving.

Steak Pizzaiola with Tomato and Oregano

Transform your steak into a vibrant Italian classic with this Steak Pizzaiola recipe, bursting with the flavors of tomato and oregano.

Ingredients

• 1.5 lbs flank steak, sliced against the grain into 1/2-inch strips
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the steak strips and cook for 3-4 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add the onion and cook for 2 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the diced tomatoes, oregano, salt, and black pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
4. Return the steak to the skillet, stirring to coat with the tomato mixture. Simmer for another 3-4 minutes until the steak is cooked through.
5. Remove from heat and sprinkle with fresh basil before serving.

The magic of this dish lies in the quick simmer that infuses the steak with the rich, herby tomato sauce, creating a perfect balance of flavors.

Tip: For an extra touch of authenticity, serve this dish with a side of crusty bread to soak up the delicious sauce.

Grilled T-Bone Steak with Lemon Herb Butter

Nothing beats the classic combination of a perfectly grilled T-Bone steak topped with a vibrant lemon herb butter. It’s a showstopper that’s surprisingly simple to pull off at home.

Ingredients

• 1 T-Bone steak (about 1.5 inches thick)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 small garlic clove, minced

Instructions

1. Preheat your grill to high heat (about 450°F to 500°F).
2. Season the T-Bone steak with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then rub with 2 tablespoons olive oil.
3. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
4. While the steak cooks, mix together 4 tablespoons softened butter, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh thyme, and 1 small minced garlic clove in a small bowl.
5. Remove the steak from the grill and let it rest for 5 minutes. Top with a generous dollop of the lemon herb butter before serving.

The lemon herb butter melts beautifully over the hot steak, infusing it with bright, aromatic flavors that elevate the rich beef to new heights.

Tip: For an extra flavor boost, let the butter sit at room temperature for an hour before mixing to allow the flavors to meld.

Italian Beef Roulade with Spinach and Cheese

This Italian Beef Roulade with Spinach and Cheese is a showstopper that’s surprisingly simple to make, packing flavors that’ll transport you straight to Tuscany.

Ingredients

• 1.5 lbs beef flank steak, pounded to 1/4 inch thickness
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• Kitchen twine, for tying

Instructions

1. Preheat your oven to 375°F. Lay the pounded flank steak flat and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.
2. In a bowl, mix 1 cup chopped spinach, 1/2 cup ricotta cheese, 1/4 cup grated Parmesan, and 2 cloves minced garlic. Spread this mixture evenly over the steak.
3. Roll the steak tightly from one end to the other, securing with kitchen twine every 2 inches to hold its shape.
4. Heat 1 tbsp olive oil in a large oven-proof skillet over medium-high heat. Sear the roulade on all sides until golden, about 3 minutes per side.
5. Transfer the skillet to the oven and bake for 25 minutes, or until the internal temperature reaches 145°F for medium-rare.
6. Let it rest for 10 minutes before slicing. The combination of creamy cheese and tender beef, with a hint of garlic and spinach, makes every bite a luxurious experience.

Tip: For an extra flavor boost, drizzle the sliced roulade with a balsamic glaze before serving.

Chianti Braised Steak with Olives

There’s something undeniably comforting about a slow-braised steak, especially when it’s infused with the rich flavors of Chianti and briny olives. This dish is a hearty, flavor-packed meal that’s perfect for a cozy dinner at home.

Ingredients

• 2 lbs beef chuck steak, cut into 4 pieces
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup Chianti wine
• 1 cup beef broth
• 1/2 cup pitted Kalamata olives
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef chuck steak pieces with 1 tsp salt and 1/2 tsp black pepper. Brown the steak on all sides, about 4 minutes per side, then remove and set aside.
2. In the same pot, add the thinly sliced onion and minced garlic. Cook until softened, about 5 minutes.
3. Pour in the Chianti wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
4. Return the steak to the pot, along with the Kalamata olives and 1 tsp dried rosemary. Cover and reduce heat to low. Simmer gently for 2 hours, or until the steak is fork-tender.
5. Serve the steak with the braising liquid spooned over the top, accompanied by your favorite side dish.

The magic of this recipe lies in the way the Chianti wine reduces into a velvety sauce, perfectly complementing the tender steak and salty olives. It’s a dish that feels both rustic and refined.

Tip: For an even deeper flavor, let the steak marinate in the Chianti wine overnight before cooking.

Steak alla Pizzaiola with Mozzarella

Bring a taste of Italy to your kitchen with this hearty Steak alla Pizzaiola, topped with melted mozzarella for that perfect cheesy finish.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 cup shredded mozzarella cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the flank steak and sear for 4-5 minutes per side until browned. Remove steak and set aside.
2. In the same skillet, add the onion and garlic. Cook for 3-4 minutes until softened.
3. Stir in the diced tomatoes, oregano, salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
4. Return the steak to the skillet, spooning the tomato mixture over the top. Cover and simmer for 10 minutes.
5. Preheat the broiler. Sprinkle mozzarella cheese over the steak and place under the broiler for 2-3 minutes until the cheese is bubbly and golden.
6. Garnish with fresh basil before serving.

The magic of this dish lies in the melty mozzarella topping that perfectly complements the tangy tomato sauce and tender steak.

Tip: For an extra flavor boost, let the steak marinate in the tomato sauce for an hour before cooking.

Italian Style Beef Tips with Polenta

Warm up your kitchen with these Italian Style Beef Tips served over creamy polenta, a dish that combines rich flavors with comforting textures.

Ingredients

• 1.5 lbs beef sirloin tips
• 2 tbsp olive oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 cup beef broth
• 1/2 cup tomato sauce
• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef tips and cook until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add diced onion and cook until softened, about 3 minutes. Add minced garlic, salt, black pepper, dried oregano, and red pepper flakes, cooking for another minute until fragrant.
3. Return beef tips to the skillet. Pour in beef broth and tomato sauce, stirring to combine. Reduce heat to low, cover, and simmer for 20 minutes.
4. Meanwhile, bring water to a boil in a medium saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, for 15 minutes until thickened.
5. Remove polenta from heat and stir in Parmesan cheese and butter until smooth.
6. Serve beef tips over a bed of creamy polenta, garnished with additional Parmesan if desired.

The combination of tender beef tips with the creamy, cheesy polenta creates a dish that’s both hearty and elegantly simple, perfect for a cozy dinner.

Tip: For an extra layer of flavor, try adding a splash of red wine to the beef tips while they simmer.

Rosemary Garlic Steak with Roasted Potatoes

There’s nothing quite like the aroma of rosemary and garlic wafting through your kitchen, especially when it’s coming from a perfectly seared steak paired with crispy roasted potatoes.

Ingredients

• 1.5 lbs ribeye steak (about 1 inch thick)
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the halved baby potatoes with 2 tbsp olive oil, half the minced garlic, half the rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet in a single layer and roast for 25 minutes until golden and crispy.
2. While the potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Season the ribeye steak with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Sear the steak for 4-5 minutes per side for medium-rare, adding the remaining garlic and rosemary to the skillet in the last minute of cooking.
3. Let the steak rest for 5 minutes before slicing against the grain. Serve alongside the roasted potatoes.

The magic of this dish lies in the way the earthy rosemary and pungent garlic infuse both the steak and potatoes, creating a harmonious flavor profile that’s robust yet refined.

Tip: For an extra flavor boost, spoon the garlic and rosemary-infused oil from the steak skillet over the sliced steak before serving.

Grilled Flat Iron Steak with Chimichurri

Grilled Flat Iron Steak with Chimichurri brings a vibrant, herby punch to your summer grilling, perfect for those who love a steak with a bit of zest.

Ingredients

• 1 flat iron steak (about 1.5 lbs)
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup olive oil

Instructions

1. Preheat your grill to high heat (about 450°F).
2. Season the flat iron steak with 1/4 tsp salt and 1/8 tsp black pepper.
3. Grill the steak for 5-6 minutes per side for medium-rare, or until desired doneness.
4. While the steak grills, mix together parsley, cilantro, garlic, red wine vinegar, red pepper flakes, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper in a bowl.
5. Slowly whisk in olive oil until the chimichurri sauce is well combined.
6. Let the steak rest for 5 minutes before slicing against the grain.
7. Serve the sliced steak topped with chimichurri sauce.

The bold flavors of the chimichurri cut through the richness of the steak, creating a balance that’s both refreshing and deeply satisfying.

Tip: For an even more flavorful steak, let it marinate in half of the chimichurri sauce for an hour before grilling.

Italian Steak and Potato Foil Packets

Imagine juicy steak and tender potatoes, all cooked together in a foil packet for an easy, flavorful dinner with minimal cleanup. This Italian Steak and Potato Foil Packets recipe is a game-changer for busy weeknights.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 cups baby potatoes, halved
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your grill or oven to 400°F. Cut four large pieces of heavy-duty aluminum foil.
2. In a large bowl, combine the steak, baby potatoes, cherry tomatoes, 1/4 cup olive oil, 2 tbsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, and 2 cloves minced garlic. Toss to coat evenly.
3. Divide the mixture evenly among the foil pieces. Fold the foil over the ingredients, sealing the edges tightly to form packets.
4. Place the packets on the grill or in the oven. Cook for 25 minutes, or until the steak is cooked to your liking and the potatoes are tender.
5. Carefully open the packets (watch for steam) and sprinkle each with 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the way the steak and potatoes soak up the Italian seasoning and garlic, creating a burst of flavor in every bite. Plus, the foil packets make for an impressive presentation right at the table.

Tip: For an extra crispy finish, open the packets during the last 5 minutes of cooking to let the cheese brown slightly.

Peppered Steak with Creamy Gorgonzola Sauce

There’s something undeniably luxurious about a perfectly cooked steak topped with a rich, creamy Gorgonzola sauce. This Peppered Steak with Creamy Gorgonzola Sauce recipe is a game-changer for your weeknight dinners or special occasions.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 1 tablespoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• 1/2 cup crumbled Gorgonzola cheese
• 1 tablespoon unsalted butter
• 1 small shallot, minced
• 1 teaspoon fresh thyme leaves

Instructions

1. Season the steaks evenly with 1 tablespoon freshly ground black pepper and 1 teaspoon kosher salt. Let them sit at room temperature for 15 minutes.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest on a plate.
3. In the same skillet, reduce the heat to medium. Add 1 tablespoon unsalted butter and 1 small minced shallot, cooking until the shallot is soft, about 2 minutes.
4. Pour in 1/2 cup heavy cream, stirring to combine with the shallot. Bring to a simmer, then reduce the heat to low. Stir in 1/2 cup crumbled Gorgonzola cheese and 1 teaspoon fresh thyme leaves until the cheese is melted and the sauce is smooth.
5. Serve the steaks with the creamy Gorgonzola sauce poured over the top.

The bold pepper crust on the steak pairs beautifully with the tangy, creamy Gorgonzola sauce, creating a dish that’s both elegant and deeply flavorful.

Tip: For an extra touch of luxury, let the steaks rest on a warm plate covered loosely with foil while you prepare the sauce. This keeps them juicy and at the perfect serving temperature.

Conclusion

We hope these 20 delicious Italian steak recipes inspire your next gourmet dinner! Each dish offers a unique twist on classic flavors, perfect for home cooks looking to impress. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

Share on Facebook

Post on X

Save