Mediterranean Braised Steak with Capers, Olives and Peppers

Hearty and full of bold flavors, this Braised Steak with Capers is ideal for chilly nights or any time you want a satisfying, budget-friendly meal. Lean top round beef is braised slowly in a savory tomato base with olives, capers, and cherry peppers. Serve it with crusty bread, polenta, or pasta to soak up the rich sauce.

Budget Braised Steak

While a ribeye or porterhouse is a treat, economical cuts like top round make excellent, flavorful dinners when braised slowly. This recipe transforms an affordable cut into tender, richly flavored steaks that feed a family without a high price tag.

The sauce—made from tomatoes, capers, olives, and a touch of heat from cherry peppers—echoes the bright, briny notes of a puttanesca-style sauce. The slow-braised beef adds satisfying body and depth, making this a comforting, crowd-pleasing dish.

This braised steak is great with a small portion of pasta (about 1/2 pound), creamy polenta, or a loaf of crusty bread. A simple green vegetable, such as steamed broccoli or sautéed greens, balances the meal nicely.

Recipe Ingredients

Below are the ingredients and helpful notes to guide you through substitutions and preparation tips.

• Beef. Top round works beautifully for braising and stretches to feed several people. Eye round or chuck steaks are fine alternatives. For a different protein, boneless, skinless chicken thighs would adapt well.
• Tomatoes. A mix of canned plum tomatoes and tomato paste builds concentrated tomato flavor and body in the sauce.
• Wine. A dry white wine such as Sauvignon Blanc or Pinot Grigio adds acidity and helps deglaze the pan.
• Flour. Lightly dredging the steaks in flour promotes a good sear and helps thicken the sauce. Omit if avoiding gluten.
• Olives and capers. Green Sicilian olives (pitted and chopped) work well; Kalamata olives can be used instead. Rinse capers to reduce excess salt.
• Cherry peppers. They add brightness and a mild to moderate heat. Use sweet cherry peppers if you prefer no heat, and taste them before adding to check their spiciness.
• Sugar. A small amount balances the acidity of the tomatoes. Adjust to taste.

See the recipe card below for exact quantities and full ingredient details.

How to Make Italian Steak with Capers and Cherry Peppers

Follow these clear, numbered steps to prepare, sear, and braise the steaks until tender and flavorful.

1. Cut 2 pounds of top round into four equal pieces and gently pound each piece with a meat mallet to about 1/2-inch thickness.
2. Pat the steaks dry, season both sides with salt and pepper, then dredge lightly in flour and shake off any excess.

3. Heat a large, heavy pan or pot over medium heat with 3 tablespoons of olive oil. Sear the steaks until well browned on both sides, then transfer them to a plate.
4. Lower heat to medium-low, add the remaining olive oil and the chopped onion with a pinch of salt. Sauté until very soft, about 10–15 minutes. Add chopped garlic and cook another 2 minutes until fragrant and lightly golden.
5. Stir in 2 tablespoons of tomato paste with a splash of water and cook for about 5 minutes to deepen the flavor.
6. Pour in 1 cup of dry white wine and bring to a boil while scraping the pan to release browned bits. After 2 minutes, add a 28-ounce can of crushed plum tomatoes, chopped cherry peppers, 2 tablespoons rinsed capers, chopped olives, and 1 tablespoon sugar. Stir and bring the sauce to a lively simmer.

7. Taste and adjust salt and pepper. Nestle the seared steaks back into the sauce, cover, and cook over low heat until the steaks are very tender, about 90–120 minutes. Flip the steaks every 30 minutes for even cooking. If the sauce reduces too much, add 1/2 cup water as needed. Oven alternative: transfer the covered pot to a 300°F oven and braise, checking after 60 minutes and then every 30 minutes until tender.
8. When the steaks are tender, remove from heat, adjust seasoning, stir in 1/4 cup minced flat-leaf parsley, and serve. This dish pairs beautifully with crusty bread, a half-pound of pasta, polenta, or rice.

More Braised Beef Ideas

If you enjoy slow-braised beef, try variations such as Italian pot roast, steak pizzaiola, or a hearty beef stew. Each delivers deep flavor and tender meat with modest effort.