Bistecca Alla Pizzaiola (steak With The Pizzaiolo’s Wife’s Sauce
Total Time: 45 mins
Preparation Time: 45 mins
Ingredients
- Servings: 2
- 2 beef t-bone steaks (3/4 inch)
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled, crushed
- 1 (24 ounce) can tomatoes
- 1/4 teaspoon red pepper flakes (to taste)
- 3 sprigs fresh oregano, leaves only, chopped
- 1/2 cup wine
Recipe
- 1 to prepare tomato sauce place about a tbsp of oil and a crushed clove of garlic in a medium size pot.
- 2 let garlic turn slightly golden but remove from pot before it becomes too brown.
- 3 add tomatoes with their liquid and simmer until there is little to no more liquid on top of the sauce.
- 4 set aside.
- 5 season steaks on both sides with salt and pepper.
- 6 heat remaining oil in a large skillet (it should be able to hold both steaks without overcrowding) over medium-high heat until hot.
- 7 add garlic and saute for 1 minute then add steaks.
- 8 quickly brown 1 minute on both sides then transfer to a plate.
- 9 add the red pepper flakes and oregano to the pan the steaks were cooked in, then add the wine and cook stirring until the liquid is slightly reduced.
- 10 add tomato sauce, stir then return steak to pan.
- 11 reduce heat to medium and cook 6-8 minutes turning once (or to your desired doneness).
- 12 put steak on a serving dish and pour sauce over top.
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