Steak Pizzaiola
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
40
Spice
58
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Sprinkle both sides of the steak with salt
2
In a large skillet, preheated over high heat, pan-broil the steaks, until the large ones are almost done to taste, or the small ones are well browned
3
If using large steaks, you probably will not be able to fit them all in the pan at once
4
Do a couple at a time, then remove them and set them aside while cooking the rest
5
The small steaks should fit comfortably in the pan side by side, but if they crowd the pan, do not brown them all at once
6
When all the steaks have been cooked, pour off any fat in the skillet
7
Add the 2 cups of tomato sauce and dried oregano to the pan, scraping up any brown film or bits in the pan
8
Return the cubed steaks to the pan if you are using them and they were set aside
9
Bring to a simmer over high heat
10
If using cubed steaks, cover the pan and adjust the heat so the tomatoes simmer gently for about 40 minutes, or until the meat is tender
11
Place each steak on dinner plate and top with sauce
12
If the sauce on the cubed steaks is not thick enough, uncover pan at the end of the cooking time and reduce
13
In a 1 1/2- to 2-quart saucepan, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is fully tender and golden, 8 to 10 minutes
14
Or, over medium-low heat, combine the oil and the garlic
15
Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides
16
Remove the garlic
17
With a food mill, puree the tomatoes directly into the pot and stir well
18
Add salt and either hot pepper flakes or black pepper to taste
19
Increase the heat slightly and bring to a brisk simmer
20
Adjusting the heat as the sauce cooks down, and stirring frequently, simmer briskly for about 12 minutes, until the sauce has thickened and reduced
21
Season with herbs according to the recipe you are preparing
22
For the most basic sauce, add a few torn basil leaves or a tablespoon of finely cut parsley while the sauce is simmering
23
Then add a little more at the end of cooking