Bistecca Alla Pizzaiola (Steak With the Pizzaiolo’s Wife’s Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Not sure where this comes from. May be from a book, may be my own, who knows anymore. I do know that we love it. Please try to use fresh oregano, I have had good results with dried but nothing beats the fresh, small leaves. It really does make a big difference. Be sure to serve with some good bread to sop up the gravy. You can use your favorite tomato sauce recipe if you wish, or, dare I say, your favorite jar. As always, the time to make it is just a guess. Ingredients:
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 white wine |
Directions:
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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