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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Alex Guarnaschelli's The Cooking Loft Ingredients:
2 tablespoons olive oil |
5 garlic cloves, sliced paper thin |
salt |
ground pepper |
2 large onions, shredded on a grater or food processor |
1 teaspoon dried oregano |
5 large tomatoes, diced |
1 (28 ounce) can whole tomatoes |
1 tablespoon vegetable oil |
4 (6 ounce) new york strip steaks, at room temperature |
6 -8 basil leaves, shredded |
Directions:
1. Heat olive oil in a large skillet. Add garlic, salt and pepper, and saute 1-2 minutes until fragrant.
2. Add grated onion and oregano. Cook 2-3 minutes.
3. Add chopped tomatoes to pan. Cook 5 minutes.
4. Add canned tomatoes. Stir well, breaking tomatoes as you do.
5. Season steaks with salt and pepper. Sear steaks in a very hot cast iron skillet with vegetable oil. Cook 4-5 min on each side for medium rare.
6. Transfer steaks to tomato sauce. Baste sauce over steaks and let stand off heat 5 minutes.
7. Sprinkle with shredded basil leaves and serve.
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