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Steak alla Pizzaiola

Yield
Servings
Prep time
20 mins
Courses
Entrée | Meat
Food Allergies
Dairy-free | Corn-free | Egg-free | Soy-free | Nut sensitivity
Source

Adapted from www.saveur.com.

Description

Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.

Ingredients

4 chuck blade steaks (5-oz. each, pounded to a thickness of 1/2-inch)
  kosher salt
  pepper
1⁄2 cflour
3 Tolive oil
6 clvgarlic (smashed)
1 tcrushed red pepper flakes
1⁄2 cred wine
28 ozcrushed tomatoes (canned, or 28-oz. can whole tomatoes, crushed by hand)
15 basil leaves (fresh, torn in half)
15 oregano leaves (fresh)

Instructions

Season steaks with salt and pepper. Place the flour in a shallow dish, and dredge each steak in it. Shake off the excess flour before transferring to a plate. Heat the oil in a large, deep skillet over medium-high heat. Working in batches, sear the steak, flipping once partway through cooking time, until browned on both sides and medium rare, about 4 minutes. Repeat with remaining steaks and transfer to a dish.

Add the garlic to the skillet and cook over medium-high heat, stirring frequently until golden, 2-3 minutes. Stir in the chili flakes and pour in the wine. Cook until the wine has reduced by 3/4, about 3 minutes. Add the tomatoes, basil, oegano, and some salt and pepper to taste. Bring to a simmer, then return the steaks to the skillet, smothering them in sauce. Serve hot.