Ingredients
For 4 Serving(s)
steak-alla-pizzaiola
- 4 chuck blade steaks
- kosher salt
- pepper
- 1/2 c flour
- 3 T olive oil
- 6 clv garlic
- 1 t crushed red pepper flakes
- 1/2 c red wine
- 28 oz crushed tomatoes
- 15 basil leaves
- 15 oregano leaves
Steak alla Pizzaiola Directions
- 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.