- chuck blade steaks (5-oz. each, pounded to a thickness of 1/2-inch)
- kosher salt
- 1⁄2 c
- 3 T
- olive oil
- 6 clv
- garlic (smashed)
- 1 t
- crushed red pepper flakes
- 1⁄2 c
- red wine
- 28 oz
- crushed tomatoes (canned, or 28-oz. can whole tomatoes, crushed by hand)
- basil leaves (fresh, torn in half)
- oregano leaves (fresh)
Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.
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.