Recipe Index

Ingredients

• 2 (8-ounce) striploin or sirloin steaks, cut in half width-wise
• 3 tablespoons olive oil
• 1 small yellow onion, peeled and small diced
• 4 cloves garlic, finely minced
• 3/4 cup pinot grigio (optional)
• 10-12 small to medium fresh vine-ripe tomatoes, peeled, seeded, and roughly chopped (or 1 (28-ounce) and 1 (15-ounce) cans San Marzano tomatoes, crushed by hand)
• 1 tablespoon fresh oregano
• coarse salt and pepper to taste

Method

1. Sandwich each halved steak between pieces of plastic wrap or butcher's paper and pound it with a mallet to between a quarter and half an inch thick, roughly half its original thickness.
2. Season the pounded steaks with coarse salt and pepper on both sides.
3. Heat the olive oil in a large frying pan over medium heat until it just begins to smoke lightly, then sear the steaks for 2 to 2½ minutes a side until well browned, working in batches if the pan is crowded, and set the meat aside.
4. Cook the diced onion and minced garlic in the same pan for 6 to 8 minutes until they brown at the edges.
5. Deglaze the pan with the pinot grigio and let the wine cook down until only a tablespoon or two remains among the onions.
6. Add the peeled, seeded and chopped tomatoes and stew them over medium-low heat for 20 minutes, until the sauce thickens and the tomatoes break down completely, then season it with salt and pepper.
7. Lay the seared steaks back on top of the tomato sauce, cover the pan and cook for 5 to 6 minutes to warm them through, or braise them in the sauce over low heat for 40 to 45 minutes if you want them more tender.
8. Stir the fresh oregano through the pizzaiola sauce at the end and bring the pan straight to the table.

Prep: 21 min · Cook: 30 min · Total: 51 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data