Mary (Piccolo) Radwick, Windsor, Ontario
This is the basic recipe for the very popular Italian Bistecca alla Pizzaiola. You can enrich it with ingredients such as chopped parsley (added a minute before serving), or a thin slice of Mozzarella cheese as a topping (added in the final stages of cooking). Some other recipes call for onions with tomatoes, among other things. For me, the basic recipe is enough and also very good!
(Yield: 4 to 6 servings)
4-6 beef steaks (⅜-inch thick, your choice of cut)
4 tablespoons extra-virgin olive oil
salt and freshly ground pepper
2 garlic cloves (minced)
1 teaspoon dried oregano
5 ripe tomatoes (diced)
1½ tablespoons tomato paste
½ teaspoon hot red chili flakes
1. Warm 3 tablespoons oil in large skillet over medium heat.
2.Add steaks and brown each side. Add salt, pepper, garlic and sprinkle 1 teaspoon of oregano over steaks.
3.Once other side has browned, turn again and cook for another 3 minutes.
4.Remove steaks and cover with foil to keep warm.
5.In same skillet add remaining oil, tomatoes, tomato paste, oregano, salt, pepper and chilies. Adjust heat to high, scraping all brown bits and pieces left by meat. Cook 10 minutes until all tomatoes are completely incorporated.
6.Return steaks to skillet, making sure to cover with sauce. Put lid on skillet and cook for another 3 minutes.
Serve immediately.