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Steak Pizzaiola

Source: Quick from Scratch - Herbs
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  25 Minutes
  Serves 4
In Italy, the briefly cooked fresh tomato sauce called pizzaiola is traditionally served atop steak. We use sirloin, but if you'd prefer to use flank steak or skirt steak, just reduce the cooking time. The sauce is also good on pasta.
RECIPE INGREDIENTS
4 tablespoons olive oil, plus more if needed
2 cloves garlic, minced
1 1/2 pounds tomatoes (about 3), peeled and chopped
3 sprigs plus 1/2 teaspoon chopped fresh oregano, or 3/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 1/2 pounds sirloin steak, about 1 inch thick
Steak Pizzaiola Recipe at Cooking.com
DIRECTIONS
In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, oregano sprigs or dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.


In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the steak for 5 minutes. Turn and cook until done to your taste, about 5 minutes longer for medium rare. Remove the steak and let rest in a warm spot for 5 minutes. Cut the steak diagonally into thin slices and top with the warm tomato sauce and the chopped fresh oregano, if using.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 401
Fat. Total: 23g
Fiber: 2g
Carbohydrates, Total: 9g
Sodium: 552mg
% Cal. from Fat: 52%
Cholesterol: 100mg
Protein: 38g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Sylvia, CA Reviewed: 10/09/2006
The sauce gives this steak great flavor. Add some fresh basil and it's even better.
119 people gave this Cheers. Click here to Cheer this review. Report Violation
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