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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.
Barbera, a dry, crisp, medium-bodied red wine from northwestern Italy is ideal whenever tomatoes and beef come together.
- 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
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.
nutrition information per serving
401 calories; 23g total fat; 100mg cholesterol; 552mg sodium; 9g carbohydrates; 2g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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