THE BEST STEAK PIZZAIOLA - Nonna's Recipe

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Chatting with Nonna about what to make for dinner. She recommends STEAK PIZZAIOLA. A very quick and delicious dish to have after your pasta as a second course. Let us know how you like the recipe!

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Recipe

YEILD - 2 servings
TOTAL PREP & COOK TIME - 25 minutes

1 Pound, Beef Chuck, Thinly Sliced and Pounded, if you are going to an Italian market, ask the butcher for steak sliced and pounded for "Pizzaiola"
7 Whole Organic Canned Tomatoes, Bianco DiNapoli Brand
2 Cloves of Garlic
Extra Virgin Olive Oil, As Needed
Fine Sea Salt, As Needed
Black Pepper, As Needed
Basil and Oregano, As Needed

- Season your beef generously with fine sea salt
- In a medium pan, sear steak on both sides in a touch of extra virgin olive oil, just until the steak takes on a bit of color.
- Transfer to a plate and set aside, make sure to save all of the juices, we will add that to the sauce later on.
- Cook the garlic in some extra virgin olive oil for about 1 minute until soft.
- Crush the tomatoes with your hands and add them to the pan with the garlic.
- Add oregano and let the garlic and tomato sauce cook for about 5 minutes and then you can add your beef along with the juices that have released from the beef.
- Let this cook gently over medium heat for about 10 - 15 minutes until the sauce has reduced and the beef is nice and tender.
- Adjust the seasoning with salt and pepper.
- Add fresh basil and oregano and serve on two plates with a generous amount of sauce.
- Enjoy!

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music: Way of The Walk, Dusty Decks

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