Steak alla Pizzaiola
4 5-oz. chuck blade steaks,
pounded to 1/2" thickness
Kosher salt and freshly ground
black pepper, to taste
1/2 cup flour
3 tbsp. olive oil
6 cloves garlic, smashed
1 tsp. crushed red chile flakes
1/2 cup red wine
1 28-oz. can whole peeled tomatoes,
crushed by hand
15 basil leaves, torn in half
15 oregano leaves
1. Season steaks with salt and pepper to taste. Put flour into a small dish and dredge each steak, shaking off excess flour, and transfer to a plate. Heat oil in a 12" high-sided skillet over medium-high heat. Working in 2 batches, sear steak, flipping once, until browned and medium rare, about 4 minutes. Transfer steaks to a plate. Repeat with remaining steaks.
2. Return skillet to medium-high heat. Add garlic and cook, stirring frequently, until golden, about 3 minutes. Add chile flakes and wine and cook until wine has reduced by 3/4, about 3 minutes. Add tomatoes, basil, and oregano, season with salt and pepper to taste, and bring to a simmer. Add steaks and smother in sauce. Serve hot.
SERVES 4
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