Steak alla Pizzaiola

Name: Steak alla Pizzaiola
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

By undefined

Published on January 5, 2009

When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.

Ingredients

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

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Instructions

Step 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.

Step 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.