When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
Yield: serves 4
- 4 (5-oz.) chuck blade steaks, pounded to 1/2" thickness
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>2</sub> cup flour
- 3 tbsp. olive oil
- 6 cloves garlic, smashed
- 1 tsp. crushed red chile flakes
- <sup>1</sup>⁄<sub>2</sub> cup red wine
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 15 basil leaves, torn in half
- 15 oregano leaves
- 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.
- 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.
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