Steak Pizzaiola
Ingredients:
4 boneless steaks (such as ribeye, sirloin, or flank steak)
2 tbsp olive oil
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes (or tomato passata)
1/2 cup red wine (optional, for added depth)
1 tbsp dried oregano
1 tbsp dried basil
1/2 tsp red pepper flakes (optional, for a bit of heat)
Salt & freshly ground black pepper, to taste
Fresh parsley (for garnish)
1/4 cup grated Parmesan cheese (optional, for topping)
Instructions:
Prep the steaks:
Season both sides of the steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the steaks:
Sear the steaks in the hot skillet for about 3-4 minutes per side for medium-rare (or longer depending on desired doneness). Remove the steaks from the skillet and set them aside on a plate.
Make the sauce:
In the same skillet, add a little more olive oil if needed and sauté the minced garlic for about 30 seconds until fragrant.
Add the crushed tomatoes, red wine (if using), oregano, basil, and red pepper flakes. Stir well and bring the sauce to a simmer.
Let the sauce simmer for about 5–10 minutes to thicken and develop the flavors.
Return the steaks to the pan:
Place the steaks back in the skillet with the sauce. Spoon the sauce over the steaks and cook for an additional 5–7 minutes, until the steaks are cooked to your desired level of doneness and have absorbed some of the sauce's flavor.
Finish and serve:
Sprinkle with fresh parsley and grated Parmesan cheese, if desired, before serving.
Serve with a side of pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.