STEAK PIZZAIOLA

(from earlyriser’s recipe box)

I used crushed tomatoes.
Serve with bread or polenta and sauteed Swiss Chard on the side. OR shred the meat and toss with rigatoni. Finish with grated Parmesan.

Source: Mad Hungry Ckbk (from RecipeThing user kylerhea)

Serves 6 people

Categories: Beef, Italian, Main Dish, May2011, Tomatoes

Ingredients

  • 2 1/2 lbs bone-in chuck steak, or 2 lbs if boneless
  • 1 tsp coarse salt
  • Freshly ground black pepper
  • 2 Tbs extra-virgin olive oil
  • 3-4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp crushed red pepper flakes
  • 1 Tbs tomato paste
  • 1 28-oz can whole tomatoes, with juice

Directions

  1. Preheat the overn to 325 degrees F. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.

  2. Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.

  3. Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.

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