Bistecca Alla Pizzaiola Recipe

• 3 Tbsp. extra virgin olive oil
• 2 x cloves garlic finely minced
• 2 c. canned Italian tomatoes liquid removed and coarsely minced
• 1 tsp dry oregano Salt and freshly grnd pepper to taste
• 3 lb Tablespoons-bone (to 4 lbs.) Porterhouse or possibly sirloin steak

1. Heat 2 Tbsp.
2. of the extra virgin olive oil in a saucepan over moderate heat.
3. Add in the garlic and cook for 1 minute.
4. Add in the tomatoes, oregano, salt, and pepper and cook for 5 min, stirring frequently.
5. Remove from heat and set aside.
6. Heat the remaining extra virgin olive oil in a large skillet over high heat.
7. Season the steak with salt and pepper and brown in the oil for 2 min on each side.
8. Lower the heat to moderate and add in the tomato sauce, spooning it over and around the meat.
9. Cover tightly and cook an additional 5 - 10 min, till the steak is done to your taste.
10. Scrape the sauce off the steak and remove the steak to a cutting board.
11. Simmer the sauce remaining in the skillet, scraping the bottom of the pan.
12. Carve the steak into thick slices and serve topped with the sauce.
13. Serves 4 to 6.

extra virgin olive oil, garlic, italian tomatoes, salt

Taken from cookeatshare.com/recipes/bistecca-alla-pizzaiola-84931 (may not work)