Steak Pizzaiola
Ingredients
FOR THE STEAK:
2 slices of sirloin steak ½ inch thick, 7 ounces each
2 cloves crushed garlic
2 tablespoons butter
kosher salt to taste
ground black pepper to taste
2 to 3 tablespoons olive oil
FOR THE SAUCE:
14 ounces canned crushed tomatoes
1 small finely chopped onion ¼ cup
3 cloves minced garlic
¼ teaspoon dried basil
½ teaspoon dried whole oregano
¼ cup fresh basil chopped, loosely packed
kosher salt to taste
ground black pepper to taste
Directions
Season sirloin steak with salt and black pepper. Allow to rest for 15 to 20 minutes before cooking.
In a heated skillet with oil and garlic, sear steak one at a time. Turn steak after 30 seconds to 1 minute when it’s slightly golden brown.
Add butter, tilt the pan and start basting the steak. Do this for the second piece of steak. If you’re using a larger skillet, opt to sear both steaks at the same time.
Transfer steaks to a plate. Let it rest.
In the same skillet with half of oil-butter removed, sauté onions until translucent.
Add garlic and sauté for 30 seconds to 1 minute. Avoid garlic from burning.
Pour crushed tomatoes then sprinkle dried basil and dried oregano. Season to taste. Simmer over low heat for 10 to 15 minutes.
Once sauce starts to thicken, add the steaks and continue to simmer for 30 seconds. Turn steaks then top with fresh basil. Turn off heat after 30 seconds or once steaks are warmed through.
Served with some crusty bread or as topping to your favorite pasta.
