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  Added: Apr 11, 2006  •  Visited (399)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pan-Broiled Steak With Tomatoes And Garlic
(Bistecca alIa Pizzaiola)
What You Need:
  • 1 teaspoon dried oregano, crumbled
  • Freshly ground black pepper
  • ˝ teaspoon salt
  • A 3-pound T-bone, porterhouse or sirloin, cut 1 inch thick
  • 4 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 2 cups peeled, seeded and coarsely chopped fresh tomatoes (about 1˝ pounds)

  • How To Cook:
    1. Heat 2 tablespoons of olive oil in a medium-sized skillet or saucepan until a light haze forms over it. Remove the pan from the heat, add the garlic and, with a spoon, turn it about in the oil for about 30 seconds.

    2. Add the tomatoes, oregano, salt and a few grindings of pepper and cook over moderate heat, stirring frequently. In about 5 minutes most of the liquid from the tomatoes will have boiled away. Remove the pan from the heat.

    3. In a heavy 12- to 14-inch skillet, heat the remaining 2 tablespoons of olive oil, again until a light haze forms over it.

    4. Over high heat, brown the steak in the oil for 1 or 2 minutes on each side, turning it with kitchen tongs, then lower the heat to moderate and spoon the tomato sauce over and around the meat.

    5. Cover and cook for 6 to 10 minutes, or until the steak is done to your taste. (Test by pressing it with a finger-when the steak is slightly resilient, neither soft nor firm, it is medium rare or you can make a small incision near the bone with the tip of a sharp knife and judge by the redness of the meat.)

    6. To serve, scrape the tomato sauce off the top of the steak into the skillet and transfer the steak to a carving board. Simmer the sauce left in the skillet for 1 or 2 minutes, scraping in any browned bits of meat and sauce clinging to the bottom of the pan.

    7. Taste for seasoning. Carve the steak, arrange the slices on a heated platter and moisten each slice with a little sauce.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Meat & Poultry » Beef
    Dish » Main Course

     





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