PACIFIC STREET SOCIAL CLUB STEAK PIZZAIOLA

"So far as I know, Worcestershire sauce is not an Italian condiment. But it was typical of the Italian Americans to incorporate new things into their cooking. The key is to coat the steak thoroughly with the sauce and to get it nicely browned."

1/4 cup olive oil, divided use
10 cloves garlic, crushed
1 (2 to 2 1/4 pound) flank steak or London broil, cut into 10 (scaloppini-size) slices
Salt and freshly ground black pepper
1/4 cup Worcestershire sauce
2 cans (28 ounces each) crushed tomatoes (not in puree)
1 1/2 teaspoons dried oregano
Cooked pasta, extra-virgin olive oil, and freshly grated Parmesan cheese as accompaniments, if desired

In a large, deep skillet or casserole set over moderately high heat, heat half the oil until it is hot. Add the garlic and cook, stirring, until golden, 30 to 60 seconds.

Sprinkle the steak with salt and pepper to taste. Add half the steak to the skillet, season the top with half the Worcestershire sauce, or to taste, and fry the steak until browned on both sides, 2 to 3 minutes per side. Transfer to a platter.

Add the remaining oil to the pan and heat it until hot. Add the remaining steak and Worcestershire and fry as above. Transfer to a platter.

Add the tomatoes, oregano, and salt and pepper to the skillet and bring to boil, scraping up brown bits clinging to bottom of pan. Reduce the heat and simmer for 20 minutes.

Return the steak along with accumulated juices from the platter to the skillet, spooning the sauce over the steak. Simmer uncovered, turning occasionally, until the meat is tender, 1 to 1 1/4 hours.

TO SERVE:
Add some of the sauce to cooked pasta, drizzle with a little extra virgin olive oil, and toss. Or, serve with mashed potatoes or potato croquettes. Spinach or broccoli rabe makes a nice accompaniment. Pass Parmesan cheese separately at the table.

Makes 6 servings
Source: The Men of the Pacific Street Social Club Cook Italian by Gerard Renny