BISTECCA ALL A PIZZAIOLA
(Pan-fried Steaks with Garlic, Anchovies, Tomatoes and Oregano)

1/3 cup oil
Four 1/2-inch-thick sirloin steaks, about 6 ounces each
2 cloves garlic, finely minced
4 anchovy fillets, finely chopped
1 cup dry white wine
2 cups canned imported Italian tomatoes with their juice, put through a strainer or food mill to remove the seeds
Salt and freshly ground black pepper to taste
1/3 cup loosely packed fresh oregano leaves or 2 Tablespoons chopped fresh parsley

Heat the oil in a large skillet over high heat. Add the meat and cook until it is lightly golden on both sides, about 2 minutes. Transfer the meat to a dish.

Add the garlic and anchovies to the skillet and stir quickly once or twice. (The garlic will turn brown almost immediately because the skillet is now very hot.)

Add the wine and cook, stirring, until the wine is reduced by half, 3 to 4 minutes.

Add the tomatoes and season with salt and several grinds of pepper. Reduce the heat to medium and cook, stirring 2 to 3 minutes.

Stir in the fresh oregano, then return the meat and the meat juices in the dish to the skillet. Cook 1 to 2 minutes, stirring and basting the meat.

Taste and adjust the seasoning and serve at once.

Makes 4 servings
Source: Trattoria Cooking by Biba Caggiano and Charles Waller