Recipe: Beef Rump Steaks with Pizzaiola Sauce

BEEF RUMP STEAKS WITH PIZZAIOLA SAUCE
Source: Italy: A Culinary Journey by Gillian Hewitt
Servings: 6

FOR THE SAUCE:
4 tablespoons virgin olive oil
4 large garlic cloves, crushed or pressed
2 pounds ripe tomatoes, peeled, seeded, and chopped or 2 cans peeled tomatoes, strained and quartered
salt (to taste)
freshly ground black pepper (to taste)
1/2 cup dry white wine
3 sprigs fresh oregano, chopped or 3 teaspoons dried crushed oregano
FOR THE BEEF:
3 tablespoons virgin olive oil
6 thin rump steaks, trimmed
salt (to taste)
freshly ground black pepper (to taste)
2 tablespoons chopped fresh parsley

FOR THE SAUCE:
Heat the oil in a medium saucepan and saute the garlic until light gold.

Add the tomatoes, season with a pinch of salt and pepper, then stir in the wine and oregano. Lower heat and simmer until the tomatoes are soft, but not pulped (8 to 10 minutes for fresh tomatoes, 5 minutes for canned ones), stirring occasionally. Put aside.

FOR THE BEEF:
Flatten the steaks with a meat mallet.

Heat the oil in a large heavy skillet and fry the meat until brown on each side, but only half cooked.

Spread the sauce generously over each slice, cover the pan, reduce the heat, and cook 5 to 7 minutes.

Check the seasoning, adding salt and pepper if necessary. Sprinkle with parsley and serve.