Recipe: Pan-Broiled Steak with Tomatoes and Garlic (Bistecca alIa Pizzaiola)

PAN-BROILED STEAK WITH TOMATOES AND GARLIC
(BISTECCA ALIA PIZZAIOLA)

1/4 cup olive oil, divided use
1 teaspoon finely chopped garlic
2 cups peeled, seeded, coarsely chopped tomatoes
1 teaspoon crumbled dried oregano
1 dash freshly ground black pepper
Salt to taste
3 pounds beef T-bone, porterhouse or sirloin steak, 1-inch thick

Heat 2 tablespoons of the olive oil in a heavy 8-inch skillet over moderate heat. Remove the pan from the heat, add the garlic, and stir for 30 seconds with a wooden spoon.

Add the tomatoes, oregano, 1/2 teaspoon of salt and a few grindings of pepper, and cook over moderate heat, stirring with the wooden spoon. When the tomato liquid has boiled away, remove the pan from the heat.

In a 10-inch skillet, heat the remaining two tablespoons of olive oil. Over high heat, brown the steak in the oil for a couple of minutes on each side. Reduce the heat to moderate and spoon the tomato sauce over and around the meat. Cover and cook for three to five minutes, or until the steak is done to your taste. (To test, make a small incision near the bone, and judge the redness of the meat.)

To serve, scrape off the tomato sauce, and transfer the steak to a carving board. Simmer the sauce for 1-2 minutes, scraping in any bits from the bottom of the pan. Taste for seasoning.

Slice the steak and serve with sauce.

Makes 4 servings
Adapted from source: jazzbel