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I got this from a 2003 issue of Martha Stewart's Everyday Food magazine. It was easy, but delicious. Goes well with pasta.
Steak Pizzaiola
Serves 4
4 small steaks (each 6 ounces)
coarse salt and ground pepper
1 tablespoon olive oil
4 garlic cloves, minced
1 – 28 oz. can diced tomatoes (or 2 lbs. chopped fresh tomatoes)
1 tablespoon fresh oregano, plus more for garnish
2 ounces fresh mozzarella cut into ¼ inch cubes (not the kind you usually buy in the cheese isle)
1. Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add steaks, and sear until browned, 1 to 2 minutes per side; transfer to plate.
2. Reduce heat to medium; add garlic. Cook, stiring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
3. Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.
Steak Pizzaiola
Serves 4
4 small steaks (each 6 ounces)
coarse salt and ground pepper
1 tablespoon olive oil
4 garlic cloves, minced
1 – 28 oz. can diced tomatoes (or 2 lbs. chopped fresh tomatoes)
1 tablespoon fresh oregano, plus more for garnish
2 ounces fresh mozzarella cut into ¼ inch cubes (not the kind you usually buy in the cheese isle)
1. Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add steaks, and sear until browned, 1 to 2 minutes per side; transfer to plate.
2. Reduce heat to medium; add garlic. Cook, stiring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
3. Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.