Steak Pizzaiola

Before you start prepping the ingredients above, remove your steaks from the refrigerator and allow them to come to room temperature for 15 minutes or so. Next, place your sauce pan on the stovetop and heat over medium heat, add a drizzle of olive oil to the pan. While your pan and oil are heating, quickly salt and pepper the steaks and dredge in the flour, tap off excess and carefully add your steaks to the hot pan for about 2 minutes on each side. You want the pan hot enough that when you drop the steaks in they instantly start to brown, so they are not sitting there soaking up excess oil while waiting to cook. They should quickly turn a lovely brown. Be careful not to handle them too much while the are browning, you don't want to knock off that glorious and all powerful flour seal. When your steaks are browned, remove from the pan, place on a plate and set aside. This should take no more then 2 minutes per side.

Next, drop your heat a bit and add another little drizzle of olive oil to the pan, add your garlic and stir for 2 - 4 minutes, be sure to grab up those bits of steak on the bottom of the pan. Don't burn the garlic, the pan is hot, Next add your tomatoes and just your quartered and de-seeded tomatoes, save some of the juice from the tomato can incase we need it later, but for now we just wan the quartered, deseeded tomatoes. Stir well for about 5 minutes and then add your oregano, salt and pepper to taste and allow the sauce to simmer for about 15 to 20 minutes, if your sauce is to dense, you can add a table spoon or so of the juice from your can that you have set aside. But beware, you don't want it soupy.

Clear a space in the center of your sauce pan and add your steaks in the middle. Cover them with your tomatoes so that they are nestled right under them, absorbing all that beautiful tomato flavor while they cook. Next drop your heat to a low and gentle simmer and cover your pan. I used aluminum foil, but if you have a tight fitting lid, that works too! Simmer for an additional 20 minutes or until your steak is cooked and serve! It's soooo good!

Take Note: I'm a believer in investing in a great pan, Staub's hold and keep heat steady. They are gorgeous, last a lifetime and also give you a great arm workout! And when cooking this, be sure to use a pan that isn't way to large, you want everything in the pan to be quite close so a 10 - 12" size is great for this quantity.