Steak Pizzaiola is an Italian American classic. Although the dish originates in Naples, home of Pizza, it has passed into the homes of Italian cooks in America, as a staple recipe, as a large majority of immigrants from Italy in America are of Southern Italian decent. As Naples is the home of Pizza, this dish is created using a tomato sauce as well. It is a hearty dish, best enjoyed with mashed garlic potatoes. Can you say YUM?
1 lb beef steaks, thinly sliced
3 TBS flour, for dredging
3 TBS olive oil
3 cloves of garlic peeled and crushed
1 14 oz. can of Italian plum tomatoes with their juices, hand crushed
2 TBS fresh chopped basil
salt & pepper to taste
Trim excess fat from the steaks and notch the edges slightly with a sharp knife to keep steaks from curling while cooking. Pat the meat dry and dredge lightly in the flour. Throw away any flour that is not used.
In a large heavy skillet heat 2 TBS of oil with garlic over medium heat. As soon as the cloves are golden, raise the heat to high and push them to the side. Place the meat in the skillet and brown quickly on both sides. Remove meat from pan and reserve.
Add the tomatoes to the pan with the remaining oil and basil. Season with salt and pepper. Cook over medium heat for about 10- 15 minutes until the liquid has thickened and reduced. Discard the garlic cloves and return steask to the pan. Cover them with the sauce and then with a lid and cook for 4-5 minutes more or until steaks are cooked through. Serve immediately!