Steak Pizzaiola | Imamother

Amarante

Tue, Sep 10 2019, 3:30 pm

This was very easy and flavorful. I made it the day before because braised meats are better the next day and also because it's easier to take the congealed fat off the top the next day before reheating.

Steak Pizzaiola

Excerpt From: Lucinda Scala Quinn - Mad Hungry: Sunday Suppers

serves 6 to 8

The aroma of this steak cooking in the caramelized, tomatoey sauce is indescribably inviting and memorable. The whole thing is cooked in one large ovenproof skillet, which works its magic untended once it is placed in the oven. Serve with bread or polenta and sautéed Swiss chard on the side. Or, present it as a “sauce,” with all the meat shredded uniformly and tossed with a pound of big pasta such as rigatoni.

2½ pounds (1.1 kg) bone-in chuck steak, or 2 pounds if boneless
1 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 (28-ounce/794 g) can whole tomatoes, with juice

Preheat the oven to 325°F (165°C). Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.

Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.

Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.

NOTE

The secret of this dish is to use fatty meat with big bones, such as chuck steak, one of the most affordable and flavorful cuts of meat you can buy. It’s browned first, then slowly simmered in liquid until it becomes meltingly tender.