Steak Pizzaiola
Serve this tender, fall-off-the-bone, juicy beef with sauteed Swiss chard or zucchini. It is very easy but the flavors are really deep and flavorful. Steak in the style of the Pizzamaker!
  • 2½ pounds 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 red pepper cut into strips
  • 1 green pepper cut into strips
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 small bunch fresh basil
  • ¼ teaspoon crushed red pepper flakes
  • 1 28-ounce can whole tomatoes, with juice
  1. Season steak with salt and pepper and heavily brown in olive oil on both side in a deep Dutch oven or covered skillet. Remove to platter and saute garlic and peppers in the pan until softened, 2 to 3 minutes. Add oregano, thyme, basil and pepper flakes and saute another minute before adding the tomatoes. Break up the tomatoes with a wooden spoon and add the browned meat back to the pot along with the juices from the platter. Cover, lower heat and simmer for 2 hours until tender and meat is falling apart.