Steak Pizzaiola

This meal is very easy but the flavors are really deep and flavorful. In Italian, this name means 'Steak in the style of the pizzamaker.'

Serve this tender, fall-off-the-bone meat with sauteed Swiss chard or zucchini.

Ingredients

• 2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 3 to 4 garlic cloves, sliced
• 1 red pepper cut into strips
• 1 green pepper cut into strips
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 small bunch fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1 28-ounce can petite diced tomatoes

Instructions

• Season steak with salt and pepper and 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.
• Stir in 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.
• You can also cover and bake in a 350 degree oven for 2 to 2 1/2 hours, or until meat is soft and comes apart when pressed with back of spoon.