Steak Pizzaiola

Serve this tender, fall-off-the-bone meat 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.

Ingredients

• 2 1/2 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
• 1/4 teaspoon crushed red pepper flakes
• 1 28-ounce can whole tomatoes, with juice

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.
• 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.