Steak Pizziola

By smleonard

Ingredients

• 2-2 1/2 # beef steaks (suggested NY strip or flank steak)
• kosher salt and fresh ground black pepper for seasoning
• olive oil for sautéing
• 6-8 cloves garlic (peeled and crushed)
• 1 red onion, large (peeled and julienne)
• 2-3 c. red wine
• 26 oz. chopped tomatoes in juice
• crushed red pepper for seasoning
• 2 branches fresh thyme
• 1 bunch fresh basil (picked from stem and rough chopped)

Details

Servings 4

Preparation

Step 1

Season steaks generously to taste with kosher salt and ground black pepper. Place a large stainless steel (or non-reactive) sauté pan over a high heat with a small amount of olive oil to coat the bottom of the pan. After the oil begins to smoke, carefully place steaks into the pan and cook until bottom sears evenly, brown and slightly crusty. Turn steaks over and cook until other side is browned evenly as well. Remove steak (which should still be rare inside) and transfer to a plate and place garlic and onions into the pan that the steaks were cooking in. Sauté until onions begin to soften and add red wine. Cook over a high heat until liquid reduces by half and add tomatoes, crushed red pepper and thyme. Bring to a simmer and return steaks to simmering pan. Simmer the mixture with the steaks inside until steaks have reached desired degrees of doneness, stirring occasionally. Remove steaks to a cutting board, remove pan from heat and stir in basil. After allowing the steaks to rest for a few minutes, slice across the grain, arrange onto a serving platter or individual plates and spoon the tomato mixture over the top.