Steak pizzaiola
Instructions
Fry the steaks in a spoonful of oil, add salt, pepatele, drain the sauce, appoggiatele on a platter and keep them warm in chafing dish.
Peel the tomatoes, give them the seeds and mince.
Add the clove of garlic and oregano to the meat sauce and continue cooking until the sauce has reduced.
Dip steaks in the sauce, let stand for a few minutes and profumatele with a little pepper.
Remove from heat and sprinkle with the chopped parsley.
Serve immediately on the table.
Ingredients and dosing for 4 persons
- 4 beefsteaks from 150 g each
- 400 g of ripe tomatoes
- 1 clove of garlic
- 1 teaspoon of oregano
- 1 handful of parsley
- Olive oil
- Salt
- Pepper