It seems our lives today never slow down; if anything, they just seem to be picking up pace. I know that I find myself using more easy recipes these days; and I'm sure you want them too.
Time's wasting, let's get to dinner....
So Delicious and Comforting...
And, Easy, Easy, Easy!
As adapted from An Italian in my kitchen's Sliced Beef Pizzaiola
Serves approx. 3-4
- 2 TB extra virgin olive oil (divided)*
- 1 lb. boneless sirloin steak, about 1/2" thick
- 1/4 tsp. kosher salt
- 14 1/2 oz. can diced tomatoes, undrained (approx. 1 1/2 c. w/juice), or very ripe fresh tomatoes (I used canned)
- 1 1/2 tsp. dried oregano leaves
- 1 tsp. dried basil leaves, or 4-5 fresh, chopped (I used dried)
- 1 chopped garlic clove
- dash of hot pepper flakes (careful not to use too much, unless you prefer more heat)
- Preheat a 10" (ideally cast iron) skillet with 1 TB* of the olive oil on medium high heat.
- Pat the steak on both sides with a paper towel, sprinkle with the salt and add to the skillet.
- Brown the steak about 2 minutes on each side, remove from the pan and cut into about 4 pieces.
- Mix the remaining ingredients, including the remaining 1 TB* olive oil, in a small bowl and add to the skillet along with the steak slices.
- Cover and simmer on low heat with the lid ajared for about 15 minutes. Flip the steak slices, recover with the lid ajared and cook approximately 10 more minutes. Remove the lid and simmer an additional 5 minutes, or until the sauce is slightly thickened. (Add a little water at any point, if necessary.)