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Pan-Broiled Steak With Tomatoes And Garlic
(Bistecca alIa Pizzaiola)
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| What You Need: |
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1 teaspoon dried oregano, crumbled
Freshly ground black pepper
˝ teaspoon salt
A 3-pound T-bone, porterhouse or sirloin, cut 1 inch thick
4 tablespoons olive oil
1 teaspoon finely chopped garlic
2 cups peeled, seeded and coarsely chopped fresh tomatoes (about 1˝ pounds)
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| How To Cook: |
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1. Heat 2 tablespoons of olive oil in a medium-sized skillet or saucepan until a light haze forms over it. Remove the pan from the heat, add the garlic and, with a spoon, turn it about in the oil for about 30 seconds.
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2. Add the tomatoes, oregano, salt and a few grindings of pepper and cook over moderate heat, stirring frequently. In about 5 minutes most of the liquid from the tomatoes will have boiled away. Remove the pan from the heat.
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3. In a heavy 12- to 14-inch skillet, heat the remaining 2 tablespoons of olive oil, again until a light haze forms over it.
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4. Over high heat, brown the steak in the oil for 1 or 2 minutes on each side, turning it with kitchen tongs, then lower the heat to moderate and spoon the tomato sauce over and around the meat.
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5. Cover and cook for 6 to 10 minutes, or until the steak is done to your taste. (Test by pressing it with a finger-when the steak is slightly resilient, neither soft nor firm, it is medium rare or you can make a small incision near the bone with the tip of a sharp knife and judge by the redness of the meat.)
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6. To serve, scrape the tomato sauce off the top of the steak into the skillet and transfer the steak to a carving board. Simmer the sauce left in the skillet for 1 or 2 minutes, scraping in any browned bits of meat and sauce clinging to the bottom of the pan.
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7. Taste for seasoning. Carve the steak, arrange the slices on a heated platter and moisten each slice with a little sauce.
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