Ingredients

The following ingredients have 4 Servings
  • 2 8- ounce striploin or sirloin steaks cut in half width-wise.
  • 3 tablespoons olive oil
  • 1 peeled small diced yellow onion
  • 4 finely minced cloves of garlic
  • ¾ cup pinot grigio (optional)
  • 10-12 peeled (seeded and roughly chopped fresh vine ripe tomatoes (or 2-28 ounce cans San Marzano tomatoes))
  • 1 tablespoon fresh oregano
  • sea salt and pepper to taste

Instruction

  • Place the sliced steak in between 2 pieces of plastic wrap or butchers’ paper and pound using a mallet until it is half as thick as the original slice. Season with salt and pepper on both sides.
  • Add olive oil to a large frying pan or rondeau pot over medium heat.
  • Once the oil begins to lightly smoke add in the steaks and cook for 2 to 2 ½ minutes per side or until browned. You may have to do this in batches depending on how big the pan is. Remove the steak from the pan.
  • Add the onions and garlic to the pan and roast for 6-8 minutes or until browned.
  • Deglaze with wine and cook until most of it has been absorbed, there should be 2 to 3 tablespoons left in the pan.
  • Add in the tomatoes and stew over medium-low heat for 20 minutes or until the sauce is thick and the tomatoes have broken down. Season with salt and pepper.
  • Add the steaks to the top of the tomato sauce, place a lid on and cook for 5 to 6 minutes to warm the steak back up.
  • Finish by stirring in some fresh oregano and serve.