2 8-ouncestriploin or sirloin steaks cut in half width wise.
1peeled small diced yellow onion
4finely minced cloves of garlic
10-12peeledseeded and roughly chopped fresh vine ripe tomatoes (or 2-28 ounce cans san Marzano tomatoes)
sea salt and pepper to taste
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.
CHEF NOTES:• Pizza sauce in the Napolitano region of Italy is a simple tomato sauce not the thick tomato paste style pizza sauce that we know in America. • You can also use cuts such as striploin, beef tenderloin, flank steak or round steak. • To concasse a tomato cut out the stem and slice an x in the bottom of the tomato. Boil in water for :45 to :60 seconds and then immediately cool in an ice bath for 3 to 4 minutes. Remove the skin, slice in half and squeeze out as many seeds as possible and then roughly chop. • If you are using dry oregano, put it in when the tomatoes go into the pot.