Bistecca Alla Pizzaiola – Steak Fried in the Frying Pan with Tomatoes and Garlic

In a medium frying pan or saucepan, heat 2 tbsp olive oil until a light smoke forms. Remove the frying pan from the heat, put the garlic in it and fry it in the oil for 30 seconds, turning it to the other side with a spoon. Add the oregano, tomatoes, salt and a little ground pepper and sauté at a moderate temperature, stirring frequently. After 5 minutes, almost all the liquid from the tomatoes should be reduced. Remove the frying pan from the heat. In a heavy 25-30 cm frying pan, heat the remaining 2 tbsp olive oil until another light smoke forms. Over high heat, brown the steak in it for 1 or 2 min. on each side, turning with kitchen tongs. Then reduce the heat and, using a spoon, spread the tomato sauce evenly over and around the meat. Cover and steam for 6 to 10 minutes, or until the steak is cooked through to the point you want it. Scrape the tomato sauce from the steak into the roasting pan before serving. Place the steak on a carving board. Weaken the sauce remaining in the roasting pan for 1 to 2 minutes, stirring in the drippings and sauce adhering to the roasting pan. Season to taste. Cut the steak, arrange the slices on a serving plate and pour a little sauce over each one.

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