Viande à la pizzaiola

Ingrédients

• 450 g beef or veal, sliced (- 1 lb)
• 400 g tomato passata or peeled tomatoes (San Marzano, cherry or grape), fresh or canned (- 2 cups)
• 4 tablespoons extra virgin olive oil
• 2 clove garlic
• 1/2 tablespoon dried oregano
• salt (- to taste)
• 4 fresh basil leaves (- for serving)

Préparation

1. 1

   Sauté: Cut the garlic cloves into very small pieces. This way they will cook and be more digestible. Heat the oil in a frying pan and add the garlic. Let it sauté on a low heat for 2 to 3 minutes.

2. 2

   Cook: Pour in the tomato passata or peeled tomatoes. Cook for about 15 minutes on low heat. When the sauce has reduced and the watery part has evaporated, you can add half a dose of oregano and a little salt to taste.

3. 3

   Beat: While the sauce is cooking, place the meat slices on a cutting board. Cover them with baking paper and use a meat pounder to beat them lightly to thin them a bit. If the meat slices have a border of connective tissue or fat around them, you make small cuts to prevent them from curling during cooking.

4. 4

   Cook: Add the meat slices to the sauce. If they are too large you can cut them in half. Let them cook about 2 minutes per side. Salt them lightly and finish adding oregano.

5. 5

   Serve: Steak Pizzaiola is ready! Garnish with a few leaves of fresh basil and serve your steak alla pizzaiola hot with plenty of sauce.