Ingredients
- 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 small to medium peeled,, seeded, and roughly chopped fresh vine ripe tomatoes (or 1 28-ounce and 1 15-ounce cans of San Marzano tomatoes that are crushed by hand)
- 1 tablespoon fresh oregano
- coarse salt and pepper to taste
Instructions
- Place the sliced steak in between 2 pieces of parchment or butcher’s paper and pound using a mallet until it is half as thick as the original slice. They should be 1/4" to 1/2" thick.
- Season with salt and pepper on both sides
- Add the olive oil to a large frying pan or rondeau pot over medium heat.
- Once the oil begins to smoke lightly, add 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 and set it aside.
- 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 1 to 2 tablespoons left in the pan.
- Add 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. You can additionally braise the steak in the sauce for 40 to 45 minutes over low heat to further tenderize the steak.
- Finish by stirring in some fresh oregano and serve it.