Two chuck steaks, center-cut or two boneless sirloin steaks butt cut, remove all fat
4 oz. burgundy wine
1 (16 oz.) can tomato sauce or 4 LG. fresh tomatoes, chopped
4 tbsp. olive oil
1 tsp. garlic
1/4 tsp. oregano
1/2 tsp. ground black pepper
Salt to taste
How to make the Carne alla pizzaiola:
Preheat oven to 375 degrees F.
Heat olive oil on a heavy skillet. Turn the heat to high, and when the oil is boiling, quickly brown garlic, then add the meat and sear it quickly on each side. They should be just lightly caramelized. Add the wine overall. Then pour the tomato sauce (or fresh tomatoes) over. Then garlic, oregano, pepper, and salt. Pour meat and skillet content in an oven pan and bake for 50-55 minutes, uncovered. Remove from oven and serve.
NOTE: If the skinned tomato is desired, heat a pot to boil. Drop tomato in for 30 seconds. Remove from water and peel after a few moments.
Regional recipe from Campania and Latium.