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But enough talk, let's get right to business. Today we're making Costata alla Pizzaiola, a hearty Nepolitan beef rendition that involves the use of oregano enriched pizza-style tomato sauce (hence the name) oozed over a sizzling rib eye steak. Fussy vegetarian-prone children and voracious lovers equally adore.
Ingredients for 4 guests:
4 entrecôtes (steaks cut from between the 9th and 11th rib), or rib eye beefsteak
2 cups canned cherry or Roma tomatoes
3 cloves of garlic, peeled and chopped
Extra virgin olive oil
Salt and pepper to taste
Oregano (here you can go crazy)
1 teaspoon organic brown sugar
In a wide saucepan, sauté the garlic in 3 tablespoons of olive oil. When it begins to tan, add the tomatoes, a dash of salt, fat pinch of oregano and the sugar. Cook uncovered over medium heat until sauce is no longer watery, about 10-15 minutes.
Heat a griddle to fiery hot and sprinkle with coarse sea salt.
Trim only a little fat off the steak, nick the nerves and broil the meat for a few minutes to rare.
Pour the Pizzaiola sauce over the steak on the griddle and crank up the heat for another minute or two. Spattering will ensue, so be careful.