Steak Pizzaiola 

Beef and tomato. That's it? Not at all. Essential recipes are always the riskiest because the quality of the ingredient is out in the open. Steak pizzaiola is an exquisite second course typical of Italian cuisine, especially Neapolitan. These are slices of veal or beef, cooked in a pan in the "pizzaiola sauce" or tomato pulp, oil, garlic, oregano and salt that makes them very tender to the bite and super appetizing to lick your mustache! in 12 minutes!

Like any traditional recipe there are different versions and many variations with the addition of other ingredients! What I give you today is the original basic version of the Carne alla pizzaiola, enriched with tricks and step-by-step tips; that today I consider the perfect recipe both in terms of tasty taste, both melt able and non-dry consistency; but also ease of execution! 

The secrets to an excellent result are first of all quality ingredients: thin and particularly soft slices and a full-bodied and consistent tomato pulp. Second point is the fast cooking of meat! Prolonged cooking tends to make it hard and stringy! So watch out for this step! Follow all the directions and you will bring to the table the best and softest pizzaiola slices ever!

Ingredients

200 g tomato puree

400 g slices of beef of 100 g each.

extra virgin olive oil

dried oregano

1 garlic clove

salt

Pepper

Procedure

For the recipe of pizzaiola steaks, lightly beat the slices of rump so as to obtain a thickness of 4-5 mm. Heat gently in a pan, without frying, 2 tablespoons of oil with garlic cut into slices. Add the tomato puree, cook for about ten minutes and season with salt, pepper and a little dried oregano. Add the slices of meat to the sauce and cook for 3 minutes; Turn them over and cook for another 4-5 minutes, depending on the thickness. Serve with the sauce and oregano.