Steak Pizzaiola

Prepare steaks. Steaks should be thinly sliced or pounded thin with a kitchen hammer. Pound steaks to about a 1/2 inch thick. Typically, tougher cuts of meat are used for this dish. I chose flank steak because we really enjoy it. In a large skillet with high sides add a tablespoon of olive oil. Heat skillet on medium high heat. Once pan is hot add steaks. Brown on both sides and set aside.

Add mushrooms to the pan and sauté until softened. Next add in garlic.

Place roughly chopped tomatoes in the blender and pulse until tomatoes are somewhat blended, leaving some chunks. Add in oregano leaves, salt, red pepper flakes, 2 tablespoons of olive oil and balsamic vinegar. Cook sauce for 10 to 15 minutes stirring occasionally.

Add steaks back to the skillet with sauce and mushrooms. Cover and reduce to a simmer. Simmer steaks on low for about 90 minutes turning them every 25-30 minutes spooning sauce over them. Simmer the steaks until they are melt in your mouth fork tender. Garnish with parsley.

Serve Pizzaiola with crusty bread to soak up that wonderful sauce and some fresh grated parmesan cheese. Enjoy!

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