Pan-Seared Steak Pizzaiola


  • 1 14-to 16-ounce can diced organic tomatoes in juice
  • 2 large cloves garlic
  • ¼ teaspoon fennel seeds
  • 1 ½ teaspoons dried oregano
  • ¼ teaspoon dried crushed
  • 2 16-ounce boneless each about 3/4 inch thick rib-eye steaks, each about 3/4 inch thick
  • 2 ½ tablespoons extra-virgin olive oil

Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt a...

View full recipe at Epicurious


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