Steak Pizzaiola (Outdoor Version)
Method
This saucy, savory steak is sure to impress guests at your next summer cookout. James Beard suggests a side of buttered noodles to soak up the simple garlicky tomato sauce, as well as a mixed salad with garlic croutons and a bottle of Valpolicella.
- 3 pounds rump steak, sirloin, tenderized round, or chuck
- 1/3 cup oil
- 4 cloves garlic, chopped
- 1 can Italian tomatoes
- Oregano to taste
- Salt and freshly ground black pepper
Season steak with salt and pepper. Grill the steak according to the degree of rareness you like.
Heat oil in a large skillet or saucepan and sauté garlic. Add tomatoes and simmer until reduced by two-thirds. Season with salt, pepper, and oregano. Transfer the grilled steak to the sauce and let it cook 3 to 4 minutes longer, turning once. Carve and serve well sauced.
Yield
4 servings