Steak Pizzaiola

Ingredients

Scaled for your household (4 portions) · original serves 4

• Sliced veal400 g
• Tomato puree400 g
• Garlic cloves2 clove
• Dried oreganoto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Extra virgin olive oilto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Black pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Basil (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Water to rinse tomato jarto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Warm oil and crushed garlic in a pan. Add tomato puree and a little water used to rinse its jar; simmer low for about 15 minutes.

2. 2

   Make small cuts in fatty edges of veal slices to prevent curling. Lightly flatten between baking-paper sheets to about 3–4 mm thick.

3. 3

   Season sauce with oregano, salt and pepper; remove garlic. Add veal and cook for about 2 minutes per side until cooked. Finish with optional basil and serve immediately.