Recipe courtesy of Rocco DiSpirito

Steak alla Pizziaola

Name: Steak alla Pizziaola
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Ingredients: 3 tablespoon oil; 6 pounds strip sirloin cut into 6-ounce pieces; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 pound crushed tomatoes; 3 potatoes, quartered; 2 onions, diced; 2 green peppers, cored, seeded, and sliced lengthwise into 1/2-inch pieces; 2 teaspoons oregano; 1/8 teaspoon red hot pepper flakes

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Total: 1 hr 25 min

Prep: 10 min
Cook: 1 hr 15 min

Yield: 6 servings

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Ingredients

3 tablespoon oil

6 pounds strip sirloin cut into 6-ounce pieces

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound crushed tomatoes

3 potatoes, quartered

2 onions, diced

2 green peppers, cored, seeded, and sliced lengthwise into 1/2-inch pieces

2 teaspoons oregano

1/8 teaspoon red hot pepper flakes

Directions

Preheat oven to 350 degrees.

Heat oil in a saute pan over medium heat. Season beef on both sides with salt and pepper. Saute beef until browned. Flip over and brown other side. Transfer steak to oven-proof dish. Add crushed tomatoes, potatoes, onions, peppers, oregano and red hot pepper flakes. Braise in oven, uncovered, for about 1 hour or until beef is tender. Season with salt and pepper, to taste, if needed.