Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta. This dish cooks all in one skillet.
Prep Time: 0 hours 15 mins
Total Time: 0 hours 30 mins
4 small eye of round steaks
1 tbsp. olive oil
4 clove garlic
1 can diced tomatoes
1 tbsp. chopped fresh oregano (or 1 teaspoon dried)
2 oz. fresh mozzarella
- Generously season the steaks on both sides with salt and pepper. Heat the oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.
- Reduce the heat to medium and add the garlic. Cook, stirring, until golden, about 1 minute. Add the tomatoes and oregano. Cook over high heat until the sauce is thickened, scraping up the browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
- Return the steaks, and any accumulated juices from the plate, to the skillet. Cover, and cook until the steaks are just heated through, 1 to 2 minutes. To serve, transfer the steaks to plates, and top with the sauce and mozzarella; garnish with more oregano.
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