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.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2003
- 4 small eye of round steaks, (each 6 ounces and 3/4 inch thick)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes
- 1 tablespoon chopped fresh oregano, (or 1 teaspoon dried), plus more for garnish
- 2 ounces fresh mozzarella, cut into 1/4-inch cubes (1/3 Cup)
Generously season steaks on both sides with salt and pepper. Heat 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 heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.