Recipes Ingredients Meat & Poultry Beef Recipes Steak Pizzaiola 3.2 (121) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 7, 2022 Print Rate It Share Share Tweet Pin Email Yield: 6 to 8 Serves Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients 2 ½ pounds bone-in chuck steak, or 2 pounds if boneless 1 teaspoon coarse salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 3 to 4 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried thyme ¼ teaspoon crushed red pepper flakes 1 tablespoon tomato paste 1 28-ounce can whole tomatoes, with juice Directions Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat. Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly. Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up. Rate it Print