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Epicurious

Pan-Seared Steak with Pizzaiola

Image may contain Food Pork and Steak
Misha Gravenor Photography

Recipe information

  • Total Time

    20 minutes

  • Yield

    4 Servings

Ingredients

2½ tablespoons extra-virgin olive oil, divided
1½ teaspoons dried oregano, divided
¼ teaspoon fennel seeds, crushed
¼ teaspoon dried crushed red pepper
2 large garlic cloves, pressed
1 14-16 ounce can diced organic tomatoes in juice
2 16 ounce boneless rib-eye steaks, each about ¾ inch thick

Preparation

  1. Step 1

    Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.

    Step 2

    Meanwhile, sprinkle steaks on both sides with and pepper, then crush ½ teaspoon oregano finely between fingertips and over steaks. Heat ½ tablespoon olive oil in heavy medium skillet over medium-high heat. Add rib-eye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.

    Step 3

    Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon over steaks.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 536.1 %Calories from Fat 59.1 Fat (g) 35.2 Saturated Fat (g) 12.9 Cholesterol (mg) 109.6 Carbohydrates (g) 5.6 Dietary Fiber (g) 1.8 Total Sugars (g) 3.2 Net Carbs (g) 3.7 Protein (g) 46.4
TagsRib Eye SteakSteakBeefMeatCanned TomatoTomatoVegetableQuickEasyWeeknight MealsMainNut FreeGluten FreeDairy FreeKetoDinnerBon Appétit
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