Ahhh, comfort food. I had little time to make dinner this evening and had some steak thawing in the fridge. Not sure how I wanted to prepare, I rooted around in the pantry. Then I spied some fire-roasted tomatoes and remembered a dish that was a staple at my Aunt Mim’s house – Steak Pizzaiola. (We called her Aunt Mim because I was unable to pronounce her real name Mary when I was a child. So she became our beloved Aunt Mim.) Growing up, Aunt Mim was our surrogate mother while Mom was working and we spent days and nights with my cousins at the local pool, playing hide and seek with the neighbor kids or making sand castles at the beach in Ocean City. My mother, although an excellent cook. never made this dish and we used to LOVE it when we walked into Aunt Mim’s house and smelled the wonderful aroma of this dish for dinner. Just what I was in the mood to make. I smiled as I prepared the dish with fond memories of simpler times of childhood and all the fun we had growing up with our cousins, Mia and Lenny. We owe a lot to Aunt Mim who instilled in us a love for travel and adventure.
This recipe is super easy to put together. I have updated a bit to include fire-roasted tomatoes and a bit of wine. Add some steamed spinach and some crusty bread. Perfect for a quick and easy meal.
Aunt Mim, this one is for you!
4 eye of round steaks (about 6 ounces each)
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
1 14.5 ounce can fire-roasted diced tomatoes
1/2 cup of red wine
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
Directions: 1. Generously season the steaks with salt and pepper on both sides. Heat oil in a large heavy skillet over medium high heat.
2. Add the steaks and cook until browned on both sides – about 2-3 minutes per side. Transfer to a plate and keep warm.
3. Add the onion and garlic to the pan and saute until softened.
4. Add the chopped tomatoes, wine and chopped oregano. Season with salt and pepper to taste.
5. Lower the heat and simmer sauce until thickened, about 10 minutes or so. Add the steaks and any accumulated juices back to the pan. Cover and cook until steaks are cooked and heated through – about 5 minutes.
6. Transfer steaks to plates, top with sauce, sprinkle with additional oregano and serve!
Ahhhh, a beautiful mid-April Sunday, nothing to do but drink wine, listen to Italian Cooking on Pandora, and find something wonderful to cook…and here I am. Excited to try this tonight. Enjoying a wonderful moment with Aunt Mim. – RB in Colorado Springs
Ciao Robert, What a beautiful comment! Hope it came out wonderful – let us know! A presto, Michele