Steak Pizzaiola That's Worth Repeating

Steak pizzaiola, a quick and easy stove to table recipe, top quality in taste, a truly uncomplicated comfort food. It basically means meat in “pizza style”. The pizza style is referring to the sauce that the steak mingles in, which is not to be confused with a marinara.

2 thin cut boneless steaks, preferably a strip or ribeye, sometimes I buy one thick steak and have the butcher slice it in half horizontally, or you can buy 4 super thin steaks ( note: if it's thicker you just have to simmer it longer)

2 pints, cherry tomatoes sliced in half

3 large cloves of garlic, smashed and chopped

a good handful of capers, rinsed of brine

red pepper flakes, according to taste

½ to 1 cup of white wine, depending on how much steak you're cooking

kalamata and cerignola olives, a good handful of each

1 tablespoon or so, good quality oregano, dried

½ cup water, Optional if sauce is too thick or if you think it's too thin add a few tablespoons of marinara

olive oil

parsley for garnish

Directions at prouditaliancook.com

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