Steak Alla Pizzaola

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   Preparation:

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   Cut steaks in half. Between plastic wrap, pound steaks to

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   about 1/2-inch (1 cm) thickness.

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   In shallow dish, whisk together flour and half each of the salt and pepper. Dredge steaks in flour mixture, shaking off excess.

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   In shallow Dutch oven, heat oil over medium-high heat; brown steaks, turning once, about 2 minutes. Transfer to plate.

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   Add garlic and hot pepper flakes to pan; cook over medium heat, stirring, for 30 seconds. Add wine; simmer, scraping up browned bits, until reduced to about 2 tbsp, about 1 minute.

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   Add tomatoes, basil, oregano and remaining salt and pepper, breaking up tomatoes with spoon. Bring to boil; reduce heat and simmer until thickened, about 5 minutes. Return steaks and any juices to pan; simmer for 4 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.