Steak Pizzaiola
"In Italy, the briefly cooked fresh tomato sauce called pizzaiola is traditionally served atop steak. We use sirloin, but if you'd prefer to use flank steak or skirt steak, just reduce the cooking time. The sauce is also good on pasta...."
INGREDIENTS
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4 tablespoons olive oil, plus more if needed
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2 cloves garlic, minced
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1 1/2 pounds tomatoes (about 3), peeled and chopped
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3 sprigs plus 1/2 teaspoon chopped fresh oregano, or 3/4 teaspoon dried oregano
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3/4 teaspoon salt
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1/2 teaspoon fresh-ground black pepper
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1 1/2 pounds sirloin steak, about 1 inch thick
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