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(Bistecche Alla Pizzaiola)
The Silver Spoon, Phaidon Press
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves
• 4 round steaks
• 5 ripe tomatoes, peeled and diced
• pinch of dried oregano
• salt and pepper
Heat the oil and butter in a skillet add the garlic and cook until it turns brown then remove and discard it.
Add the steaks to the skillet and cook on high heat for 1 minute on each side.
Season with salt and pepper, transfer to a plate and keep warm.
Add the tomatoes and oregano to the skillet and simmer for 10 minutes until thickened and pulpy.
Return the steaks to the skillet and cook until done to your liking.
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