Steak Pizziaola

Steak pizziaola was one dish that our mother made that we just loved.  She made hers in a counter top electric skillet and the smell as it cooked called us to the kitchen.  I supposed she made it because it was easy.   No matter, it was delicious.

• 2 to 3 lb. bone-in chuck steak
• salt and pepper to taste
• 4 T olive oil
• 4 garlic cloves, minced
• 1 t oregano
• 1 t thyme
• 1 T tomato paste
• 28-ounce can whole tomatoes, undrained and mashed

Preheat the oven to 325 degrees .

Place the steak on wax paper and season both sides with salt and pepper.  Set aside.

Place the olive oil in a large cast iron skillet or dutch oven that is ovenproof.   Turn on stove top to medium high heat and add the prepared steak.  Brown the steak on both sides and then place the browned steak in a dish. 

In the same skillet, turn the heat to medium and add the garlic, oregano, thyme, tomato paste, and whole tomatoes. Cook for five minutes, then return the steak the skillet making sure the sauce covers the steak.  Turn off the stove and cover the skillet with an ovenproof lid. 

Braise in the oven for one and a half hour.  Stir occasionally. Uncover and cook for another 30 minutes, until the sauce to thicken the sauce.   Serve over wide noodles with parmesan cheese and a sprinkle of fresh parsley.