Costata alla Pizzaiola recipe

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But enough talk, let's get right to business. Today we're making Costata alla Pizzaiola, a hearty Nepolitan beef rendition that involves the use of oregano enriched pizza-style tomato sauce (hence the name) oozed over a sizzling rib eye steak. Fussy vegetarian-prone children and voracious lovers equally adore.

Ingredients for 4 guests:

4 entrecôtes (steaks cut from between the 9th and 11th rib), or rib eye beefsteak
2 cups canned cherry or Roma tomatoes
3 cloves of garlic, peeled and chopped
Extra virgin olive oil
Salt and pepper to taste
Oregano (here you can go crazy)
1 teaspoon organic brown sugar

In a wide saucepan, sauté the garlic in 3 tablespoons of olive oil. When it begins to tan, add the tomatoes, a dash of salt, fat pinch of oregano and the sugar. Cook uncovered over medium heat until sauce is no longer watery, about 10-15 minutes.

Heat a griddle to fiery hot and sprinkle with coarse sea salt.

Trim only a little fat off the steak, nick the nerves and broil the meat for a few minutes to rare.

Pour the Pizzaiola sauce over the steak on the griddle and crank up the heat for another minute or two. Spattering will ensue, so be careful.

Transfer to a warm plate and wait 10 minutes before devouring. Keep bread handy for mandatory scarpetta *

* The custom in which a small piece of hand-held breadcrumb mops up any delicious food residue in plate and is eaten on repeat until plate is sweeped clean.