Steak Pizzaiola



4 Tbsp. olive oil, plus more if needed



2 cloves garlic, minced



1 1/2 lbs. tomatoes, peeled and chopped



3/4 tsp. dried oregano



3/4 tsp. salt



1/2 tsp. fresh-ground black pepper



1 1/2 lbs. sirloin steak, about 1 inch thick



In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, oregano, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.



In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the steak for 5 minutes. Turn and cook until done to your taste, about 5 minutes longer for medium rare.



Remove the steak and let rest in a warm spot for 5 minutes. Cut the steak diagonally into thin slices and top with the warm tomato sauce. Serves 4.



Bistecca alla Fiorentina



4 beef T-bone steaks



Olive oil



Salt, to taste



Fresh ground black pepper, to taste



1 1/2 lemons



2 garlic cloves, halved



1 1/2 Tbsp. softened butter



1 1/2 Tbsp. freshly chopped parsley



Sprinkle the steaks with a little oil, pepper and a squeeze of lemon juice. Oil the BBQ or grill and seal one side of the steaks, then turn the steaks over and sprinkle them with salt and a little more oil and lemon juice.



Vigorously rub the cut side of the garlic along the bone and cook the steaks on a high heat, covered, for about 7-8 minutes (for rare to medium-rare; longer for well-done), turning the steaks a couple of times.



Mix together the butter, the juice of the 1/2 lemon and the parsley, and serve the steaks with a dollop of the butter mixture on top and steamed spinach or your choice of vegetables on the side. Makes 4 servings.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.