Steak pizzaiola

Ingredients

For 2 people

• 1 lb boneless top round steak, cut into 2 pieces
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 medium yellow onion, 5 oz thinly sliced
• 4 tsp minced garlic
• 1 tbsp tomato paste
• 1 can (14 1/2 oz) crushed tomatoes
• 1/2 cup water
• 1/3 cup dry red wine
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tbsp capers, drained
• 1 tsp granulated sugar
• 2 tbsp chopped fresh parsley

Method

1. Season and dredge the steakPat the 1 lb of steak dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Dust lightly with 1 tbsp all-purpose flour, pressing so it clings. This thin coating helps the meat brown and gives the sauce a little body later, so shake off any heavy excess flour before cooking.
2. Sear the beefHeat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the steak in a single layer and sear for about 2 minutes per side, just until browned. Transfer the meat to a plate. Do not crowd the pan; if the pieces do not fit comfortably, sear one at a time so the surface browns instead of steaming.
3. Build the onion baseReduce the heat to medium and add the sliced onion to the same skillet. Cook for 4 to 5 minutes, stirring often, until softened and starting to take on light color. Add the 4 tsp minced garlic and cook for 30 seconds, just until fragrant. If the pan looks dry, add a splash of the wine to loosen the browned bits.
4. Toast the tomato paste and spicesStir in 1 tbsp tomato paste, 1 tsp dried oregano, and 1/4 tsp red pepper flakes. Cook for 1 minute, pressing the paste into the onions so it darkens slightly and loses its raw edge. This brief toasting deepens the sauce and keeps the finished pizzaiola from tasting flat or tinny.
5. Deglaze and simmer the saucePour in 1/3 cup dry red wine and scrape up the browned bits from the skillet bottom. Add 1 can crushed tomatoes, 1/2 cup water, 1 tbsp capers, and 1 tsp granulated sugar. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce looks glossy and slightly thickened.
6. Finish the steak in the sauceReturn the seared steak and any juices to the skillet, nestling the pieces into the tomato sauce. Cover partially and simmer over medium-low heat for 4 to 6 minutes, spooning sauce over the meat once or twice, until the beef reaches 145 F in the thickest part. If the sauce thickens too much, add 1 to 2 tbsp water.
7. Rest, slice, and plateTransfer the steak to a cutting board and rest for 3 minutes. Spoon the sauce over the top, then sprinkle with 2 tbsp chopped fresh parsley. Slice the steak against the grain if needed and serve hot with plenty of sauce from the skillet. Chill leftovers within 2 hours.