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Strip Steaks with Spicy Tomato-Basil Sauce (Steak Pizzaiola)
As its name suggests, the Italian classic bistecca alla pizzaiola pairs a meaty steak with the sort of tomato sauce that might typically be used on pizza. There are many ways to prepare the dish, but we keep ours simple and perfect for a weeknight meal. We make a sauce with canned tomatoes, add some punchiness with garlic and pepper flakes, and kick up the umami quotient with a few anchovy fillets (don’t worry, the sauce won’t taste fishy). We then sear a couple strip steaks, slice and sauce them, then finish the dish with torn fresh basil and fruity olive oil. Serve with thick slices of warm, crusty bread to dip in the sauce.
tablespoon extra-virgin olive oil, plus more to serve
medium garlic cloves, thinly sliced
01In a 12-inch skillet over medium-high, heat the olive oil until shimmering. Add the garlic and cook, stirring, until beginning to turn golden, 30 to 60 seconds. Add the anchovies and pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes with juices, a few basil leaves and ¼ teaspoon salt. Bring to a simmer, then simmer, stirring occasionally, until a spatula drawn through the sauce leaves a trail, 12 to 14 minutes. Transfer to a small bowl, cover and set aside; wipe out the skillet.
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