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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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
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