GCC: Steak Pizzaiola

This week our Gutsy Cooks Club challenge was Steak Pizzaiola which is braised chuck steak smothered in tomato sauce. 

Sally Porkchop & I had a kind of relaxing weekend to ourselves with G skiing for the weekend. We took a long walk Sunday morning that evidently pooped my pup out. We walked in the door and she just plopped herself down right inside the door in front of her mess of toys and fell asleep which allowed me some time to get into the kitchen.

I gathered all the fixings which were few.This is actually a pretty inexpensive meal too given that chuck steak is low in price. I used fresh herbs because I love them. Simple stuff here.

The key to a good braise is liberal seasoning with salt & pepper & a solid searing of the steak. This brown stuff is FLAVOR. You can't skip this step. After searing the steak you remove it and add the garlic, herbs, tomato sauce & paste to the pan.

Then you return the steak to the pan and put it in the oven for a couple of hours. 
I shredded the steak to make a ragu type of sauce to serve over G's favorite pasta, pappardelle.

Mine cooked a few hours extra on low waiting for G to get home from skiing so at the end I added some more tomatoes and decided it could use a couple of tablespoons of sugar to help balance the acid out. 

It came out delicious.

We served it with a 2011 Merlot made by Canoe Ridge from the Horse Heaven Hills appellation.

While it was braising in the oven I took a time out to play with the bully in the almost spring like sunshine. Our girl loves the sunshine. 

Once G got home I made a quick salad and we enjoyed our Steak Pizzaiola with some shaved parmesan cheese and minced herbs. 

Check out the other Gutsy Cooks dishes here on Monica's Sweetbites blog. 

RECIPE:

Steak Pizzaiola from Mad Hungry

1. 2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
2. 1 teaspoon coarse salt
3. Freshly ground black pepper
4. 2 tablespoons extra-virgin olive oil
5. 3 to 4 garlic cloves, minced
6. 1 teaspoon dried oregano
7. 1 teaspoon dried thyme
8. 1/4 teaspoon crushed red pepper flakes
9. 1 tablespoon tomato paste
10. 1 28-ounce can whole tomatoes, with juice

Directions

1. Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
2. Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
3. Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.