Bistecca alla Pizzaiola (Steak in Tomato and Oregano Sauce)

• 350 g Beef steak, about 2 cm thick
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 tbsp Olive oil
• 3 cloves Garlic
• ¼ tsp Chili flakes
• 350 g Tomato, ripe
• 1 tsp Dried oregano

1. Pat the steak dry, then season both sides with the salt and pepper. Finely slice the garlic. Roughly chop the tomatoes.
2. Heat 1 tbsp of the olive oil in a large frying pan over medium-high heat. Sear the steak for 1 to 2 minutes per side until well browned, then transfer to a plate.
3. Lower the heat to medium and add 1 tbsp olive oil. Add the garlic and chilli flakes and cook for 30 to 60 seconds, stirring, until fragrant but not coloured.
4. Add the tomatoes and oregano, scraping up any browned bits from the pan. Simmer for 5 to 7 minutes until the tomatoes break down into a loose sauce; if it looks dry, add a splash of water. Taste and adjust with a pinch more salt and pepper if needed.
5. Return the steak and any resting juices to the pan and spoon the sauce over the top. Simmer gently for 2 to 4 minutes, turning once, until the steak is cooked to your liking and the sauce clings to the meat.
6. Take off the heat and drizzle over the remaining 1 tbsp olive oil. Rest for 2 minutes, then serve with the sauce spooned over the steak.

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