Italian-Style Beef Pizzaiola

1. Prep the steaks: Season the steaks on both sides with salt and pepper. Let them come to room temperature while you prep the sauce.

2. Sear the steaks: In a large skillet or wide pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steaks in batches (if needed) for about 1–2 minutes per side until nicely browned but not fully cooked. Set aside.

3. Sauté garlic: In the same pan, add 1 more tablespoon of olive oil and gently sauté the garlic over medium heat until fragrant (about 30 seconds).

4. Build the sauce: Add the Cirio Polpa Finissima, oregano, chili flakes, and a good pinch of salt and pepper. Stir and let it simmer uncovered for 10–12 minutes to reduce slightly and deepen in flavor.

5. Simmer with steaks: Return the seared steaks to the pan, nestling them into the sauce. Spoon some sauce over each one. Cover and simmer gently for 8–10 minutes, or until the steaks reach your preferred doneness.

6. Add finishing touches (optional): During the final minute or two, add olives or capers for a salty kick. You can also top each steak with a slice of mozzarella or provolone—cover the pan again to let it melt.