One of my favorite ways to make an easy, delicious meal out of a chuck steak!
STEAK PIZZAIOLA
2 lb. piece of boneless chuck steak about 3/4" thick
1 (35 oz.) can Italian style tomatoes
1 tsp. oregano
1 tsp. salt
1/2 tsp. parsley
2 cloves garlic, finely diced
1 med. onion, sliced
1 (35 oz.) can Italian style tomatoes
1 tsp. oregano
1 tsp. salt
1/2 tsp. parsley
2 cloves garlic, finely diced
1 med. onion, sliced
Place steak in a roasting pan. Crush tomatoes and place them on the steak, adding remaining liquid to the pan. Place sliced onions and garlic on top of the tomatoes. Sprinkle the oregano, salt and parsley over the steak.
Bake, uncovered at 350 degrees for 2 hours or until meat is tender when pierced with a fork. (If sauce tends to become too thick while cooking, add a small amount of water to the mixture.)
For an extra touch, three or four peeled potatoes may be added to the roasting pan in the last hour of cooking.
I top the dish with shredded mozzarella and put the pan under the broiler till the cheese browns.