SICILIAN STEAK POACHED IN TOMATO SAUCE

INGREDIENTS:

For the Steak and Tomato Sauce:

4 beef sirloin steaks (about 1 inch thick, or use your preferred cut of steak)

2 tablespoons olive oil

1 large onion (diced)

3 cloves garlic (minced)

1 can (28 oz) crushed tomatoes

1/2 cup beef broth

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)

1 bay leaf

Salt and black pepper to taste

Fresh basil leaves (for garnish)

DIRECTIONS:

Step 1: Prepare the Steak

Season the Steaks: Pat the steaks dry with paper towels and season both sides with salt and black pepper.

Step 2: Sear the Steaks

Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium-high heat.

Sear Steaks: Add the steaks to the pan and sear for 2-3 minutes on each side, or until browned. Remove the steaks from the pan and set aside.

Step 3: Prepare the Tomato Sauce

Sauté Onions and Garlic: In the same pan, add a bit more olive oil if needed. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Add Tomatoes and Seasonings: Stir in the crushed tomatoes, beef broth, tomato paste, oregano, basil, thyme, and red pepper flakes (if using). Add the bay leaf and stir to combine.

Simmer: Bring the sauce to a simmer, then reduce the heat to low.

Step 4: Poach the Steaks

Return Steaks to Sauce: Place the seared steaks back into the skillet, nestling them into the tomato sauce.

Cook: Cover the pan and simmer for 15-20 minutes, or until the steaks are cooked to your desired level of doneness. The steaks should be tender and infused with the flavors of the sauce.

Step 5: Garnish and Serve

Remove Bay Leaf: Discard the bay leaf from the sauce.

Garnish: Garnish with fresh basil leaves.

Serve: Serve the steaks with the tomato sauce spooned over the top.