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Catholic Recipe: Beefsteak with Tomato Sauce


  • 1 tablespoon vegetable oil
  • 1 medium-sized porterhouse steak, 1 1/2 inches thick
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 garlic cloves, chopped
  • 1 can (1 pound) tomatoes
  • 2 teaspoons oregano
  • Details

  • Serves: 2
  • Prep Time: 40 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Spiedini alla Pizzaiola


Heat oil in skillet. Brown steak in oil to taste (rare, medium, or well done) ; sprinkle with salt and pepper. Remove steak from pan; reserve in warm oven. Place garlic, tomatoes in skillet. Cook 5 minutes on high heat, stirring occasionally. Return steak to pan. Add oregano. Cook 2 minutes each side. Serve immediately. Yield, 2 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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