Fresh Italian-type plum tomatoes will give the authentic full flavor to this dish, although it is also good with regular tomatoes.


  • 3 lb. sirloin steak 1 1/2 inches thick
  • 3 T. olive oil
  • 5-6 tomatoes, peeled, seeded and cut in strips
  • 2 cloves garlic, crushed
  • 1 T. chopped parsley
  • 1 t. oregano or basil
  • salt
  • black pepper, freshly ground
  • additional seasonings (to taste)


In a frying pan heat 2 T. oil, add tomatoes, garlic,herbs and seasonings and cook quickly 1-2 minutes, stirring constantly. The tomatoes should be just cooked but must not become pulpy.
In a heavy skillet or frying pan, heat the remaining oil and pan fry the steak over high heat 5-6 minutes on each side for rare steak.
Turn the heat down to medium once the steak is well browned. Sprinkle the steak with seasoning after turning over.
When cooked to taste, spoon the tomato mixture on top of the steak, cover the pan, lower the heat and cook gently for 5 minutes.Serve.

Nice with a green salad and buttered noodles.

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Steak Pizzaiola