INGREDIENTS

  • 1 lb round steaks
  • 6 garlic cloves , sliced
  • 1/2 cup dry red wine
  • 1 (19ounce)can tomatoes
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons extra virgin olive oil , divided
  • salt
  • hot red pepper flakes

DIRECTIONS

  1. Cut the steak into 4 portions and sprinkle with a pinch of salt.
  2. In a large skillet, heat 1 tablespoons oil over medium-high heat.
  3. Brown the steak on both sides and transfer to a casserole dish.
  4. Pour off any fat.
  5. Add the rest of the oil to the pan.
  6. Fry the garlic with a pinch of salt and 1/4 to 1/2 teaspoons red pepper flakes over medium heat until fragrant, about 30 seconds.
  7. Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon.
  8. Pour the tomato/wine mixture over the steak.
  9. Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours.
  10. Remove the steak from the pan and transfer to a warm serving dish.
  11. Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency.
  12. Spoon over the steak.

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