This Italian steak is requested often by my family. I serve it with a fresh salad, warm bread, and with either mashed potatoes or pasta. The steaks make a very thin olive oil type sauce that can be used with the pasta. Don't forget the Chianti!

Ingredients

4 serv.

round steaks (3/4 - 1 1/4 inch thick) or sirloin steak (3/4 - 1 1/4 inch thick)↗1 -2 lb
Italian stewed tomatoes↗1 can
dried oregano↗1 teaspoon
dried parsley↗1 teaspoon
onion salt1 teaspoon
black pepper↗1⁄2 teaspoon
crushed red pepper flakes↗1⁄2 teaspoon
garlic cloves, finely minced↗3
olive oil↗4 tablespoons
shredded mozzarella cheese1 -2 cup

Step-by-step instructions

1
Preheat oven to 350°F (325°F is using glass baking dish).
2
Place steaks, in one layer, in a 9x13-inch baking pan.
3
Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
4
Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
5
Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
6
Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
7
Return to oven and bake until cheese is melted.
8
*NOTE* If you want to use the sauce over pasta, you might want to add 1 (8 oz.) can of tomato sauce along with the can of stewed tomatoes to make it go a little further.

Source: food.com

Original recipe ↗

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