Braised Steak, Tomatoes and Herbs (Italian Pizzaiola)

Bone-in steaks are slowly braised in a chunky tomato sauce for a satisfying one-pan meal.  Serve this tender, fall-off-the-bone meat with bread, polenta, or sautéed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta.

2½ lb chuck steak, bone-in
coarse sea salt
black pepper, freshly cracked
2 Tbsp. extra-virgin olive oil
3-4 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried thyme
¼ tsp. crushed red pepper flakes
1 Tbsp. tomato paste
1 28-oz can whole tomatoes, with juice

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3).

Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.

Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.

Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.

Makes 6-8 servings.