Ingredients

1 teaspoon kosher salt 2 teaspoons olive oil 24 oz potatoes (1 bag small round potatoes) 2 thin sirloin steaks 1 lb. each 1/2 cup extra virgin olive oil 5-6 garlic cloves 1 teaspoon kosher salt 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon oregano flakes 1 cup white onion (chopped) 28 oz San Marzano tomatoes (hand crushed) 1 6 oz can tomato paste 1/2 cup basil hand cut (into tomatoes) 1 tablespoon fresh oregano 1 teaspoon onion powder 1 tablespoon fresh parsley 2 teaspoons of capers 1/2 cup white wine 1 teaspoon garlic powder 1 teaspoon oregano flakes

Preparation

Put salted water in a pan, olive oil, when water is boiling put potatoes in boiling water to steam. Next take steak out from fridge 15 minutes prior, add olive oil to pan, cut up fresh garlic, salt, pepper, garlic powder, oregano, put meat into fry pan for 15 minutes to brown on both sides, add white onions and cover. In a separate pot, smash tomatoes, add basil, add fresh tomatoes and tomato paste to the frying pan, add fresh oregano, garlic, onion powder, dry oregano and cover to simmer, add fresh parsley, capers, white wine and lower the heat and simmer. Strain potatoes and place on platter and pour meat and sauce over potatoes. Ready to serve.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation