Italian-Style Beef Pizzaiola - Cirio 1856

Ingredients

• 4 beef steaks (sirloin, rump, or thin-cut ribeye – about 150–200g each)
• 3 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 800g Cirio Polpa Finissima (2 cans of 400g finely chopped tomatoes)
• 1½ tsp dried oregano
• 1 tsp chili flakes (optional, for gentle heat)
• 1 handful fresh basil leaves, or 1½ tsp dried basil
• Salt & freshly ground black pepper, to taste
• Optional: 2 tbsp black olives or capers
• Optional: 4 slices of mozzarella or provolone cheese (one per steak)