Ingredients
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1 -2 lb round steaks (3/4 - 1 1/4 inch thick) or 1 -2 lb sirloin steak (3/4 - 1 1/4 inch thick)
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1 (14 1/2 ounce) can Italian stewed tomatoes
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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1 teaspoon onion salt
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1/2 teaspoon black pepper
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1/2 teaspoon crushed red pepper flakes
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3 garlic cloves, finely minced
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4 tablespoons olive oil
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1 -2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F (325°F is using glass baking dish).
- Place steaks, in one layer, in a 9x13-inch baking pan.
- Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
- Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
- Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
- Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
- Return to oven and bake until cheese is melted.
- *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.