Carne alla Pizzaiola | Juicy Beef in Tomato Sauce

Pat the beef cutlets dry and pound them lightly if necessary so that they are evenly thin. Season both sides with a little salt and freshly ground pepper. Peel the garlic and slice thinly. Wash and halve the cherry tomatoes. If desired, warm the serving plates in the oven at 60 °C.

Heat 1 tablespoon of olive oil in a large pan over high heat. Sear the beef cutlets in it for approx. 45 to 60 seconds on each side until browned. Immediately remove the meat from the pan and set aside on a plate.

Reduce the pan heat to medium and add the remaining olive oil. Gently sauté the garlic in it for about 1 minute. Add the chopped tomatoes, cherry tomatoes, capers, and dried oregano. Allow the sauce to simmer gently for approx. 8 to 10 minutes until slightly thickened. Season to taste with salt and pepper.