Recipe Details

Ingredients

• 4 tablespoons olive oil

• 2 cloves garlic, minced

• 1 pint grape tomatoes

• 1 tablespoon balsamic vinegar

• 1 tablespoon chopped fresh oregano, plus additional for garnish

• 1/4 teaspoon fennel seeds, crushed

• 1/4 teaspoon dried crushed red pepper flakes

• 3/4 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 1/2 pounds sirloin steak, about 1 inch thick

• Arugula, for serving

Description

In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring constantly, for 1 minute or until fragrant.

Add the tomatoes, balsamic vinegar, fresh oregano, crushed fennel seeds, red pepper flakes, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.

Note: If desired, a few of the tomatoes can be pierced to allow their juices and pulp to flow out and incorporate into the sauce. Some of the tomatoes may burst on their own as well.