Steak pizzaiola

Cover the meat with baking paper one piece at a time and pound it very thin with a meat mallet, gently, so it is tender; cut each piece into three.

Heat a generous amount of olive oil in a large saucepan over medium-low with a splash of water.

Crush the garlic into the oil and cook gently about 30 seconds.

Crush the peeled tomatoes into the pan by hand with their juice (or blend briefly with a hand blender) and stir.

Add the passata and stir.

Add oregano and salt and stir; cook on low at least 10 minutes and at most 15 to 20, without letting it burn.

Add the meat a little at a time with space between and cook no more than 2 minutes, stirring, so it stays tender.

Turn off the heat, add pepper and tear in the basil; stir quickly.

Plate sauce, then meat, then capers, with a slice of bread to clean the plate. Keep the remaining sauce for pasta.