Steak Pizzaola With The Works

By á-1344

Ingredients

• 1 1/2 pound piece porterhouse - (to 2 lbs)
• = (or rib-eye steak)
• Salt -- to taste
• Freshly-ground black pepper -- to taste
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves -- crushed
• 1 teaspoon crushed red pepper flakes
• 12 mushrooms -- sliced
• 1 small onion -- sliced
• 1 green bell pepper -- seeded, sliced
• 1/3 stick pepperoni -- casing removed,
• then chopped - (optional)
• 1/2 cup dry red wine
• 1 can crushed tomatoes - (28 oz)
• 1 teaspoon dried oregano
• = (or 2 tspns chopped fresh oregano
• leaves)
• 1/4 cup grated Parmigiano or Romano cheese

Details

Servings 2

Preparation

Step 1

Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove.

Add another turn of the pan extra-virgin olive oil and reduce heat to medium-high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste.

Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium-rare, 10 to 12 minutes for medium-well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.

This recipe yields 2 Big Guy servings.