Steak Pizzaiola

Steak Pizzaiola

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  • Prep Time


  • Total Time


  • Servings



  • 4- 12

    oz. boneless ribeye steaks (1½" thick)

  • 3

    cloves minced garlic

  • 3 to 4

    tbsp olive oil

  • 1

    lb cremini mushrooms, sliced thickly

  • Salt and pepper

  • 1

    med. red onion, peeled and sliced lengthwise

  • 1

    lg. sweet red bell pepper, sliced

  • 1

    lg. yellow bell pepper, sliced

  • ½

    cup white wine

  • 1- 28 oz. can plum tomatoes wiht juice, hand-crushed

  • 2

    tbsp chopped oregano

  • 1

    tbsp chopped parsley


1. The night before, sprinkle steaks with salt and rub with one clove garlic and a thin coating of olive oil. Wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding. 2. In a large saute pan over high heat, swirl a couple of tablespoons of olive oil. When simmering, add mushrooms and a pinch of salt. Stir to combine, and let mushrooms cook high to medium-high, allowing to sear, carmelize and exude juices-- a few minutes. 3. Add the onions, pepper, and a small pinch of salt. Continue to cook at same heat level, turning and tossing to get a little carmelization on the onions and peppers. Turn the heat down, and add another minced clove of garlic, stirring to combine. Continue to cook, allowing the vegetables to soften until peppers are tender-crisp. 4. Add the white wine, turn up heat and reduce until juices are syrupy. Add the tomatoes and juices and cook, stirring at a simmer until sauce is rich and flavorful. Pull off of the heat, add remaining garlic, oregano, and parsley. Check for salt and grind pepper to taste. 5. While cooking the sauce, heat grill and cook ribeyes until your degree of doneness. Let rest a few minutes. Then, plate, smothered in sauce.


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