Steak Pizzaiola

By carvalhohm

Ingredients

• 3 tablespoons olive oil
• 1 pound ready-cut (from produce department) sweet red and green peppers OR: 3 whole peppers (1-1/2 pounds), cored and cut into thin slices
• 1 large onion, cut into thick slices
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, chopped
• 3 cups bottled chunky marinara sauce (from a 28-ounce jar) s
• 1/2 teaspoon sugar
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon red-pepper flakes
• 1-1/2 pounds boneless sirloin steak, about 1 inch thick
• 2 cups shredded mozzarella cheese (about 8 ounces)
• 1/4 cup grated Parmesan cheese
• 1 medium-size loaf crusty Italian bread
• 1 bag (12 ounces) Caesar salad with dressing

Details

Servings 6
Preparation time 10mins
Cooking time 37mins
Adapted from recipe.com

Preparation

Step 1

1.Heat broiler. Bring large pot of lightly salted water to boiling for pasta.

2.Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add sweet peppers and onion; saute 10 to 12 minutes or until tender. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Set aside.

3.While peppers are cooking, heat remaining 1 tablespoon olive oil in small saucepan. Add garlic; cook over medium-low heat until softened, about 3 minutes. Add marinara sauce, 1/4 teaspoon salt, sugar, Italian seasoning and red-pepper flakes; cook over medium heat for 5 minutes.

4.Season steak on both sides with remaining salt and black pepper.

5.Broil steak for about 4 minutes on each side for medium-rare. Remove steak from broiler and let rest for 5 minutes. Slice steak across grain into 1/2-inch-thick slices. Lower oven temperature to 400 degrees.

6.Cook linguine in pot of boiling water following the package directions. Drain well.

7.Place sliced meat in glass baking dish. Spoon about 1-1/2 cups sauce over meat. Arrange half the peppers and onions over the sauce; sprinkle with shredded mozzarella cheese.

8.Bake in 400 degree oven until cheese melts and meat and pepper mixture is heated through, 4 to 5 minutes.

9.To serve, toss cooked pasta with remaining pepper mixture and remaining 1-1/2 cups sauce; place on platter. With large spatula, lift steak slices out of dish and place over top of pasta. Serve with grated Parmesan cheese, crusty Italian bread and Caesar salad.