Beef: Steak Pizzaiola

By Golfwidow7

Ingredients

• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• 5 tablespoons extra-virgin olive oil
• 4 strip or shell steaks, each about 6-ounces, and 3/4-inch thick, trimmed of most fat,
• 1 small red onion
• 1 yellow bell pepper, cored, seeded, and cut into 1/2-inch slices
• 1 red bell pepper, cored, seeded, and cut into 1/2-inch slices
• 4 garlic cloves, peeled
• 1 1/2 cups sliced assorted mushrooms
• freshly ground pepper
• 3 cups ripe plum tomatoes, peeled, seeded, and crushed
• 1 teaspoon crushed red pepper
• 6 fresh basil leaves, shredded

Details

Servings 4
Adapted from lidiasitaly.com

Preparation

Step 1

Stir the sliced peppers into a large pot of salted boiling water. Return to a boil, cook 2 minutes and drain. Rinse with cold water and let cool.

Rub both sides of the steaks with 1 tablespoon of the olive oil and let them stand at room temperature while preparing the sauce. Place a large heavy skillet-cast iron is ideal-over low heat.

Heat the remaining 4 tablespoons olive oil in a separate large skillet over medium heat. Whack the garlic with the flat side of a knife, add to the oil and cook, shaking the pan occasionally, until golden on all sides, about 3 minutes. Stir in the mushrooms, season them lightly with salt and pepper and stir until wilted and caramelized, about 6 minutes. Pour in the tomatoes and stir in the crushed red pepper. Bring to a boil, adjust the heat to simmering and cook 8 minutes. Stir in the sliced peppers and basil. Simmer, stirring occasionally, until the peppers are crisp-tender, about 2 minutes. Remove the garlic cloves or, if you like, leave them in. Cover the skillet to keep the sauce warm.

Raise the heat under the empty skillet to medium-high. Add the steaks and cook until the underside is well-browned, about 4 minutes. Turn the steaks and cook 3 minutes for a medium rare steak, longer for more well-done steaks. Transfer the steaks to warm plates and spoon some of the pizzaiola sauce over each.