PAN SEARED STEAK WITH PIZZAIOLA SAUCE

By jtoro_318

Ingredients

• 1 EACH, SMALL RED AND YELLOW BELL PEPPER, CORED, SEEDED AND CUT INTO 1/2-INCH SLICES (ABOUT 3 CUPS TOTAL)
• SALT
• 4 STRIP OR SHELL STEAKS, TRIMMED OF MOST FAT, EACH ABOUT 6 OUNCES AND 3/4-INCH THICK
• 5 TABLESPOONS EXTRA VIRGIN OLIVE OIL
• 6 GARLIC CLOVES, PEELED
• 1 1/2 CUPS SLICED ASSORTED MUSHROOMS
• FRESHLY GROUND PEPPER
• 3 CUPS PEELED, SEEDED AND CRUSHED RIPE PLUM TOMATOES OR ONE 35-OUNCE CAN ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO), SEEDED AND CRUSHED
• 1 TEASPOON CRUSHED RED PEPPER
• 4 TO 6 FRESH BASIL LEAVES, SHREDDED

Details

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