Steak Pizzaola
Delicious recipe adapted from Rachael Ray! Great weeknight meal,one-dish meal packed with flavor!
- 2
Ingredients
- 2 1/2 pounds porterhouse steak
- Salt and pepper
- 3 tablespoons olive oil
- 4 cloves garlic, crushed away from the skins
- 1 teaspoon crushed red pepper flakes
- 12 mushrooms, sliced
- 1 small onion, sliced
- 2 green bell peppers, seeded and sliced
- 1/3 stick pepperoni, casing removed, then chopped,
- optional or use presliced pepperoni
- 1/2 cup dry red wine(I used merlot)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 cup grated cheese, Parmigiano or Romano
- Cooked pasta or cooked rice
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 in slices and place back in sauce. Serve over pasta or rice. Divide into 2 large portions or 4 smaller portions. Make sure to top with plenty of grated cheese.