PAN-SEARED STEAK WITH PIZZAIOLA SAUCE

Pan-Seared Steak with Pizzaiola Sauce image

Yield serves 4

Number Of Ingredients 9

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3 tablespoons extra-virgin olive oil
3 garlic cloves, sliced
1 red bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
2 cups sliced white button mushrooms
1 1/4 teaspoons kosher salt
1/2 teaspoon dried oregano
14-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
Four 8-ounce bone-in shell steaks, about 1 inch thick

Steps:

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
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This recipe could also be made with a piece of beef tenderloin, seared and then sliced.