Pan-Seared Steak with Pizzaiola Sauce
Bistecca Alla Pizzaiola


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Pan-Seared Steak with Pizzaiola Sauce
Bistecca Alla Pizzaiola
cookbook: Lidia's Favorite Recipes
main ingredients: beef
recipe
user comments (1)
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serves: 4 servings

The tomato sauce and vegetables in this dish will bring to mind the flavors of pizza, an American favorite. And when those flavors are paired with steak, another American favorite, how could you go wrong? I always enjoy a good grilled steak, but the sauce and earthiness of the vegetables here make for a perfect pairing with the meat and a good piece of crusty bread to mop up the leftover sauce on your plate.
 

Ingredients

1 red bell pepper, cored, seeded, and cut into 1-inch strips
1 yellow bell pepper, cored, seeded and cut into 1-inch strips
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
2 cups sliced white button mushrooms
1¼ teaspoons kosher salt
½ teaspoon dried oregano
One 14-ounce can Italian plum tomatoes, preferably San Marzano
Four 8- ounce bone- in shell steaks, about 1 inch

Directions

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 ½ 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 ¼ teaspoon salt. Sear the steaks in a large cast- iron skillet over

high heat until done to your liking, about 2 minutes per side for 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.

Lidia's Favorite Recipes

From one of the most popular cookbook author/chefs at work today: her most accessible—and affordable—cookbook to date, a gathering of the recipes that have become her go-to meals: the best, the most beloved, the most delicious dishes in her repertoire. Lidia Bastianich gives us a fresh look at her favorite dishes, the ones that have made it to the table time and time again: more than 100 of her signature recipes, revised to be more concise and clear, but just as soul-satisfying as ever. From Baked Clams Oreganata, Marinated Winter Squash, and Spaghetti with Quick Garlic Tomato Sauce to Braised Beef Rolls, Shrimp Scampi, and Chocolate Bread Parfait, each recipe includes new information about the affordability, seasonality, and nutritional value of the ingredients. Beautifully illustrated throughout with full-color photographs, Lidia's Favorite Recipes will give both new cooks and longtime fans something delicious to celebrate.

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