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.
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
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.