Pan-Seared Steak with Pizzaiola Sauce

Name: Pan-Seared Steak with Pizzaiola Sauce
Yield: serves 4
Ingredients: 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

December 14, 2011

What is important to remember about this dish is that the steak and the sauce never cook together. That way, all the meat juices remain in the steak; if you were to cook them together, the juices would seep out. Meanwhile, the pepper-and-mushroom sauce remains bright and fresh with the flavor of the tomatoes and vegetables.

Recipe notes

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