Pan-Seared Steak Pizzaiola

Pan-Seared Steak Pizzaiola

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"This is a very straightforward sauce--a great one for new cooks. It's from around the southern, pizza-making area of Italy, and has all the ingredients normally used to make a pizza. I like to leave the peppers nice and crunchy. The cook time or the juiciness may vary with how ripe the peppers are, how large your pan is or other variables. So don't be afraid to improvise to get the consistency right. If you need to thicken this sauce up, remove the peppers with a strainer and blast the liquid on high heat, then return them to the pan. Feel empowered to cook to your liking; when people make my recipes their own, that makes me the happiest."

Makes: 4 servings

Prep: 10 mins

Cook: 35 mins

  • 3 tablespoons EVOO
  • 3 cloves garlic, sliced
  • 1 red bell pepper, cut into 3/4-inch strips
  • 1 yellow bell pepper, cut into 3/4-inch strips
  • 8 ounces white mushrooms, sliced (2 cups)
  • 1/2 teaspoon dried oregano
  • Coarse salt
  • 1 can  (14-0z.) italian plum tomatoes, such as san marzano, crushed by hand
  • 4 boneless shell steaks (8 to 10 oz. each, about 1 inch thick)
  1. In a large skillet, heat the EVOO over medium-high heat. Add the bell peppers, mushrooms, oregano and 1 tsp. salt; cook until the vegetables are browned on the edges, about 10 minutes.
  2. Add the tomatoes, then fill the can with 1 cup hot water and swish to collect any remaining sauce; add to the skillet. Bring to a simmer, partially cover and cook until the sauce is thickened and the peppers begin to break down, 20 to 25 minutes.
  3. meanwhile, warm a large cast-ion skillet over medium heat until hot. Season the steaks with 1/4 tsp. salt, then add to the pan and sear, turning once, until cooked to the desired doneness, about 10 minutes for medium-rare. Transfer the steaks to a platter and let rest for a few minutes while the sauce finishes cooking.
  4. To serve, top the steaks with the pepper sauce.
  • Try this sauce as a condiment for turkey sandwiches and hamburgers, as a dressing for pasta or shrimp, or, of course, as a topping for pizzas.
Tip Pair with:
  • Morellino di Scansano i Perazzi 2009-, La Mozza-Tuscany. The ripe cherry aroma makes this red a natural match for meaty steak and peppery pizzaiola.