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Steak Pizzaola
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- #51802
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds porterhouse or rib-eye steak
salt and pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, crushed away from the skins
1 teaspoon crushed red pepper flakes
12 mushrooms, sliced
1 small onion, sliced
1 green bell pepper, seeded and sliced
1/3 stick pepperoni, casing removed, then chopped, optional
1/2 cup dry red wine
1 can (28 ounce size) crushed tomatoes
1 teaspoon dried oregano
1/4 cup grated cheese, Parmigiano or Romano
directions
Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high.
Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using.
Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well.
Remove meat, cut away from bone or divide into portions. Cover steaks with sauce and top with grated cheese.
added by
sunnyjacklou
nutrition data
Nutritional data has not been calculated yet.
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