Tuesday, September 4, 2012

Steak Pizzaiola

This was a new recipe for us, but we all gave it a thumbs up last night!  I think I added too many pepperoncinis, though that may have added to the flavor.  We'll definitely have it again!

Steak Pizzaiola

  • 1 1/ 4 pound boneless sirloin steak about 1 inch thick, excess fat trimmed 
  • salt 
  • 2 Tablespoons olive oil
  • 4 cloves of garlic, smashed 
  • 1 large onion sliced 1/4 inch thick
  • 2 bell peppers, 1 red 1 yellow sliced 1/4 inch thick
  • 4 jarred pepperoncinis, drained and thinly sliced
  • 1 15 oz. can crushed tomatoes
  • 1/2 teaspoons parsley
  • pinch of red pepper flakes
  • 2 Tablespoons fresh parsley chopped 
Sprinkle the steak all over with salt, heat the olive oil in a large skillet over medium high heat. Add the steak and sear until browned.  Remove to a plate.
Add the garlic to the skillet; once it sizzles, add the onion and bell peppers.  Cook, stirring occasionally, until they soften slightly.  Add the pepperoncinis, tomatoes, oregano, and red pepper flakes and stir to combine. 
Bring to a rapid simmer, then nestle the steak in the the sauce and simmer until medium rare, about 7 minutes, or cook longer for your desired degree of doneness. Transfer the steak to a cutting board and let rest 5 minutes.  Thinly slice the steak against the grain and divide it among plates, top with sauce and parsley.  Serve with focaccia or fresh Italian bread if desired.

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