When cold weather rolls around, hearty meals like steak pizzaiola are just what you need. Old-country versions of the recipe can take hours, but this one comes together much more quickly.
Instructions
1
Season the steaks
2
Pat the steaks dry on both sides with paper towels, then season them generously with salt and pepper.
3
Brown the steaks
4
Heat 2 tablespoons of the olive oil in a Dutch oven or large, heavy-bottomed skillet over high heat. Place the steaks in the pan one or two at a time. Sear them for two to three minutes on each side, or until they form a golden brown crust. Remove them from the pan as they finish browning and set them aside. Editor’s Tip: If you crowd the steaks in the pan they won’t brown, but instead will steam in their own juices.
5
Saute the vegetables
6
Reduce the heat to medium, and add the remaining oil to the pan. Cook the onion and bell pepper until they soften slightly, two to three minutes. Then add the mushrooms and cook until they’re slightly soft, another three to four minutes. Finally, add the garlic and cook for one more minute.
7
Prepare the sauce
8
Add the white wine and cook, stirring constantly, for two to three minutes until the wine has almost all evaporated. Add the beef broth, tomatoes, salt, oregano, sugar and crushed red pepper flakes.
9
Cook the steaks
10
Add the steaks to the tomato sauce. Simmer them on medium-low heat for 35 to 40 minutes, turning them once to ensure even cooking. Remove from the heat when the steaks are tender and the sauce is reduced and slightly thickened. Top the steaks and sauce with parsley before serving
