The tomato sauce and vegetables in this dish will bring to mind the flavors of pizza, an American favorite. And when those flavors are paired with steak, another American favorite, how could you go wrong? I always enjoy a good grilled steak, but the sauce and earthiness of the vegetables here make for a perfect pairing with the meat and a good piece of crusty bread to mop up the leftover sauce on your plate.
- 3 tablespoons extra- virgin olive oil
- 3 cloves garlic, peeled and sliced
- 1 red bell pepper, cored and seeded, cut into 1- inch strips
- 1 yellow bell pepper, cored and seeded, cut into 1-inch strips
- 2 cups sliced white button mushrooms
- 1¼ teaspoons kosher salt
- ½ teaspoon dried oregano
- One 14- ounce can Italian plum tomatoes (preferably San Marzano), crushed by hand
- Four 8- ounce bone- in shell steaks, about 1 inch thick
Heat the olive oil in a large skillet over medium- high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
Pour in the tomatoes, and slosh out the can with ½ cup hot water, adding that to the skillet as well.
Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
Season the steaks with the remaining ¼ teaspoon salt. Sear the steaks in a large cast- iron skillet over high heat until done to your liking, about 2 minutes per side for rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.