You may also like
Categories:
red salt shell extra-virgin olive oil garlic freshly ground black pepper tomatoes hot red pepper basil
Viewed: 58 - Published at: 7 years agoIngredients
- 1 small red and 1 small yellow bell pepper, cored, seeded, and cut into 1/2-inch slices (about 3 cups total)
- Salt
- 4 strip or shell steaks, trimmed of most fat, each about 6 ounces and 3/4 inch thick
- 5 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled 1 1/2 cups sliced assorted mushrooms
- Freshly ground black pepper
- 3 cups peeled, seeded, and crushed ripe plum tomatoes (see page 9), or one 35-ounce can Italian plum tomatoes (preferably San Marzano), seeded and crushed
- 1 teaspoon crushed hot red pepper
- 4 to 6 fresh basil leaves, shredded
Method
- Stir the sliced peppers into a large pot of salted boiling water.
- Return to a boil, cook 2 minutes, and drain.
- Rinse with cold water and let cool.
- Rub both sides of the steaks with 1 tablespoon of the olive oil and let them stand at room temperature while preparing the sauce.
- Place a large heavy skilletcast iron is idealover low heat.
- Heat the remaining 4 tablespoons olive oil in a separate large skillet over medium heat.
- Whack the garlic with the flat side of a knife, add to the oil, and cook, shaking the pan occasionally, until golden on all sides, about 3 minutes.
- Stir in the mushrooms, season them lightly with salt and pepper, and stir until wilted and caramelized, about 6 minutes.
- Pour in the tomatoes and stir in the crushed red pepper.
- Bring to a boil, adjust the heat to simmering, and cook 8 minutes.
- Stir in the sliced peppers and the basil.
- Simmer, stirring occasionally, until the peppers are crisp-tender, about 2 minutes.
- Remove the garlic cloves or, if you like, leave them in.
- Cover the skillet to keep the sauce warm.
- Raise the heat under the empty skillet to medium-high.
- Add the steaks and cook until the underside is well browned, about 4 minutes.
- Turn the steaks and cook 3 minutes for a medium-rare steak, longer for more well-done steaks.
- Transfer the steaks to warm plates and spoon some of the pizzaiola sauce over each.
